Skip to main content
Main

Croquettes of Fish

Croquettes of fish are fried balls of minced fish mixed with egg, flour, and milk, served with a fish gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Fish and anchovy work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 637 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Croquettes of Fish

Ingredients

Directions

Prepare the croquettes

  1. Remove the bones from the dressed fish and mince the fish with seasoning.

  2. In a bowl, combine the beaten egg, flour, and milk.

  3. Form the fish mixture into balls.

Coat and fry

  1. Brush the outside of each ball with egg and dredge in bread or cracker crumbs.

  2. Fry the croquettes in hot oil until golden brown.

Make the gravy

  1. To make the gravy, simmer the fish bones, heads, tails, onion, anchovy, and water together.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dressed fish
Forms the main body of the croquettes, giving them their flavor and filling.
Egg
Binds the fish mixture and, brushed outside, helps the crumbs adhere.
Flour
Helps bind the mixture and gives it a firmer, more cohesive texture.
Bread or cracker crumbs
Forms a crisp outer coating that browns during frying.

The step that matters

Fry in hot oil until golden brown. Oil that is hot enough seals the crumb coating quickly, so the croquettes brown outside without absorbing excess oil or falling apart inside.

Swap the onion

How well each one fits the dish's main ingredients (fish, egg, flour, milk, bread, anchovy):

  1. Asparagusfits better
  2. Shallotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against fish, egg, flour, milk, bread, anchovy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesFried FishFried Fish120 recipesWhite BreadWhite Bread80 recipesScalloped CodScalloped Cod69 recipes