Delicious spicy salted pollack croquettes gives a spicy note to your dinner table.
I usually like to make something to munch along with my evening tea or coffee. This is recipe is inspired from my home town fish cutlets as we call it in Kerala, South India. This spicy salted pollack croquette is really nice because you can eat the fish without any fishy smell. I have been received a sample of salted Pollack as a part of CFE international salt fish challenge.
My first idea was to make a curry with it, and I tried it, but it turned out to be total disaster. Because again I followed the recipe used in Kerala. In Kerala you can get salted sundried fish, and they usually wash it and rinse for a few times and them soak it for 3-4 hours to remove the salt. Also I was so overconfident that I didn’t read the instructions on the back of Salted Pollack package. It says you need to soak it for over 24 hours and wash few times to remove the saltiness from the fish. If you make a mistake you will learn something isn’t it? Yes I too did that.
Then I decide to make these spicy salted Pollack croquettes, and these are easy to make; only need little preparation. Boil the fish and potato separately. Then sauté the onion, ginger-garlic paste, cayenne pepper, Serrano pepper and fish masala. This sauté helps to incorporate the spices into the mixture evenly. If you don’t have fish masala, substitute with your favorite fish seasoning, if not even adding Cajun seasoning will be good. Then add fish and potato to make a uniform mixture.
If you cannot tolerate heat use Spanish paprika that makes it less spicy. Once you made the mixture the next steps are easy. First make them into small croquettes then coat them with panko bread crumbs. Then dip them into All-purpose flour and water mixture. Then coat them again with panko bread crumbs. If you want you can use fine bread crumbs and also you can skip All-purpose flour and use egg and water in its place. Shallow fry them in skillet and enjoy. Trust me, it is a great appetizer you can serve with some green salad or you can have just as such. I like to serve with tomato ketchup. Sweetness from the tomato ketchup perfectly balances with spicy salted Pollack croquettes.
I used Cristobal brand salted Pollack fillets which I received as a part of CFE salt fish blogger challenge. You can pick it from your local grocery store like Wal-Mart, HEB etc.
If you are looking for a great appetizer which doesn’t taste fishy at all then this is it. Give it a try and let me know how it turned out.
Spicy salted pollack croquettes are perfect appetizer for any meal. You can serve it as such or with any green salad.
- 1 fillet of salted Pollack
- 1 russet potato
- 1 tablespoon olive oil
- ¾ cup chopped onion
- ½ Serrano pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon turmeric
- ½ teaspoon coriander powder
- ½ tablespoon ginger garlic paste
- 2 teaspoon fish masala (use Cajun seasoning / your favorite fish seasoning)
- ½ cup panko bread crumbs
- ¼ cup peanut oil for frying.
- 2 tablespoon all purpose flour
- ¼ cup water
First soak the fish in water for 24 hours with 4 or more change of water to remove the salt from the fish.
Boil the potato and fish separately and set aside.
Heat olive oil in skillet and add chopped onion and serrano pepper cook until onion becomes translucent then add ginger-garlic paste and spice powders like cayenne pepper, turmeric , coriander powder and fish masala. You can use paprika and Cajun seasoning if you don’t want too spicy.
Then add fish and cook for another 1 minute and then add mashed potato cook until everything combines well and form smooth dough.
Then divide the dough into 11-12 equal sized pieces and hold in the palm and make it into cylinder shape. If you make cylinder shape that will help you to shallow fry them.
Then coat them well with panko bread crumbs.
Then dip them into all purpose-mixture and roll them in panko bread crumbs once again and set aside.
In a skillet heat peanut oil and fry the croquettes make sure to flip gently on each side and fry them until it become golden yellow color.
Since I used panko bread crumbs shapes are not uniform. If you use fine bread crumbs it will looks better.
Serve with tomato ketchup or your favorite sauce.
Boil fish and potato separately
In a skillet heat olive oil
To this add onion, Serrano pepper and cook until it transulcent
Then add ginger garlic paste
To this add cooked crushed fish.
To this add spice powders cayenne pepper, coriander powder, turmeric and fish masala.
Mix well and add mashed potato.
Make sure to combine everything to form a smooth dough. Then divide 12 equal pieces and make them into slightly elongated cylinders like this.
Coat them with panko bread crumbs
Then dip in all purpose-water mixture
coat them once again with panko bread crumbs
Heat peanut oil in a skillet
Carefully place the croquettes and cook them until it becomes golden brown.
carefully remove from the oil and drain excess oil using kitchen towel.
Then serve with ketchup.
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- I received the samples for this post. However all the opinion are mine.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.