Fish croquettes
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThis is actually a recycled dish. My younger daughter turned 12 last week and she had a birthday party here at home last Friday evening. I was planning on taking photos of everything I cooked but, unfortunately, there was no time. The last tray of baked macaroni was still in the oven when the first guests arrived.
Anyway, so there was leftover mashed potatoes sprinkled with Parmesan and Romano cheeses that I just want to go to waste. Plus, there was leftover foccaccia (served with the baked macaroni) which I toasted in a warm oven then placed in a blender to make bread crumbs. I tell you, day old foccaccia is just perfect for making bread crumbs.
Fish croquettes is flaked fish wrapped in mashed potatoes, dipped in beaten eggs, rolled in bread crumbs then deep fried until golden. The dish seems to be of European origin. I found a Greek recipe that is similar to mine and a Dutch recipe which uses gelatin instead of mashed potatoes. I learned my recipe from a former officemate, a lawyer whose mother is Japanese. He told me that fish croquettes was one of his mother’s specialties.
If you decide to make this dish, make sure that you use cold mashed potatoes. If the mashed potatoes are still warm, they will not hold together once they touch the hot oil. Second, use unsweetened bread crumbs. Commercial bread crumbs are usually sweetish and they taste terrible with croquettes. You don’t have to use foccaccia–just so happened that was what I had.
I used bangus (milkfish) fillets to make my fish croquettes but you can substitute any fish you prefer.
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[...] Today’s lunch for the kids and myself, a fried rice dish made with cold cooked rice, a single pork steak, two pieces of Chinese sausage (longganisang macau), a carrot, canned sweet corn kernels, frozen sweet peas, and an egg. I still have some bottled teriyaki sauce from Alex’s 12th birthday party and I wanted to use it on the pork steaks that my husband bought a few days ago. I was marinating the meat when I decided to use one steak, cut it into small cubes and make some fried rice for lunch. [...]
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hi sassy! i am going to try this one, hubby loves potatoes and i’m sure he’ll be happy to eat not only just the plain and usual mashed potatoes at home. thanks for your great recipes!
Hello sassy, that is laborious ang process. For my children should ready a bottle of Catsup here they write as KETCHUP.
yah, neri, it’s a welcome change.
relly, i know. i was perspiring like anything by the time i finished cooking. pero, ok lang. i didn’t want the mashed potatoes to just spoil in the fridge.
Croquettes are also Spanish in origin – croquetas. I have seen it as part of the tapas menu. First time I’ve had it was Xmas 2003 when someone we know from Spain made croquetas de jamon : )
I think I saw similar recipes cooked at Mario Battali’s show (Lifestyle Network)
syempre iba lang yung laman, pero egg washed pa rin.
Dina, croquetas de jamon sounds delicious! i wish i’d thought of that when we had all that leftover had after Christmas…
Kats, ayyy… I wish we had Lifestyle Network. I seem to be missing a lot. Alas… well at least we have Discovery Travel & Living.
Suppose we can try making the croquettes like left over turkey or chicken (from Thanksgiving), meatloaf or crabmeat as long as we have the sweet chili sauce (sambal pedas manis from Indonesia) for accompaniment.
hey sassy! ive been getting my recipes from your site..i really learned a lot of great cooking ideas and tips from you. i know it’s almost a year na since i first learned of this blog pero ngayon lang ako nagpost ng comment..:) oh well, i do hope you’ll continue to inspire people with your great recipes.
God bless you and your family!:smile:
Rin, yah, you can! We tried making croquettes with ground beef and even canned sardines and they were good too.
Thanks, eysie.
I have a question is this recipe the same thing as the Pinoy fish ball? coz i desperately want that recipe, im craving for Fish ball. Please email me and send me the recipe if anyone know thanks so much. its luvlinezz_04@hotmail.com