1/2 cup parmesan cheese
Using a metal spatula, transfer fish to a dish and let cool. (The fish should still be rare in the middle.)
Unmold transfer patty to a parchment paper–lined baking sheet.
Repeat until all the fish mixture is used. Refrigerate patties for at least 1 hour or overnight.
Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.