Croaker Croquettes
Submitted by oma_s
Golden deep-fried fish croquettes made with flaked croaker, white sauce, pimento, and green pepper. A classic Southern coastal recipe served with tomato sauce. Crispy outside, creamy inside.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minDown on the coast, nothing goes to waste, and croaker fish makes some of the finest croquettes you’ll ever fry up.
Flaked cooked croaker gets folded into a thick white sauce with minced onion, pimento, green pepper, and a squeeze of lemon. Shape the mixture into balls or patties, dip through beaten egg, roll in breadcrumbs, and drop them into hot oil until the crust turns deep golden.
Serve them with tomato sauce and maybe some hot sauce on the side if you’re so inclined.
Chef Tips
- The white sauce must be thick. A thin bechamel won’t bind the croquettes and they’ll fall apart in the fryer. Cook the roux a bit longer than you think.
- Chill the mixture before shaping. Cold croquettes hold their form better when they hit the hot oil.
- Any mild white fish works if you can’t find croaker. Whiting, drum, or even cod will give you similar results.
- Don’t skip the pimento. It adds a subtle sweetness and a pop of color that makes these croquettes stand out.
Ingredients
Directions
Combine fish, lemon juice, onion, pimento, green pepper white sauce and seasoning and mix thoroughly.
Shape into balls or patties dip in egg prepared for fillets, then in crumbs.
Fly in deep fat at 365 degrees F until golden.
Serve with tomato sauce.
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