Hi everyone! So let me just start by saying that these snapper croquettes are a bit fiddly and they do take a bit of time. But I can assure you that it is worth it in the end because they are so damb tasty. Plus, you can make the mixture in advance and get it ready for the day you want to eat them.
And in case you were wondering, no these are not potato croquettes, but I personally think these are better. These croquettes are made from a golden roux mixture, and if you don’t know what on earth that is don’t worry. All you have to know is that it makes your croquettes frikin dope as hell.
So if you are wondering how these taste any different to potato-based croquettes. I would say they are smoother and softer. Also, I think that potato croquettes are heavier and more filling. Not to say that is a bad thing, that is just how I describe the difference.
Also, something you may notice in this recipe is that I have used panko breadcrumbs instead of normal breadcrumbs. Panko breadcrumbs are a Japanese breadcrumb that is used for many Asian style dishes. You would have noticed it if you have had tempura prawns and writing that just made think of a post idea…Anyway, I feel that these breadcrumbs make your croquettes go so much more crispy.
So like I said, yes these croquettes to take a bit of time to prepare but they are definitely worth it. If you guys liked this post and you want to stay updated. Feel free to subscribe and/or follow my social media.
Love you all (:
Crunchy on the outside and soft deliciousness on the inside. The croquettes will blow your mind!
- 350 g snapper
- 50 g flour
- Flour for dusting and rolling
- 750 mls milk
- 50 g butter
- 1 onion chopped fine
- 2 bay leaves
- 3 eggs
- 100 g panko breadcrumbs
- Plenty of canola oil for deep frying
- Salt and pepper
Add the milk and bay leaves to a pot and put on high heat. Once the milk is about to boil, turn the heat down really low, then gently add your snapper. Poach for 8-10 minutes, turn the heat off (don't throw away the milk), transfer to a board and use 2 forks to break up and flake the fish into little bits.
Measure out 450mls of the milk that you used to poach the fish in a measuring jug. Discard the rest.
Wash the pot and put it back on the stove on medium heat. Add your butter, once it has melted and starts to bubble, add your chopped onions and sweat for about 2-3 minutes. Add your flour, stir through and cook the paste for a few minutes. Start adding your milk bit by bit stirring on each occasion. Make sure the mixture is nice and smooth before you add the next bit of milk.
Once all the milk is added, turn the heat down low and let the mixture simmer for a few minutes stirring occasionally. Turn the heat off, then add your fish and stir through.
Transfer the mixture to a bowl, place in the fridge and chill for about 1-2 hours.
Take your mixture out of the fridge, then use your extra flour to lightly dust a tray and your hands. Roll the mixture into your desired shape. You could roll them into small balls or small logs etc, place on the floured tray, then in the fridge for another 10-15 mins.
Meanwhile get two bowls. Crack and beat the eggs in one bowl and add the panko breadcrumbs to the other bowl.
Take your rolled croquettes out of the fridge, dip them in the egg mixture, coat in the breadcrumbs (pro tip: use a couple forks instead of getting your hands dirty) and then return to the tray.
Put enough oil in a preferably smaller pot or pan so that you don't have to use up too much oil. Add just enough oil in the pot/pan to cover the croquettes. Start pre-heating the oil on low-medium heat for about 10-15 minutes. If you want you can add a piece of bread and once it goes golden brown, your ready to rock n roll.
Get a plate with some kitchen paper ready.
Gently place your croquettes in the oil and deep fry for about 1-2 minutes. You may notice that the panko breadcrumbs color and crisp up quite quickly so keep an eye on them.
Use a pair of metal tongs to transfer the croquettes on the kitchen paper to drain. Serve and enjoy.
- These croquettes take a bit of time and they are best served as soon as they are cooked since they are deep fried. So it may be a good idea to prepare the croquettes in advance, then it will make your job much easier when it's time to cook them.
Thank you so much (:
They look delicious. I’d love to get my hands on some fresh red snapper. It’s a great tasting fish.
Croquettes ARE fiddly. I’ve made Japanese croquettes (korokke) with ground chicken and riced potatoes and dried salted cod (bacalau/bacalao). Both amazing.
And I make a blender mayo that’s to die for. 🙂
Looks great, thanks for the comment (: