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Croquettes of Fish

Fish croquettes made from minced fish, egg, flour, milk, coated in breadcrumbs and fried, served with gravy of bones, heads, tails, onion, anchovy, water.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Croquettes of Fish

Ingredients

Directions

Prepare the fish

  1. Take dressed fish of any kind and separate it from the bones.

  2. Mince the fish with a little seasoning.

Shape and coat

  1. Beat one egg with a teaspoon of flour and one of milk.

  2. Form the mixture into balls.

  3. Brush the outside of each ball with egg.

  4. Dredge the balls well with bread or cracker crumbs.

Fry and make gravy

  1. Fry the balls until a nice brown.

  2. Make gravy by simmering bones, heads, tails, onion, anchovy, and a pint of water.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). 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. See the original page.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fish (in the method)
Forms the main body of the croquettes and gives their flavour.
Egg
Binds the mixture and, brushed on the outside, helps crumbs adhere and brown.
Flour
Thickens the egg mixture slightly so the balls hold their shape.

The step that matters

Dredge the balls well with bread or cracker crumbs. Thorough crumb coverage forms the crust that protects the soft fish inside and gives the browning and crisp texture 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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