Seafood Croquettes


PREP TIME: 4 hours
COOK TIME: 15 min
Serves: 4


  • 2 tbsp. (30g) unsalted butter
  • 2 tbsp. (30g) all-purpose flour
  • 2 cups (500ml) whole milk, warmed
  • 250 g prepared, cooked seafood such as cod, shrimp, scallops, etc. (making sure any skin or bones removed)
  • 1 lemon, juiced and zested
  • kosher salt and freshly ground black pepper
  • 2 tbsp. (30g) chopped parsley
  • 2 eggs, beaten with 2 tbsp. (30ml) water.
  • 100 g fine bread crumbs or panko
  • oil for frying


  • In a saucepan over medium heat, melt butter and whisk in flour until smooth.
  • Slowly add milk, whisking carefully to prevent any lumps. Continue stirring until sauce is smooth and thick, being sure not to let burn, 6-7 minutes.
  • Add seafood, lemon juice and rind and season with salt and pepper. Gently stir in chopped parsley.
  • Transfer to a bowl, cover surface with plastic wrap and let chill for at least 4 hours or overnight.
  • Using clean, wet hands, divide mixture into 24 balls. Wetting hands again, roll balls into 5 cm long cork shapes.
  • Set egg/water mixture and breadcrumbs into separate shallow bowls. Season both with salt.
  • Dip croquettes into egg/water mixture and then roll in breadcrumbs making sure they are well coated.
  • Heat enough oil in a large sauce pan or set a deep-fryer to 350-375 degrees.
  • In batches, fry croquettes until golden brown, 2-3 minutes.
  • Serve immediately.

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