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Fish Croquettes

A fried or baked dish of minced white fish mixed with white sauce and bread crumbs, formed into croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fish Croquettes

Why it works: Fish and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,668 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fish Croquettes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the mixture

  1. Combine the white sauce and minced fish in a bowl.

  2. Add bread crumbs until the mixture reaches a firm consistency.

Shape and cook

  1. Shape the mixture into croquettes.

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

  3. Alternatively, bake the croquettes in a 400°F (200°C) oven until heated through.

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

    Shared aroma: 2-undecenal (sweet).

  2. Sauce + fishtop 20% of all pairs
    Smell alikelow
    Cooked together1,487 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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.
White sauce
Binds the fish together and adds moisture to the mixture.
Bread crumbs
Absorb excess moisture and firm the mixture so it holds its shape.

The step that matters

Adding the bread crumbs. Bread crumbs must be added until the mixture is firm enough to shape. Too few leaves the croquettes soft and likely to fall apart when fried or baked, while too many makes them dry and dense.

“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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