White fish and potato croquettes are perfectly crispy on the outside and flakey on the inside. An easy and healthy dinner to pair with any dipping sauce.
Flakey white fish, in this case, Talapia, potatoes, and seasoning make up these delicious, crispy on the outside, soft on the inside, little croquette perfections.
We love these croquettes and their simplicity. Perfect to pair with a garlic yogurt dip, pair them with a salad, or add a side or veggies. They make an easy protein-rich dinner or lunch. Plus the whole family enjoys them and they are easy to make with minimal ingredients. These are all the key things I want for a recipe.
You start off by steaming peeled and diced potatoes. I use organic russet but you can use what you like. I also toss the fish to the steamer basket about 10 minutes into cook with the potatoes. Once it’s all fork-tender, toss it into a bowl. You’ll add the remaining ingredients, stir, coat in breadcrumbs then lightly fry in a pan. We only lightly fry them in avocado oil which makes them much healthier than a deep-fried version. I prefer avocado oil because of its high smoke point. While these are cooking you can make whatever dip or topping you’ll have, and then you’re good to go. That simple.
A few details about these. I mentioned for the potatoes I like to use russet. For the fish, I have tried both cod and tilapia. We all prefer tilapia. There is not a huge difference but if you have the choice, go with tilapia. Herbs, I love using fresh parsley and it is what I recommend. But dill and cilantro are herbs I have both tried and enjoyed as well. Choice it yours! Lastly, you will definitely want a dipping sauce or topping. The croquettes are flavorful but benefit from having something with them. I like garlic (sometimes add dill) yogurt sauce, but avocado or any aioli is really good with them too.
Here’s what you’ll need for these croquettes
- Potatoes – I prefer organic russet
- White Fish – Tilapia seems to work best but cod is good too
- diced onion
- minced garlic
- fresh parsley – I highly suggest fresh herbs, dried ones just don’t taste the same in this recipe
- panko breadcrumbs
- egg
- salt & pepper
- lemon
Some healthy points about this recipe.
- Whitefish is great to lower inflammation, providing some B vitamins and packs a powerful protein punch
- Potatoes are a good source of fiber, helping to keep you full longer and stabilize blood sugar
- Parsely is a very good source of vitamins and nutrients. It is also antioxidant rich
Ingredients
Method
- Start by steaming the potatoes. While the potatoes are steaming, warm a pan to cook the onions. Cook onions for just a few minutes, stir in garlic for a minute, then remove and place in a larger bowl. Don't clean the pan, you will cook the croquettes in it.
- Once the potatoes have been steaming for roughly 10 minutes, toss in the tilapia and cook for another 5-8 minutes, until it's mostly cooked through and the potatoes are tender and easily pierced with a fork.
- Add the potato & fish mixture to the onion bowl. Allow to cool for a minute, then stir in the egg, parsley, 1/4 cup of bread crumbs, juice from the lemon, a little pepper, and a good amount of salt. Form into little patties, you should get roughly 10.
- Place the remaining 1/4 cup of breadcrumbs in a dish with a little salt & pepper. Lightly coat each patty.
- Heat some oil (about a heaping tbsp) in the pan. Cook croquettes for a few minutes on each side. You will need to add more oil for each new round. Serve with the yogurt sauce and fresh lemon wedges
