This recipe for Fish Croquettes calls for cod but if you love salmon or some other fish, go for it! It’ll be just as delish. The perfect appetizer or pass around hors d’oeuvres for a holiday or Summer party. Serve with this spicy flavorful sauce for the most flavor and watch them get gobbled up in no time.
Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce
Servings
8 Servings
Ingredients
- 1 1-pound skinless cod fillet, cut into 1-inch pieces
- 1 large egg beaten
- 1 small yellow onion diced
- 2 tablespoon matzo meal
- 1 tablespoon chopped parsely
- 1 tablespoon chopped tarragon
- 1 tablespoon mayonnaise
- 1 teaspoon salt
- Freshly ground black pepper
- ¼ cup canola or vegetable oil
- ¼ cup mayonnaise
- 3 tablespoon Gold’s Wasabi Sauce
- 2 tablespoon Dijon mustard
- 3 teaspoon honey
Instructions
- In a food processor, pulse cod until finely chopped but not pureed. Transfer to a large mixing bowl, and add egg, onion, matzo meal, parsley, tarragon, mayonnaise, salt, and pepper to taste. Mix well to combine. With lightly moistened hands, scoop a heaping tablespoon of mixture and form into 1-inch long oval shapes. Repeat with remaining mixture to form 16 croquettes. Refrigerate for 30 minutes.
- Meanwhile, prepare dip by stirring together mayonnaise, wasabi sauce, mustard, and honey in a small bowl.
- Line a plate with paper towels. In a large skillet, heat canola oil over medium-high heat. Add croquettes and fry until golden brown on all sides, about 12 minutes total. Transfer to the prepared plate.
- Serve on a large platter with dipping sauce.
- Yield: 16 croquettes, 8 servings
This one will vary in both sodium and carbs based on the brand of fish you use. We are not able to do nutritional analysis on every recipe at this time, so I recommend you plug it into here: http://www.caloriecount.com/cc/recipe_analysis.php (check the brand of gefilte fish that you select or add yours to make it the most accurate). ᐧ
is there any way to get sodium & carb levels for these recipes?
oh thankeeee thankee thankeee so much for commenting and sharing your lower cal tips with all of us. so happy you enJOYed!
PS–e used Geffen Light mayonnaise, and not having the Wasabe Sauce we blended white horseradish sauce into the dip instead.
We “fried” them in a pan coated with non-stick spray and no oil. They came out fine although they were not crunchy. The taste was terrific
Hey Sabrina – if you want to freeze them I would do it before frying (after they will just lose their crunch).
Can we freeze these?
I haven’t tested it but I would guess at 375 degrees F for about 7-9 minutes per side cut one in half to check for doneness. If you want a little more crispiness spray tops with cooking spray before placing in the oven, after 7-9 minutes pull out the baking sheet flip em, spray em and back in for another 7-9 minutes.
hey MaisieD its amazing that you follow us from Costa del Sol Spain…. really incredible! Were you born there? Can you get wasabi powder or paste there? you can use that and may just have to adjust the mayo, adding a touch more, slowly until desired heat is achieved. You can also sub in grated white horseradish for a kick in place of the wasabi OR maybe even some finely chopped scallions/onions or even finely choppedjalapeno/chile peppers… the “wasabi” sauce just adds a kick to this dipping sauce and if you leave it out entirely it will still be great!!!
If I bake these instead of fry them, what temperature should they be and for how long??
Hi Jamie, I live in the Costa del Sol in Spain and where I live there are no Kosher or Speciality Shops. Is there anything I can use that is similar to Wasabi Sauce? I also have to use soda crackers for Matzo Meal. HELP Please!
I haven’t tried it but it should work nicely!
has anyone tried baking this?
sounds delicious but im really against frying – especially fish which has its own natural oils..
possibly spraying the pan and croquettes with spray oil before baking?
I love the idea of using the gefilte fish roll–we like the salmon–and I bet forming the quenelles with moistened disposable gloves is much easier! Thanks for the idea!
Oh H!!! you are the best. LOVE the wasabi dipping sauce – you must try it with reg gefilte, salmon AND even schnitzel. SO glad your fam has such good taste 🙂
I made these for Shabbat, but instead of the cod I used a defrosted gefilte fish roll. The croquettes and the sauce were a total hit. I have been informed that we are to have some wasabi dipping sauce in the fridge at all times. Thanks Jamie.