Fish Croquettes Recipe – Potato & Spiced Indian Fish Fry

Last Updated on 4 months by Neha Deshmukh

Fish Croquettes Recipe – Potato & Spiced Indian Fish Fry

Hey everyone! If you’re anything like me, you love a good snack. And honestly, sometimes I crave something a little more exciting than just chips or biscuits. That’s where these Fish Croquettes come in! They’re crispy, flavorful, and packed with goodness. I first made these for a family get-together, and they were a huge hit – everyone kept asking for the recipe! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average croquettes. We’re taking flaky fish, creamy mashed potatoes, and a beautiful blend of Indian spices, then wrapping it all in a delightfully crunchy vermicelli coating. It’s a wonderful fusion of textures and tastes! They’re perfect as a starter, a teatime snack, or even a light meal. Plus, they’re surprisingly easy to make, even if you’re not a seasoned cook.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Fish Croquettes:

• 500 gm fish fillet (white fish like cod, haddock, or basa work well)
• To taste, salt and pepper
• 3 potatoes (around 400 gm, boiled and mashed)
• 1 tbsp coconut oil
• 1 onion, minced
• 2 green chillies, minced (adjust to your spice preference!)
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 3/4 tsp red chilli powder
• 1/2 tsp garam masala powder
• 2 eggs, lightly beaten
• As required, broken vermicelli
• As needed, oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Coconut Oil: I always use coconut oil for this. It adds a subtle sweetness and a lovely aroma that complements the spices beautifully. You can use vegetable oil if you prefer, but coconut oil really elevates the flavor.
• Garam Masala: This is the heart of the Indian flavor! Every brand is a little different, so feel free to adjust the amount to your liking. I like a warm, fragrant garam masala.
• Vermicelli Coating: The vermicelli gives such a lovely, delicate crunch. It’s different from breadcrumbs and adds a unique texture. You can find it in most Indian grocery stores.
• Spice Levels: Don’t be afraid to play with the chilli powder! If you like things mild, reduce it to 1/4 tsp. For a real kick, go up to a full teaspoon.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, season your fish fillet with salt and pepper. Simple, right?
2. Brush a grill pan with a little oil and grill the fish on both sides until it’s cooked through. You can also pan-fry it if you don’t have a grill pan. Once cooked, flake the fish into small pieces.
3. In a bowl, combine the flaked fish with the mashed potatoes. Mix well – this is the base of our croquettes!
4. Now, let’s make the spice mix. Heat the coconut oil in a pan over medium heat. Add the minced onion and sauté until it’s translucent.
5. Add the minced green chillies and ginger garlic paste. Sauté for about a minute until you can smell that wonderful fragrance.
6. Stir in the turmeric powder, red chilli powder, and garam masala powder. Cook for another minute, stirring constantly, to toast the spices.
7. Pour the spiced mixture over the fish-potato mixture and combine everything thoroughly. Simmer for about 5 minutes, stirring occasionally.
8. Let the mixture cool down a bit – it’s easier to handle when it’s not piping hot. Then, shape the mixture into small croquettes.
9. Dip each croquette in the beaten egg, making sure it’s fully coated.
10. Now, coat the croquettes generously with the broken vermicelli. Press gently to help it adhere.
11. Heat oil for frying in a deep pan. Once hot, carefully drop the croquettes into the oil and fry until they’re golden brown and crispy on all sides.
12. Drain the fried croquettes on a paper towel to remove any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy croquettes. Fry in batches.
• Make sure the oil is hot enough before adding the croquettes. A good test is to drop a tiny piece of vermicelli into the oil – it should sizzle immediately.
• For extra flavor, you can add a squeeze of lemon juice to the fish-potato mixture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based egg replacement (like flaxseed meal mixed with water) and make sure your vermicelli is vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free vermicelli or substitute with gluten-free breadcrumbs.
• Spice Level: My friend Priya loves to add a pinch of cayenne pepper for an extra fiery kick!
• Festival Adaptations: These are amazing as a starter for Diwali or any other celebration. My family always requests them!

Serving Suggestions

Serve these Fish Croquettes warm with your favorite dipping sauce. Ketchup is a classic, but I also love them with a mint-coriander chutney or a spicy tamarind chutney. A side of sliced onions and lemon wedges adds a nice touch too.

Storage Instructions

Leftover croquettes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What type of fish works best for these croquettes?

White fish like cod, haddock, or basa are ideal. They have a mild flavor and flake easily.

Can I make these ahead of time?

Yes! You can prepare the fish-potato mixture and shape the croquettes ahead of time. Store them in the refrigerator until you’re ready to fry.

How do I achieve a perfectly crispy coating?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, press the vermicelli firmly onto the croquettes to ensure it adheres well.

What is a good substitute for vermicelli?

Breadcrumbs (panko breadcrumbs work particularly well) are a good substitute. You could also try crushed cornflakes for a different texture.

Can I bake these instead of frying?

You can! Preheat your oven to 200°C (400°F). Place the coated croquettes on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as crispy as fried ones, but still delicious!