Home » Perch croquettes with yogurt sauce

Perch croquettes with yogurt sauce

by Ada Parisi
5 min read

You know what scares me? When friends come to dinner with children. And do you know why? Because kids don't like (almost) never anything, have strange tastes, they eat few foods and I don't know what to prepare. With these, however, sure thing: soft Potatoe perch and potatoes, tasty seasoned with cheese and parsley and crisp because because the impano in cornmeal. I need me as appetizer finger foods (perfect for the little ones) and I take him in two ways: for adults with a very fast but very sour sauce (ideal for grease from frying) yogurt, Mint and lemon and kids with more prosaic ketchup and mayonnaise (purchased, Why prefer them, go figure…). If you feel guilty for frying you can also cook them in the oven, Golden will be less, but it will be good all the same.

Ingredients for 4 people:

  • 350 grams of perch fillets
  • 200 grams of potatoes
  • parsley, to taste
  • 60 grams of shredded PDO Parmigiano Reggiano
  • 30 grams of pecorino cheese Dop
  • salt and pepper
  • an egg
  • 2 tablespoons fresh whole milk (If necessary)
  • corn flour (type foil) to taste
  • peanut oil for frying to taste

for the sauce

  • 1 yogurt greco, the dense
  • the juice of half a lemon
  • a drizzle of extra virgin olive oil
  • salt and pepper, to taste
  • a few sprigs of fresh mint Roman

Wash and peel the potatoes, then cut into slices not too thin. Steaming (you can put them together) the fillet of perch and potatoes, slightly salandoli: It will take about 15 minutes, but in the case where the potatoes were still a little hard continued their cooking a few more minutes putting aside the perch. The perch fillet should not have thorns, but I check it carefully as I do into small pieces.

Once cooked potatoes, mash with a fork and add them to the perch. At this point put perch and potatoes in a bowl and add salt, papá, the egg, grana, pecorino, finely chopped parsley and – If the mixture is too dry – the milk. Mix everything well and make the meatballs round and flat with a diameter of approximately 5 cm. Dip both sides in cornmeal and fry in peanut oil.

For the sauce, mix in a bowl with mint yogurt, a pinch of salt, a little oil and emulsify with the lemon juice: the sauce should be sour, but the amount of lemon acidity and therefore depends on your taste.

Serve the croquettes with the sauce separately and accompanying green salad. And the children, if you want to keep them happy, make two chips….

THE PAIRING: We suggest, with this dish, a craft beer from Sardinia, produced by the microbrewery “Lara”, in Tertenia. We chose the Tzar, unfiltered and pasteurized, light taste with a soft foam, end perfumes and white grapes, by bitter aftertaste.



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Lara September 20, 2013 - 08:17

These croquettes excellent perch ,nice page ,and many wonderful recipes

Sicilians creative in the kitchen September 20, 2013 - 14:47

Hi Lara, welcome! Thank you very much, of heart. ADA

Maurizia Recipes dl Pozzo Bianco September 13, 2013 - 22:31

Already’ marked the recipe ! Even that of the sauce!

Sicilians creative in the kitchen September 13, 2013 - 23:25

Appearance news then! Kisses, ADA!

annaferna August 27, 2013 - 08:19

one more goodies!! I do but without the potato…I will also try this version and especially the cream :P

Sonia August 26, 2013 - 19:27

I'm looking for a house on your same floor…and I told you everything!! ciauuuu


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