We can say without hesitation that Spanish mackerel recipes are among the most versatile and creative recipes you’ll find: there’s always a new one to discover, and chances are you’ll end up loving it.
For those days when you need a quick and straightforward recipe that results in a dish that’s easy to enjoy as a snack or a main course, the mackerel croquettes recipe is the best choice.
If you are ready to delve into the world of Spanish recipes, keep scrolling down this article and learn how to make Spanish croquettes, and how to store and serve this fantastic dish.
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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts:
Background of the Dish
The original recipe for Spanish croquettes was created in the 18th century as a Spanish variation of the popular French dish.
To give it an Andalusian twist, ingredients popular in the region were incorporated, giving birth to dishes like bacalao croquettes and salmon croquettes.
Mackerel croquettes joined the group as a cheaper alternative to seafood croquettes (as they could be made using canned fish), still, they earn the hearts of every Andalusian due to their fantastic flavor and simplicity.
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Things You’ll Need for Mackerel Croquettes
To prepare this recipe you will need mackerel filets, flour, breadcrumbs, eggs, milk, and oil for frying as the main ingredients.
The best cooking method for the mackerel croquettes is frying, but you can bake them or cook them in an air fryer too.
Ingredients
- 3 mackerel filets (about 500g in total)
- 1 white onion
- 3 tablespoons olive oil
- 1/4 cup (60 gr) butter
- 1 cup (120 gr) flour
- 2 3/4 cups (650 ml) milk
- 1 Egg (for coating)
- 1/2 cup (60gr) breadcrumbs (for coating)
- Oil for frying
- A pinch of nutmeg
- Salt and pepper to taste
How to Make Mackerel Croquettes – Step by Step Guide
- To start with this mackerel croquettes recipe, clean the filets by removing the skin and bones (you can ask the fishmonger to do it and skip this step). Pat the mackerel dry with a paper towel and cut it into small pieces. Peel and chop the onion into small squares.
- Now, grab a frying pan and heat the olive oil with the butter over medium heat. When it is hot, add the chopped onion and cook for 5 minutes until translucent.
- After that, add the fish pieces and cook, stirring occasionally. Cook it until it changes color and is cooked, for approximately 10 minutes.
- Then, add the flour, stir it, and leave it for a couple of minutes (always stirring so it doesn’t burn). Reduce the heat to low and add the milk little by little, along with the seasonings.
- Next, continue mixing and cooking until you have a homogeneous dough without lumps, which separates from the bottom easily. Taste it to see if it needs more seasonings, and add if necessary.
- Now put the mackerel croquettes dough on a tray and let it cool to room temperature. Then, with plastic wrap on both sides, put it in the fridge for a couple of hours so that it gets more firm.
- Start heating oil in a frying pan. Grab one plate to put the breadcrumbs on and another one for the beaten egg. Take the dough out of the refrigerator and start shaping them like the classic croquettes. Pass them through the breadcrumbs, egg, and breadcrumbs again for a crispy crust.
- Up next, cook the mackerel croquettes in the hot oil, for about 3 minutes per side (or until golden brown). Then put them on a plate with a paper towel to remove the excess oil.
- To finish these Spanish croquettes you just have to serve them warm with the sauce of your choice or on their own.
Substitution of Ingredients
As you can see in the step-by-step explanation of this fish mackerel recipe, making croquettes is super simple, but the best part is the amount of replacements that you can make.
First, like most of the best Spanish mackerel recipes, you can prepare croquettes with different types of fish: hake, cod, salmon, tuna, etc.
Besides that, you can prepare this Spanish mackerel recipe with canned mackerel too (you would need two cans), just make sure to remove the liquid from it.
For a gluten-free alternative, you can make this Spanish tapas croquettes with gluten-free flour and bread crumbs (just add an extra splash of milk because the GF flour absorbs more liquid).
Lastly, the mackerel croquettes can be seasoned with any spices and herbs of your choice: from paprika and chili flakes to rosemary and parsley, let your imagination run wild.
What to try other delicious Spanish croquettes recipes? Check out our easy-to-follow shrimp croquettes, Spanish chicken croquettes, or classic ham croquettes.
Try the crispy Spanish mackerel cutlets or the fried mackerel recipe if you want something similar but a bit easier than the croquettes.
