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Codfish Croquettes

A fried codfish and potato mixture formed into croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Codfish Croquettes

Ingredients

Directions

Make the mixture

  1. Boil the codfish and potatoes in water until the potatoes are done.

  2. Drain thoroughly in a colander.

  3. Mash the mixture with butter using a potato masher.

Fry

  1. Fry in hot lard 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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 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

Codfish
Provides the main savory flavor and the fish body of the croquettes.
Potatoes
Bind the mixture and give the croquettes a soft, starchy interior.
Butter
Adds richness and moisture, softening the mashed mixture.
Lard
Conducts heat for frying, browning the outside to a golden crust.

The step that matters

Drain thoroughly in a colander. Excess water left from boiling makes the mash loose and wet, so the croquettes can fall apart or steam instead of frying crisp.

“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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