Catfish Croquettes
These Catfish Croquettes are crispy, golden bites of Louisiana comfort perfect for snacking, entertaining, or serving as a starter. Made with flaked catfish, sautéed onion and garlic, creamy béchamel, and fresh thyme, the mixture is shaped into patties, coated in panko, and fried to perfection. Paired with a smoky, zesty Chipotle Ranch dipping sauce, these croquettes are packed with bold flavor and satisfying crunch.
Ingredients
- 1 (8-ounce)Catfish, fillet
- 1.5 tspKosher Salt, divided
- 1 tspGround Black Pepper, divided
- 4 tbspUnsalted Butter, divided
- 0.5 cupYellow Onion, finely chopped
- 2Garlic, minced
- 2 tbspAll Purpose Flour
- 0.5 cupwarm whole milk
- 1.5 cuppanko (Japanese bread crumbs), divided
- 3 tspFresh Thyme, chopped, divided
- Vegetable Oil, for frying
- 1Eggs, beaten
- Chipotle Ranch, to serve (recipe follows)
- Fresh Thyme, Garnish
- 0.75 cupSour Cream
- 0.25 cupFresh Cilantro Leaves
- 2chipotle peppers in adobo sauce
- 2 tbspadobo sauce, from can
- 1.5 tspfresh dill leaves
- 1.5 tspApple Cider Vinegar
- 1Garlic, minced
- 0.25 tspKosher Salt
Instructions
- 1
Sprinkle catfish with ¾ teaspoon salt and ½ teaspoon pepper.
- 2
In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add catfish; cook, turning once, until flaky and firm to the touch, about 4 minutes per side. Remove from pan. Let stand for 5 minutes. Using 2 forks, shred catfish.
- 3
In same pan, melt remaining 3 tablespoons butter over medium heat. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in flour; cook until bubbly, about 3 minutes. Gradually whisk in warm milk until smooth.
- 4
Remove from heat; stir in catfish,½ cup bread crumbs, 2 teaspoons thyme, ½ teaspoon salt, and remaining ½ teaspoon pepper until well combined. Scoop catfish mixture by 2 tablespoonfuls, and shape into patties.
- 5
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- 6
In a shallow pan, place egg. In another shallow pan, combine remaining 1 cup bread crumbs, remaining 1 teaspoon thyme, and remaining ¼ teaspoon salt. Working in batches, dip croquettes in egg, letting excess drip off. Dredge in bread crumbs mixture, pressing gently to adhere.
- 7
Fry croquettes, turning as needed, until golden brown, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with Chipotle Ranch. Garnish with thyme, if desired.
- 8
In the container of a blender, combine all ingredients; process until smooth. Cover and refrigerate for at least 1 hour or up to 1 week.