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Codfish Balls

Codfish Balls are mashed potato and codfish mixture formed into croquettes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Codfish Balls

Ingredients

Directions

Prepare

  1. In a kettle, bring 2 quarts of water to a boil.

  2. Add the potatoes and codfish, and boil for 15 to 20 minutes.

Make the balls

  1. Drain the mixture and mash it together.

  2. Stir in 1 egg until well combined.

  3. Form the mixture into croquette shapes.

Fry

  1. Drop the croquettes into hot lard and fry until golden brown.

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. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Potatoes
Starch that mashes into a soft body and holds the cod together.
Codfish
Provides the main savory flavour and firm, flaky texture to the mixture.
Egg
Binds the mashed mixture so the croquettes hold their shape while frying.

The step that matters

Drain and mash before shaping. Excess water left in the boiled potatoes and fish makes the mixture loose and sticky, so the croquettes can fall apart or absorb too much fat when fried.

“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.

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