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Fish Balls

A fried snack made from shredded fish, sweet milk, mashed potatoes, egg, onion, and Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fish Balls

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the shredded fish, sweet milk, mashed potatoes, and beaten egg.

  2. Season with grated onion and Worcestershire sauce to taste.

  3. Mix the ingredients well and form into balls.

Fry

  1. Fry the balls in deep hot fat 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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Fish + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Fish + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together134 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cold boiled fish
Provides the main body and flavor of the balls.
Mashed potatoes
Adds bulk and softness, helping the balls hold together.
Egg
Binds the mixture so the balls keep their shape.
Sweet milk
Moistens the mixture and keeps the balls tender.

The step that matters

Forming and frying the balls. The mixture must be well mixed and firm enough to hold its shape. If it is too wet, the balls can break apart in hot fat, and if the fat is not hot enough they absorb more oil and brown unevenly.

Swap the onion

How well each one fits the dish's main ingredients (fish, milk, potato, egg, sauce):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against fish, milk, potato, egg, sauce. 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.

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