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Fish Croquettes

A fried fish patty coated in cracker crumbs, served with lemon and optional sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Fish Croquettes

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fish Croquettes

Ingredients

Directions

Make the mixture

  1. Flake the fish with a silver fork and mix in the pepper, salt, parsley, lemon juice, and Thick White Sauce.

  2. Spread the mixture on a plate to cool.

Coat and fry

  1. Shape the mixture into croquettes, then roll them in cracker crumbs, dip in the beaten egg, and coat again with cracker crumbs.

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

  3. Drain on brown paper and serve with Egg, Hollandaise, or Tartare Sauce. Garnish with sliced lemon and parsley.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

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

  5. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cold cooked fish
Forms the main body of the croquette, giving the filling its flavor and texture.
Thick white sauce
Binds the flaked fish together so the croquettes hold their shape.
Egg
Coats the croquettes so the cracker crumbs stick and form a crisp outer layer.
Cracker crumbs
Form a golden, crisp crust when fried in hot oil.

The step that matters

Cooling the mixture before shaping. A warm, soft mixture is hard to shape and can fall apart. Cooling firms the binding sauce so the croquettes hold together through coating and 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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