Fish croquettes are a tasty and crunchy recipe served as a main dish or as a delightful appetizer. A great preparation especially to make kids appreciate fish because they almost won’t notice the flavor, that’s why my children love it. For this recipe, I chose non-frozen perch fillet, it has a very delicate flavor, but if you find it frozen, that’s fine too. The fish is only added with boiled potatoes, a little starch, and flour to thicken, and salt, finishing with a coating of flour, eggs, and breadcrumbs. Here is the recipe for you!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Cooking methods: Frying, Boiling
- Cuisine: Italian
Ingredients
- 1.3 lbs perch fillet
- 1.1 lbs potatoes
- 1/2 cup cornstarch
- 1/2 cup flour
- salt
- 2 eggs
- breadcrumbs as needed
- flour for frying as needed
- peanut oil for frying
Tools
- Food processor
- Frying pan
- Container
- Potato masher
Steps
In a pot, boil the potatoes with added salt. To check doneness, pierce with a fork, if it easily enters, the potatoes are cooked. After cooking, drain, let them cool, and mash them with a potato masher.
In another pot, boil water to cook the fish fillet with a little salt. It will take about 15 minutes.
When the fish is cooked, drain it, break it into pieces, and put it in the food processor with the mashed potatoes. Blend until you get a creamy mixture.
Prepare three separate plates with flour, breadcrumbs, and beaten eggs.
With a spoon, take a little mixture and first coat it well in flour, trying to shape it (the mixture will be quite soft, but don’t worry, the coating will stabilize it). Then pass them through the egg and finally in the breadcrumbs, using your hands to shape and compact them well.
In a pan, heat abundant oil to a temperature of 320°F and immerse the croquettes, browning them on one side, then turning to brown the other side, 1/2 minute per side, they should not be dark.
Drain on absorbent paper and enjoy them while still hot.
The fish croquettes are ready!!
Storage
Fish croquettes should be eaten freshly made like all fried foods. If there are leftovers, store them in the fridge until the next day, then reheat them in the oven or in a pan with a little oil.
Variation
If you like, you can replace perch with cod fillet or salmon fillet, depending on your taste.
