These herby fish croquettes, made with cod, haddock and salmon, are delicious served with easy tartar sauce. Kids and adults will love them!
If you, like me, always have a pack of fish pie mix lurking in your freezer, then you will love these herby fish croquettes. They are really easy to make and taste delicious – especially when dipped in homemade tartar sauce. Kids love them too which is always a big bonus – my son is going through a second fussy phase at the moment, so anything that gets his seal of approval feels like a big win!
We have just come back from our holiday in Greece where we enjoyed lots of really good food – mostly at Amfiliki Taverna in Skiathos. Little shared mezedes are the name of the game in Greece and Amfiliki excells at seafood. We enjoyed shrimp, octopus, whitebait… everything prepared simply but packed with flavour.
I was inspired to create these little fish croquettes by a similar dish at the taverna – there served with tzatziki which is ubiquitous in Greece. My version is served with a super-easy tartar sauce but you could also serve them with a spicy tomato sauce as well.
What I really like about these fish croquettes is that they don’t contain any potato which, to me, makes fish cakes almost entirely devoid of fish. Instead they are made of cod, haddock and salmon (the trinity that makes up fish pie mix in the UK), breadcrumbs, herbs, and an egg to bind together. Give them a try – I think you will really like them!
- 350 g | 12 1/2 oz skinless cod haddock, salmon pieces (1 packet fish pie mix)
- 250 ml | 1 cup milk
- 5 spring onions scallions
- 1 large shallot
- 150 g | 5 1/2 oz Panko breadcrumbs divided
- 1 tsp chopped fresh dill
- 1 tsp chopped fresh flat leaf parsley
- 1 tsp chopped fresh chives
- 2 tsp pickles
- 1 tsp capers
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 large egg lightly beaten
- zest of a lemon
- salt and freshly ground pepper
- sunflower oil and butter or olive spread to fry
- For the tartar sauce
- 5 heaped tbsp mayonnaise I used light mayo
- 1 tbsp dill pickles
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp dill juice
- 1 tsp fresh dill finely chopped
- lemon wedges to serve
- Put the milk in a deep-sided frying pan and add the fish. Cook over medium-low heat for about 5 minutes until the fish falls apart when flaked with a fork. Drain the fish and leave to cool. Reserve the poaching liquid – you might need some of it.
- Put the shallot, spring onions, herbs, pickles and capers in a mini chopper and pulse until finely chopped. Alternatively chop everything by hand.
- Place in a bowl together with half the breadcrumbs, the mayonnaise, lemon juice and zest and fish. Mix together with a fork or break the fish apart with your hands.
- Mix in the egg to bind together. If the mix is a bit too dry, add a little of the poaching liquid. Form little balls with slightly wet hands.
- Put the remaining breadcrumbs in a plate and season liberally with salt and pepper. Roll the fish croquettes in the breadcrumbs to coat.
- Heat 3 tbsp of butter and 2 tbsp of sunflower oil in a non-stick frying pan and fry the croquettes, in batches if necessary, until golden – around 6 minutes total, turning frequently. Drain on kitchen paper.
- Make the tartar sauce. Finely chop the pickles, capers and dill and mix with the mayonnaise, pickle and lemon juice.
- Serve the fish croquettes warm with the tartar sauce and lemon wedges on the side.