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A bowl of snapper croquettes next to a ramekin of tartar sauce.

Snappper Croquettes

Crunchy on the outside and soft deliciousness on the inside. The croquettes will blow your mind!

Course Side Dish
Cuisine French Influence, Japanese Influence
Keyword croquettes recipe, deep fried croquettes, fish croquettes
Prep Time 35 minutes
Cook Time 15 minutes
Chilling time 1 hour 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 363 kcal
Author Nicolas


  • 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


  1. 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.
  2. Measure out 450mls of the milk that you used to poach the fish in a measuring jug. Discard the rest.
  3. 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.
  4. 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.
  5. Transfer the mixture to a bowl, place in the fridge and chill for about 1-2 hours.
  6. 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.
  7. Meanwhile get two bowls. Crack and beat the eggs in one bowl and add the panko breadcrumbs to the other bowl.
  8. 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.
  9. 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.
  10. Get a plate with some kitchen paper ready.
  11. 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.
  12. Use a pair of metal tongs to transfer the croquettes on the kitchen paper to drain. Serve and enjoy.

Recipe Notes

  • 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.  
Nutrition Facts
Snappper Croquettes
Amount Per Serving
Calories 363 Calories from Fat 156
% Daily Value*
Fat 17.3g27%
Saturated Fat 7.1g44%
Cholesterol 137mg46%
Sodium 197mg9%
Potassium 443mg13%
Carbohydrates 26.1g9%
Fiber 1g4%
Sugar 7g8%
Protein 24.9g50%
Calcium 150mg15%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.