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Fish Croquettes

Fish croquettes made with boiled fish, onion juice, pepper, butter, cream, egg yolks, flour, parsley, salt, stale bread crumbs, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Fish Croquettes

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fish Croquettes

Ingredients

Directions

Make the mixture

  1. Melt the butter in a saucepan.

  2. Add the flour and mix thoroughly.

  3. Stir in the cream, then add the onion juice, pepper, salt, egg yolks, fish, and parsley.

  4. Spread the mixture on a dish to cool.

Shape and coat

  1. Shape into croquettes.

  2. In a bowl, beat one egg with water.

  3. Dip the croquettes in bread crumbs, then in the egg mixture, and again in bread crumbs.

Fry and serve

  1. Fry in boiling fat until golden brown.

  2. Serve with béchamel or hollandaise sauce.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  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

Boiled fish
Forms the main body of the croquettes and gives them their flavour.
Egg yolks
Bind the mixture and add richness to help it hold its shape.
Flour
Thickens the butter and cream into a mixture firm enough to shape.
Cream
Adds moisture and softness to the mixture.
Butter
Adds fat and flavour to the base mixture.
Bread crumbs
Form a crisp, golden coating when fried.

The step that matters

Cool the mixture fully before shaping. A mixture that is still warm is soft and sticky, so the croquettes may lose their shape or split. Cooling lets the flour-thickened base set enough to hold together during coating and frying.

Swap the onion

How well each one fits the dish's main ingredients (fish, pepper, butter, cream, egg, flour, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against fish, pepper, butter, cream, egg, flour, parsley. 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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