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Fish Croquettes

A fried fish patty coated in breadcrumbs, made with anchovy sauce, egg, flour, milk, and herbs.

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

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fish Croquettes

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Remove bones from the fish and mix with anchovy sauce, pepper, and salt.

  2. Beat the egg with flour and milk, then combine with the fish mixture.

Shape and fry

  1. Form the mixture into balls, dip in egg, then coat with bread crumbs.

  2. 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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: 2-undecenal (sweet).

  4. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Fish
Forms the main body of the croquettes and provides their flavor.
Egg
Binds the mixture together and helps the bread crumb coating adhere.
Flour
Thickens the egg and milk mixture, helping the croquettes hold their shape.
Milk
Adds moisture to the batter, keeping the croquettes tender inside.
Bread crumbs
Form a crisp outer coating that browns during frying.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the croquettes absorb excess oil and turn greasy, and the coating may fall apart. Hot oil quickly sets the crumb crust, sealing in moisture and producing a crisp, browned exterior.

“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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