These are delicate and soft fish croquette with a light crisp coating. I have used this recipe for leftover baked or broiled fish like salmon, steelhead trout, or other fish.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
8 to 10 croquettes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil.

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  • Discard skin, bones, and any crust from trout and flake fish with a fork. Combine flaked fish with soft bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl. Form mixture into balls and roll each ball in the panko. Arrange balls on the prepared baking sheet.

  • Bake in the preheated oven until croquettes are lightly browned and crispy, 15 to 20 minutes.

Cook's Note:

I like to use the food processor to chop onion while processing bread for the soft bread crumbs. If I have more than one cup of the soft crumb mixture, I simply add the remaining to the dry panko crumbs at the end so long as it is not exceed the dry crumbs by half. Easy to adjust to your own taste by adding cheese or herbs.

Nutrition Facts

278 calories; protein 10.1g 20% DV; carbohydrates 14.1g 5% DV; fat 21.6g 33% DV; cholesterol 36.4mg 12% DV; sodium 310.4mg 12% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2020
I love this recipe! I have used it with leftover steelhead, canned salmon, canned tuna, you name it. Pretty much, I do not tweak it, with exception of making gluten free bread crumbs and subbing them for panko. I, also, use this recipe for leftover poultry. When used with poultry, I add some Parmesan to the breadcrumbs and generally, season with Penzey’s buttermilk ranch salad dressing mix. I bake these, on parchment, in my Cuisinart super convection toaster oven, they come out crisp, golden and oil free. This is a fall back keeper recipe and is always a welcome dinner in my house. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/05/2020
I love this recipe! I have used it with leftover steelhead, canned salmon, canned tuna, you name it. Pretty much, I do not tweak it, with exception of making gluten free bread crumbs and subbing them for panko. I, also, use this recipe for leftover poultry. When used with poultry, I add some Parmesan to the breadcrumbs and generally, season with Penzey’s buttermilk ranch salad dressing mix. I bake these, on parchment, in my Cuisinart super convection toaster oven, they come out crisp, golden and oil free. This is a fall back keeper recipe and is always a welcome dinner in my house. Read More
(1)
Rating: 5 stars
11/14/2017
Bless you for sharing this! Read More
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