Easy Cod and Shrimp Croquettes
These croquettes have been prepared by cooks in Spain and Portugal for centuries. This version is baked to cut down on the overall fat.
Servings: 4 people
Ingredients
- 1 lb cooked white fish broken into small pieces (I used cod)
- 4 oz cooked shrimp cut into small pieces
- 2-3 medium potatoes fist sized, cooked and mashed (between 1 ½ – 2 cups)
- 1/4 cup minced onion I used it raw, but saute them to mellow the flavor if you prefer
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 2 eggs beaten with a little water
- 1/2 cup flour seasoned with a little salt, pepper and paprika (to taste), for dredging
- 1 cup plain bread crumbs for dredging
- cooking spray I use olive oil in a spritzer
Instructions
- Preheat the oven to 450°F/230°C. Prepare a baking tray with cooking spray. Set up a breading station with seasoned flour, beaten egg and bread crumbs.
- Mix the fish, shrimp, onion, parsley, salt and pepper together in a large bowl. Add a tablespoon of milk if the mix doesn't hold together. Taste and adjust the seasoning before forming them into small balls or oblong shapes. You should have two dozen, depending on the amount of mix you use.
- After the croquettes have been formed, bread them by dipping first into the flour, then the egg, then the bread crumbs. Arrange on the prepared baking sheet.
- Spray the tops of the croquettes with cooking spray and transfer to the hot oven.
- Bake for 20 - 30 minutes or until they take on a nice color. Flip the croquettes once or twice and apply more cooking spray as needed.
- Serve with your favorite tartar sauce, ketchup and aioli
Notes
For a quick aioli, try this quick garlic mayo