Fish croquettes

When I don't know exactly what to cook quickly, these cod fillet croquettes are a good solution. They require just a few ingredients, which I usually have on hand, and they don't take much time. I love that they come out crispy, and the sauce with sour cream, garlic, and cucumber pairs perfectly with them, especially if you're looking for something light.

Quick Info

Total time: about 30 minutes
Preparation time: 10-15 minutes
Frying time: 10-15 minutes, depending on the pan and the thickness of the fish
Servings: 2-3 people, if you use a larger cod fillet
Difficulty: easy
Recipe type: warm snack or quick lunch

Ingredients

1 cod fillet (cut into 8 pieces)
1 egg
flour (enough to coat the fish pieces, about 2-3 tablespoons)
breadcrumbs (enough to coat the pieces, about 3-4 tablespoons)
oil (for frying, in the pan)
2 tablespoons of sour cream
1 clove of garlic
few slices of cucumber
salt

Preparation method

1. Cut the cod fillet into 8 suitable pieces, not too thick, so they fry quickly.
2. Salt each piece of fish on both sides.
3. Crack the egg into a bowl and beat it with a fork.
4. Prepare flour on one plate and breadcrumbs on another.
5. Heat oil in a thick-bottomed pan (it doesn't need to be much, just enough to cover the bottom of the pan well).
6. Dip each piece of fish in flour, then in egg, and then in breadcrumbs, making sure they are completely coated at each step.
7. Fry the pieces in hot oil over medium heat. Turn them after they are golden brown on one side to cook evenly. The time depends on the thickness of the fillet, but usually about 2-3 minutes on each side is sufficient.
8. Remove the croquettes to a plate with a napkin to drain excess oil.
9. For the sauce: mix sour cream with crushed garlic, cucumber (finely chopped or grated), and salt to taste in a small bowl.

Why I make this recipe often

It’s quick to prepare, and I don’t need many ingredients. I can use whatever fish I find or have in the freezer. They work well both hot and cold, and the sauce is simple and has no hard-to-find ingredients.

Tips and variations

Tips

Don’t cut the fish pieces too thick, so they don’t remain raw in the middle.
Use a neutral oil so it doesn’t affect the taste of the fish.
If the egg is small, you might need another one if you have a lot of fish.
Substitutions

You can use another type of white fish if you don’t have cod (hake, pike-perch, pangasius).
For the sauce, you can swap sour cream for a thicker yogurt if you want a lighter version.
Variations

If you want a slightly different taste, add chopped fresh herbs to the sauce (dill works well).
You can add a bit of lemon to the sauce if you like it tangy.
Serving ideas

You can eat them alongside a simple salad or with boiled potatoes.
If you have leftovers, they are also good cold on slices of toasted bread.
The sauce also works as a dip for other raw vegetables.

Frequently asked questions

1. Can I use frozen fish?
Yes, just make sure it is completely thawed and well dried before coating it in flour and breadcrumbs. If it has too much water, it won’t come out crispy.

2. What kind of oil is best for frying?
A neutral-tasting oil works best – sunflower or canola oil.

3. Can I bake the fish instead of frying it?
Not in this recipe. The breadcrumbs and egg stick well when frying in a pan, but it won’t have the same texture in the oven.

4. Can I use panko breadcrumbs?
Yes, they come out even crispier if you have them on hand.

5. Can I prepare the sauce the night before?
Yes, but the garlic will taste stronger the next day. You can add the garlic just before serving if you want a milder taste.

Nutritional values

Approximately, for a medium serving (from 1/3 of the recipe): around 250-300 kcal. Protein: 18-20g, fat: 12-15g, carbohydrates: 15-18g. The sauce with sour cream adds a few grams of fat and carbohydrates, but not too much. Values may vary depending on how much oil remains in the final product.

Storage and reheating

Fish croquettes are best made fresh. If leftovers remain, they can be stored in the fridge for a day or two in a closed container. They won’t retain their texture as well when reheated, but can be placed for a few minutes in a pan without oil over low heat, or in the oven, so they aren’t cold. The sour cream sauce should be kept cold and consumed quickly.

 Ingredients: a piece of code cut into 8 pieces an egg flour breadcrumbs oil 2 tablespoons of sour cream a clove of garlic a few slices of cucumber

 Tags:  fish croquettes