Fish Croquettes

Fish Croquettes are a delicious and popular snack that combines a crisp, golden exterior with a flavorful, seasoned fish filling. Coated in crunchy breadcrumbs and fried to perfection, these bite-sized delights offer a satisfying contrast of textures, making them a favorite among both children and adults.

Perfect as an evening snack, party appetizer, or a special treat for guests, Fish Croquettes are easy to prepare using simple everyday ingredients. Their crispy coating and savory filling make them an irresistible addition to any menu.

Serve them hot with tartar sauce, mint chutney, tomato ketchup, or kasundi for a restaurant-style snack that's sure to delight every seafood lover.

Ingredients

• 300 g boiled bhetki (barramundi) fish, flaked

• 2 medium potatoes, boiled and mashed

• 1 tsp ginger-garlic paste

• 2 tbsp finely chopped onion

• 1 tsp finely chopped green chilli

• 1 tbsp finely chopped coriander leaves

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• ½ tsp Shalimar's Chef Spices Black Pepper Powder

• Salt, to taste

• 1 egg, beaten

• 1 cup breadcrumbs

• Shalimar's Soyabean Oil, for deep frying

  
  

Method

In a large mixing bowl, combine the flaked fish, mashed potatoes, green chilli, coriander leaves, Shalimar's Chef Spices Black Pepper Powder, and salt. Mix well and set aside.

Heat a little Shalimar's Soyabean Oil in a pan. Sauté the chopped onion until soft and translucent, then add the ginger-garlic paste. Cook until the raw aroma disappears.

Add the prepared fish and potato mixture to the pan and stir well to combine. Sprinkle in Shalimar's Chef Spices Garam Masala Powder and mix thoroughly. Cook for 2–3 minutes, then remove from the heat and allow the mixture to cool completely.

Shape the mixture into oval or cylindrical croquettes.

Dip each croquette into the beaten egg, then coat evenly with the breadcrumbs.

Heat Shalimar's Soyabean Oil in a deep frying pan or kadai over medium heat. Fry the croquettes in batches until they are golden brown and crispy on all sides.

Remove and drain on paper towels to absorb any excess oil.

Serve hot with tomato ketchup or kasundi (Bengali mustard sauce) for a crispy, flavorful snack that's perfect for teatime, parties, or entertaining guests.