Greek Fish Croquettes


  • 1 lb of swordfish
  • 1 lb of salt cod
  • small bunch of fresh parsley, chopped
  • 1 medium onion, minced
  • 3 eggs beaten
  • 1 cup of beer
  • 2 cups self rising flour
  • kosher salt and black pepper to taste
  • canola oil for frying

These are delicious little fish balls that are wonderful as an appetizer.

  • Soak the salt cod overnight refrigerated, changing water several times to remove salt.
  • Remove any skin and bones from the cod and swordfish, then chop into small pieces.
  • In a large bowl combine all the ingredients to form a thick batter.
  • In a large saucepan or deep fryer fill 1/3 full with oil and heat to 350 degrees.
  • Once oil is hot drop tablespoons full of the batter into the hot oil. Fry in batches.
  • Drain on paper towels and season with salt and pepper.

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