Fish Croquettes

These golden fish croquetes are crispy on the outside and creamy on the inside. Serve with a refreshing sauce tartar. 

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  • 500 gr. perch or codfish
  • 2 large potatoes
  • 2 fresh onions
  • salt and pepper
  • 2 egg whites
  • 200 gr. bread crumbs
  • 2 large mature tomatoes
  • 2 tbs fresh basil, finely chopped
  • 2 tbs olive oil


Preheat oven at 180° C.

Peel the tomatoes and remove the seeds

Boil the potatoes for approximately 30 minutes and then peel them.

Place in a multi-mixer the potatoes, the uncooked fish and the onions and mix until it becomes pulp, add the salt and pepper and place the mixture in the fridge for 3 hours until it thickens.

Shape the croquettes (dip your hands in a bowl of water to shape them easier) and then dip them in the egg whites and then the breadcrumbs.

Place them on a baking pan, non-stick, and bake for 15 minutes at 180°C.

Beat the tomatoes in the blender with the olive oil, the basil and a little salt.

Serve the croquettes with the fresh tomato sauce.


Serve with a refreshing sauce tartar.
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