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Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce


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Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce


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Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

This recipe for Fish Croquettes calls for cod but if you love salmon or some other fish, go for it! It’ll be just as delish. The perfect appetizer or pass around hors d'oeuvres for a holiday or Summer party. Serve with this spicy flavorful sauce for the most flavor and watch them get gobbled up in no time.


  • Prep Time : 15 + 30 chill min
  • Cook Time : 12 min
  • Ready Time : 27 min


8 Servings


    For croquettes:

    • 1 (1-pound) skinless cod fillet, cut into 1-inch pieces
    • 1 large egg, beaten
    • 1 small yellow onion, diced
    • 2 tablespoons matzo meal
    • 1 tablespoon chopped parsely
    • 1 tablespoon chopped tarragon
    • 1 tablespoon mayonnaise
    • 1 teaspoon salt
    • Freshly ground black pepper
    • ¼ cup canola or vegetable oil

    For dip:

    • ¼ cup mayonnaise
    • 3 tablespoons Gold's Wasabi Sauce
    • 2 tablespoons Dijon mustard
    • 3 teaspoons honey


    1. In a food processor, pulse cod until finely chopped but not pureed. Transfer to a large mixing bowl, and add egg, onion, matzo meal, parsley, tarragon, mayonnaise, salt, and pepper to taste. Mix well to combine. With lightly moistened hands, scoop a heaping tablespoon of mixture and form into 1-inch long oval shapes. Repeat with remaining mixture to form 16 croquettes. Refrigerate for 30 minutes.
    2. Meanwhile, prepare dip by stirring together mayonnaise, wasabi sauce, mustard, and honey in a small bowl.
    3. Line a plate with paper towels. In a large skillet, heat canola oil over medium-high heat. Add croquettes and fry until golden brown on all sides, about 12 minutes total. Transfer to the prepared plate.
    4. Serve on a large platter with dipping sauce.

    Yield: 16 croquettes, 8 servings


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    14 Responses to Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

    1. I made these for Shabbat, but instead of the cod I used a defrosted gefilte fish roll. The croquettes and the sauce were a total hit. I have been informed that we are to have some wasabi dipping sauce in the fridge at all times. Thanks Jamie.

      • Oh H!!! you are the best. LOVE the wasabi dipping sauce – you must try it with reg gefilte, salmon AND even schnitzel. SO glad your fam has such good taste :-)

      • avatar says: edahgal

        I love the idea of using the gefilte fish roll–we like the salmon–and I bet forming the quenelles with moistened disposable gloves is much easier! Thanks for the idea!

    2. avatar says: chaya

      has anyone tried baking this?

      sounds delicious but im really against frying – especially fish which has its own natural oils..

      possibly spraying the pan and croquettes with spray oil before baking?

    3. avatar says: MaisieD

      Hi Jamie, I live in the Costa del Sol in Spain and where I live there are no Kosher or Speciality Shops. Is there anything I can use that is similar to Wasabi Sauce? I also have to use soda crackers for Matzo Meal. HELP Please!

      • hey MaisieD its amazing that you follow us from Costa del Sol Spain…. really incredible! Were you born there? Can you get wasabi powder or paste there? you can use that and may just have to adjust the mayo, adding a touch more, slowly until desired heat is achieved. You can also sub in grated white horseradish for a kick in place of the wasabi OR maybe even some finely chopped scallions/onions or even finely choppedjalapeno/chile peppers… the “wasabi” sauce just adds a kick to this dipping sauce and if you leave it out entirely it will still be great!!!

    4. avatar says: rsitron

      If I bake these instead of fry them, what temperature should they be and for how long??

      • I haven’t tested it but I would guess at 375 degrees F for about 7-9 minutes per side cut one in half to check for doneness. If you want a little more crispiness spray tops with cooking spray before placing in the oven, after 7-9 minutes pull out the baking sheet flip em, spray em and back in for another 7-9 minutes.

    5. avatar says: sabrina

      Can we freeze these?

      • Hey Sabrina – if you want to freeze them I would do it before frying (after they will just lose their crunch).

    6. avatar says: ses

      We “fried” them in a pan coated with non-stick spray and no oil. They came out fine although they were not crunchy. The taste was terrific

    7. avatar says: ses

      PS–e used Geffen Light mayonnaise, and not having the Wasabe Sauce we blended white horseradish sauce into the dip instead.

    8. oh thankeeee thankee thankeee so much for commenting and sharing your lower cal tips with all of us. so happy you enJOYed!

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