Tips on Serving Mackerel Croquettes
The Spanish croquettes recipes make up for the best tapas dishes that you can find in the world.
Thankfully, the same happens with the mackerel croquettes, and serving them is much easier than other tapas.
You just have to put the croquettes on a platter or tray and serve them by themselves or with some dipping sauces like aioli, BBQ sauce, hot sauce, etc.
For a full Andalusian tapas table, you can check other recipes for Spanish mackerel, like the Spanish mackerel sushi or the fantastic mackerel pate recipe.
If you want to twist things up you can serve the mackerel croquettes as the main dish with other side dishes, like mixed green salad, french fries, or Spanish mashed potatoes.
How to Store Mackerel Croquettes
When it comes to recipes for Spanish mackerel fillet, the mackerel croquettes also stand out because you can store them in multiple ways.
The most important thing to do is to let the mackerel croquettes cool to room temperature, and then place them in a covered container (with a lid or plastic wrap).
After that, take your fish croquettes to the fridge where they can last up to 4 days, or store them in the freezer for 45 days.
As a piece of advice, we always recommend labeling the containers with the date, so you know exactly how much time you have to consume your food before it goes bad.
Other Andalusian dishes that you can make if you are planning on storing them are the peppered mackerel recipe and the smoked mackerel recipe.
Recipe Card: Mackerel Croquettes
Easy Mackerel Croquettes Recipe
We can say without hesitation that Spanish mackerel recipes are among the most versatile and creative recipes you'll find: there's always a new one to discover, and chances are you'll end up loving it.
For those days when you need a quick and straightforward recipe that results in a dish that's easy to enjoy as a snack or a main course, the mackerel croquettes recipe is the best choice.
If you are ready to delve into the world of Spanish recipes, keep scrolling down this article and learn how to make Spanish croquettes, and how to store and serve this fantastic dish.
Ingredients
- 3 mackerel filets (about 500g in total)
- 1 white onion
- 3 tablespoons olive oil
- 1/4 cup (60 gr) butter
- 1 cup (120 gr) flour
- 2 3/4 cups (650 ml) milk
- 1 Egg (for coating)
- 1/2 cup (60gr) breadcrumbs (for coating)
- Oil for frying
- A pinch of nutmeg
- Salt and pepper to taste
Instructions
- Clean the mackerel filets by removing the skin and bones (you can ask the fishmonger to do it and skip this step). Pat the mackerel dry with a paper towel. Cut the mackerel into small pieces. Peel and chop the onion into small squares.
- In a frying pan, heat the olive oil with the butter over medium heat. When it is hot, add the chopped onion and cook for 5 minutes until translucent.
- Add the fish pieces and cook, stirring occasionally. Cook it until it changes color and is cooked, for approximately 10 minutes.
- Add the flour, stir it, and leave it for a couple of minutes (always stirring so it doesn't burn). Reduce the heat to low and add the milk little by little, along with the seasonings.
- Continue mixing and cooking until you have a homogeneous dough without lumps, which separates from the bottom easily. Taste it to see if it needs more seasonings, and add if necessary.
- Put the fish croquettes dough on a tray and let it cool to room temperature. Then, with plastic wrap on both sides, put it in the refrigerator for a couple of hours so that it becomes firm.
- Start heating oil in a frying pan. On one plate put the breadcrumbs, on another the beaten egg. Take the dough out of the refrigerator and start shaping them like the classic croquettes. Pass them through the breadcrumbs, egg, and breadcrumbs again for a crispy crust.
- Cook the jack mackerel croquettes in the hot oil, for approximately 3 minutes per side (or until golden brown). Then put them on a plate with a paper towel to remove the excess oil.
- Serve the mackerel croquettes warm with the sauce of your choice or on their own.
Notes
This is a classic Spanish croquettes recipe, but you can add other spices or herbs such as paprika, rosemary, dill, cilantro, saffron, etc.
You can also turn them into baked croquettes or cook them in the air fryer, where it should take about 30 minutes in total (flipping halfway through).
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 932Total Fat 63.6gSaturated Fat 15.7gCholesterol 174mgSodium 344mgCarbohydrates 45.3gFiber 3gSugar 9.3gProtein 44g
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