Smoked fish croquettas

Smoked Haddock Croquettes

Crispy smoked fish balls wrapped in crunchy panko breadcrumbs. Serve with a side sauce such as dijon mustard for an extra kick, mayonnaise for a traditional take or tartare sauce for a touch of freshness... or all of the above.


  • 300g of smoked haddock
  • 500 ml of milk
  • 300g of potatoes to mash
  • 2 eggs
  • 1 shallot, chopped fine
  • Bunch of chopped parsley, chopped
  • 150g of panko breadcrumbs
  • Extra virgin olive oil
  • Sea salt and black pepper to taste


1. In a saucepan, boil the potatoes until tender, then mash them.

2. While the potatoes boil, prep your fish by adding it in a sauce pan and covering with milk. Remove the fish to bring the milk to a boil, then reduce the heat to a simmer and place the haddock back in to cook for 4 minutes. Switch off the heat and place the fish on a plate to remove the skin and flake it with a fork.

3. In a large mixing bowl, add the mash, flaked fish, 1 egg, shallot, parsley and season with black pepper. Mix until you get an even smooth texture, then form the fish balls by rolling the mixture in your hands and reserve in a tray in the fridge for 15 minutes.

4. Get your dipping station ready, by beating the other egg in a small bowl, then placing breadcrumbs in another one.

5. To fry the balls, dip each ball in the egg, then coat in the breadcrumbs and place in a large frying pan with generous amount of oil heated to medium high to fry until golden on both sides. 

6. When cooked, remove from the pan and place on a plate with kitchen paper to absorb excess oil. Serve on top of fresh lettuce as garnish and with a side sauce such as dijon mustard, mayonnaise or tartare sauce... or all of the above.

7. Enjoy!


Smoked fish croquettas
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