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Fish Croquettes

A fried croquette made from cooked fish, milk, butter, flour, egg yolks, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Fish Croquettes

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fish Croquettes

Ingredients

Directions

Prepare the filling

  1. Boil the fish in hot water until cooked, then let it cool and flake into pieces.

  2. In a double boiler, heat the milk, butter, and flour mixed with a little cold water until smooth.

  3. Remove from heat, add the egg yolks and flaked fish, and season with salt and pepper. Mix thoroughly and let the mixture cool completely.

Shape and fry

  1. Form the mixture into cylinder-shaped croquettes.

  2. Dip each croquette in egg, then coat with bread crumbs.

  3. Fry in hot oil 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: 2-undecenal (sweet).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

White fish
Provides the main body and flavor of the croquettes.
Flour
Thickens the milk mixture so it holds together when cooled and shaped.
Egg yolks
Add richness and help bind the filling as it sets.
Milk
Forms a smooth, creamy base that keeps the filling moist.
Butter
Adds fat for richer flavor and a softer texture.

The step that matters

Cool the mixture completely before shaping. A warm filling is too soft to hold its cylinder shape and can break apart or leak in hot oil. Full cooling lets the starch-thickened mixture firm up so the croquettes keep their form while frying.

“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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