Shallow Fried Fish Croquettes / Fish Cutlets

Ingredients

• 250 gfish fillet, such as basa or tilapia
• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)Italian herb mixture
• 1 mediumred onion, finely chopped
• 3 tablespoonsspring onions, chopped
• 1 teaspoongreen chilli, minced (optional)
• 1 teaspoonsalt
• 1 teaspoonpepper flakes
• 100 g (1 cup)fresh breadcrumbs
• 30 g (1/4 cup)plain flour
• 180 ml (3/4 cup)whole milk
• 1egg yolk
• 50 g (1/2 cup)breadcrumbs, for coating
• 60 ml (1/4 cup)oil, for shallow frying

Instructions

1. 1

   Cook the fish

   Pan-fry or steam the fish fillet, then flake it into small pieces and set aside.

2. 2

   Cook the onion

   Heat the olive oil in a pan and add the Italian herb mixture. Add the finely chopped onion and salt, then fry until the onion is lightly browned.

3. 3

   Add the aromatics

   Stir in the spring onions and green chilli, if using, and sauté briefly until the spring onions wilt. Add this mixture to a bowl with the fish and set aside.

4. 4

   Start the sauce

   Put the flour in the same pan and gradually whisk in the milk. Stir over low heat until the mixture starts to form lumps.

5. 5

   Thicken the sauce

   Take the pan off the heat and vigorously whisk in the egg yolk. Once smooth, return it to the heat and beat for 2 minutes to thicken, then remove from the heat and add it to the fish mixture.

6. 6

   Season the mixture

   Add the pepper flakes and mix thoroughly.

7. 7

   Chill the mixture

   Mix in up to 1 cup of fresh breadcrumbs. To make them, pulse bread slices in a food processor until fine. Refrigerate the mixture for at least 30 minutes.

8. 8

   Shape the cutlets

   Form the mixture into cutlets and coat them in breadcrumbs. Use your fingers to shape each one into a round, pressing the crumbs evenly over the whole surface.

9. 9

   Chill the patties

   Refrigerate the patties for 15 minutes, or for up to a day, before frying.

10. 10

    Shallow-fry the cutlets

    Heat a tablespoon of oil in a pan over medium heat. Add the patties and fry for 1 minute on each side. Drain on paper towels and serve hot.

What are fish cutlets?

Fish cutlets are small, shaped patties made from cooked fish, seasonings and a binder, coated in crumbs and fried until crisp. This version takes inspiration from French croquettes and béchamel-based cooking, with a creamy sauce helping the fish hold together.

The combination of browned onion, herbs and spring onion gives the mild fish plenty of savoury flavour. Chilling the mixture and the shaped patties makes the soft centre easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 4g protein, 5g carbs, 4g fat.

The fish provides most of the protein, while the breadcrumbs and flour contribute much of the carbohydrate. The oil, whole milk and egg yolk supply most of the fat; the coating and shallow frying add further energy. Serve a cutlet with vegetables or salad to make a more balanced plate.

Build flavour with the aromatics

Browned onion: cook it until lightly golden before adding the spring onions, so it brings a mellow sweetness to the filling.

Herbs and chilli: the Italian herb mixture seasons the fish, while the green chilli is optional for a little extra heat. Add the pepper flakes with the fish mixture, as directed.

Keep the béchamel smooth

Milk gradually: whisk it into the flour a little at a time to reduce the chance of dry pockets. The method says to stir over low heat until the mixture starts to lump.

Egg yolk: take the pan off the heat before whisking it in vigorously, then return the smooth sauce to the heat for 2 minutes. This step thickens the binder before it is mixed with the fish.

Get the texture right

Fresh crumbs: add them gradually, up to 1 cup, until the fish mixture is cohesive enough to shape. The amount needed can vary with the moisture in the fish and sauce.

Even coating: press breadcrumbs over every part of each patty so the surface fries to a crisp finish. A 15-minute chill helps the patties hold their shape in the pan.

Plan the chilling time

First chill: refrigerate the mixed filling for at least 30 minutes before shaping. This is separate from the 15-minute chill after the patties have been coated.

Make ahead: the shaped patties can rest in the fridge for up to a day before frying. Keep them covered so they do not dry out.

Fry in manageable batches

Medium heat: fry the patties for 1 minute on each side, as the method specifies, and watch for an evenly browned crumb coating. Avoid packing the pan too tightly, which can make turning them awkward.

Serve them hot after draining on paper towels. They work well as an appetiser with a green salad or alongside vegetables and a dipping sauce.

Recipe notes & tips

• Flake the cooked fish into small pieces so it mixes evenly with the sauce.
• Whisk the milk into the flour gradually to help the sauce come together smoothly.
• Add fresh breadcrumbs a little at a time, stopping once the mixture can be shaped.
• Press the coating firmly and evenly over each patty.
• Chill the formed patties before frying to help them stay intact.
• Fry in batches if needed so you can turn each patty without crowding the pan.

Variations

• Change the fish: use another mild fish fillet in place of basa or tilapia.
• Skip the chilli: leave out the green chilli for a milder filling.
• Adjust the herbs: use a different dried herb blend in place of the Italian mixture.
• Add lemon: serve with lemon wedges for a bright finish.
• Make smaller bites: shape the mixture into smaller pieces for appetisers, keeping an eye on them as they fry.

Common mistakes to avoid

• Adding too many crumbs: the filling can become dense, so mix in only enough to make it shapeable, up to the stated 1 cup.
• Skipping the first chill: the mixture may be difficult to handle, so refrigerate it for at least 30 minutes.
• Leaving gaps in the coating: exposed filling can stick or break, so press crumbs over the entire surface.
• Crowding the pan: patties become harder to turn, so fry them in batches.
• Frying before chilling: soft patties may lose their shape, so give them the stated 15-minute rest in the fridge.

How to store

Refrigerate uncooked shaped patties, covered, for up to a day before frying. Store cooked leftovers in an airtight container in the fridge and reheat in a pan until hot throughout; the breadcrumb coating may soften during storage.

Frequently asked questions