History
The two most popular croquettes in Belgium have a thick bechamel filling, either grey shrimp (garnaalkroketten) or cheese. The shrimp filling is thought to have first appeared in 1922 and became popular in the 1950s. As a main dish the croquettes are usually served with salad, fried parsley and fries. In Brussels they are on the card at the Noordzee fishbar, Chez Leon, Aux Armes de Bruxelles, Au Stekerlapatte and Les Brigittines.
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Common allergens: Shellfish, Gluten, Dairy, Eggs
Make it at home
Ingredients
- 300g North Sea grey shrimps (or small cold-water peeled shrimp)
- 50g butter
- 50g plain flour
- 300ml whole milk
- 100ml fish stock
- 1 small shallot, finely chopped
- Juice of half a lemon
- 1 egg yolk
- Salt, cayenne pepper, nutmeg
- For breading: 2 eggs beaten, breadcrumbs, flour
- Vegetable oil for deep-frying
- 1 small bunch parsley to fry as garnish
Method
- Melt butter in a saucepan, sweat shallot until soft.
- Add flour and cook the roux for 2 minutes without colour.
- Whisk in milk and fish stock until smooth; cook until very thick.
- Stir in shrimps, lemon juice, egg yolk, salt, cayenne and nutmeg. Cook 1 minute.
- Spread mixture on a tray to cool, then refrigerate at least 4 hours until firm.
- Shape into 8 small barrels. Roll in flour, then beaten egg, then breadcrumbs.
- Heat oil to 180C and deep-fry croquettes for 3 minutes until golden.
- Quickly deep-fry the parsley sprigs for 10 seconds; salt and serve as garnish.
Tip from the editors. Chill the bechamel for at least 4 hours; warmer mixture will collapse during frying. The breadcrumb coat protects the centre.
Where to eat croquettes aux crevettes grises
Croquettes aux crevettes grises in Brussels
Noordzee Mer du Nord ★ 4.5
Noordzee Mer du Nord is a seafood place at Rue Sainte-Catherine 45, 1000 Brussels, open Tuesday to Sunday 11:00 to 18:30 and closed Monday.
Chez Leon ★ 4.0
Chez Leon has run on Rue des Bouchers 18 since 1893, when Léon Vanlancker opened his Friture Léon, and its menu features Jumbo Zeeland mussels.
OrderJumbo Zeeland mussels, plumper and more generous, in a generous pot with crispy fries.
TipGroup bookings and business meals are taken, and the menu can be downloaded as a PDF before you go.
Aux Armes de Bruxelles ★ 4.2
Aux Armes de Bruxelles, at Rue des Bouchers 13, has kept the same rooms and recipes since 1921, with classics such as vol-au-vent and Flemish beef stew.
OrderFlemish beef stew, vol-au-vent or shrimp croquettes, classics that have been on the menu for years.
TipEvery 6 weeks the restaurant introduces new seasonal suggestions, and its cocktails change with the seasons.
Au Stekerlapatte ★ 4.0
Au Stekerlapatte is a Marolles brasserie, known since 1974 as a meeting point for artists, serving Belgian classics and mussels in four flavors.
Why locals goA brasserie in the Marolles district, near the Porte de Hal, the Louise district and the Sablon, in a decor of wood, mirrors and two bar counters.
TipClosed on Monday; open Tuesday to Sunday from noon, except Saturday, when it opens at 6:30 PM.
Les Brigittines ★ 4.3
Les Brigittines is a restaurant at 5 Place de la Chapelle in Brussels, run by master cook Dirk Myny, with a carte and an evening menu, Monday to Friday.
SignatureCarbonnade flamande, Pied de cochon
TipClosed on Saturday, Sunday and public holidays; the restaurant is open Monday to Friday and reservations are taken on 02 512 68 91.
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