Greek Style Fish Croquettes - Psaro Keftedes

Greek Style Fish Croquettes - Psaro Keftedes


450 g skinless, boneless white fish, such as cod, haddock, or grouper
1 1/4 tsp sea salt, divided
1 cup bread crumbs
3 Tbs milk
1 medium yellow onion, peeled and grated
3 cloves garlic, chopped
1/2 cup chopped, fresh parsley
1/4 cup chopped, fresh mint
1/4 cup chopped, fresh dill
3 Tbs all-purpose flour
2 Tbs lemon juice
2 large eggs, beaten
1/4 tsp black pepper
Olive oil, enough for frying
1 lemon, cut in wedges
2 cups tomato sauce


Preheat the oven to 175°C. Spray a baking dish with cooking spray or brush it with olive oil so that the dish is thoroughly coated. Sprinkle the fish with 1/2 tsp of the salt. Place the fish on the baking dish and bake until cooked all the way through. This should take around 15 – 20 minutes.

Take the baking dish out of the oven and set it away from the oven to cool.

Place the bread crumbs in a large mixing bowl and sprinkle the milk over the top. Add the onion, garlic, parsley, mint, dill, flour, lemon juice, eggs, the rest of the salt, and the pepper to the mixing bowl. Gently stir with a wooden spoon. Transfer the fish to another large bowl and flake it with a fork. If there are any small bones that were left behind in the fish, you’ll want to remove it at this point.

Gently stir the flaked fish into the bread crumb mixture until it’s well combined. Form the mixture into balls that are 2 - 3 cms thick. Do this until all the mixture is gone. You should have roughly 12 croquettes.

Add olive oil to a large skillet until it coats 1/2 a cm from the bottom. Heat the oil over medium for a few minutes until it gets hot enough. You’ll want to cook the croquettes in batches. Add four croquettes to the skillet and cook for a few minutes each side before turning them over. Keep turning them until all the sides are golden brown. Remove from the oil and place on paper towels to drain. Add more oil if needed, and then add the next batch. Continue working in batches until all the croquettes are cooked.

Credits: Greek Boston

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