Pondicherry Fish Croquettes
Crisp, crumb-coated fish croquettes made with mashed potato and spiced fish, a French-influenced tea-time snack from Puducherry's Creole kitchens.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16 g
- carbs
- 24 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 310 kcal
Instructions
- 1
Put the flaked fish, mashed potato, onion, green chillies, ginger-garlic paste, curry leaves, pepper and salt in a bowl. Mix thoroughly.
- 2
Shape the mixture into small oval or round patties.
- 3
Dip each patty into beaten egg. Roll in bread crumbs to coat evenly.
- 4
Chill the croquettes for 15 minutes. This helps them hold their shape while frying.
- 5
Heat oil in a pan over medium heat.
- 6
Fry the croquettes in small batches. Cook until golden brown and crisp on all sides.
- 7
Drain on paper towels to remove excess oil.
- 8
Serve hot with lemon wedges.
Chef's tips
Chilling the shaped croquettes stops them from breaking apart while frying. Use day-old bread crumbs for a crisper crust, and do not crowd the pan.
Ingredient substitutions
- seer fish → canned tuna
- bread crumbs → crushed cornflakes
Storage
Refrigerate uncooked shaped croquettes for up to a day before frying.
Reheating
Reheat in an oven or air fryer to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Skipping the chilling step, which makes the croquettes fall apart
- •Frying over high heat, which browns the outside before the inside heats through
Serving suggestions
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