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Le Chaudron recipe

Croquettes de poisson

Crispy fish and potato croquettes

⏱ 30 minServes 4Medium320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 800 g (28 oz)skinless cod fillet
  • 500 g (18 oz)starchy potatoes (Bintje or russet)
  • 200 g (7 oz)all-purpose flour
  • 3whole eggs
  • 300 g (11 oz)panko breadcrumbs
  • 100 g (3½ oz)grated Parmesan
  • 500 ml (2 cups)neutral vegetable oilfor frying
  • 60 g (2 oz)unsalted butter
  • 1large bunch of flat-leaf parsley
  • 1bunch of chives
  • 1lemon
  • 2 tbspDijon mustard
  • 1 pinchnutmeg
  • 1 tspsweet paprika
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 800 g (28 oz) skinless cod fillet
  • 500 g (18 oz) starchy potatoes (Bintje or russet)
  • 200 g (7 oz) all-purpose flour
  • 3 whole eggs
  • 300 g (11 oz) panko breadcrumbs
  • 100 g (3½ oz) grated Parmesan
  • 500 ml (2 cups) neutral vegetable oil for frying
  • 60 g (2 oz) unsalted butter
  • 1 large bunch of flat-leaf parsley
  • 1 bunch of chives
  • 1 lemon
  • 2 tbsp Dijon mustard
  • 1 pinch nutmeg
  • 1 tsp sweet paprika
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep skillet or deep fryer1 cooking thermometer1 large saucepan for the potatoes3 shallow dishes (for breading)1 large mixing bowl1 potato ricerpaper towelsChef’s knifeBlack peppercorns

03 — Method

  1. FISH CROQUETTES are a great way to get kids to eat fish: a CRISP panko coating and a soft potato center.
  2. Peel the 500 g (1 lb 2 oz) potatoes and cut into large chunks. Boil 25 minutes in a large pot of salted water until a knife slides through with no resistance. Drain very well.
  3. Remove every bone from the 800 g (1¾ lb) cod with fish tweezers, running your fingers over the flesh to find them. Cut into large 3 cm (1¼ in) cubes.
  4. Steam the cod 5 minutes in a steamer basket, or in a covered saucepan with a glass of boiling salted water. Gentle cooking keeps the fish moist.
  5. Mash the still-hot potatoes in the large bowl with a potato masher (never a blender, which makes them gluey). Stir in 60 g (4 tbsp) cubed butter and a pinch of grated nutmeg.
  6. Gently FLAKE the cooked cod into the warm mashed potatoes with a fork. Add the Dijon mustard, chopped parsley, chives, grated lemon zest, sweet paprika, salt and pepper. Fold gently without mashing.
  7. SHAPE the CROQUETTES: take 80 g (3 oz) portions and form OVALS 8 cm (3 in) long and 3 cm (1¼ in) thick, about 16 in all, so they cook evenly.
  8. Set up the BREADING in 3 plates: all-purpose flour, beaten eggs, then panko mixed with grated parmesan. Bread each croquette in that order. Fry in vegetable oil at 170°C (340°F) for 5 minutes until golden. Drain on paper towels.

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CategoryMain dishes