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Fish Croquettes

Fish croquettes made with boiled fish, mashed potatoes, eggs, seasoning, coated in crumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Fish Croquettes

Why it works: Fish and potato work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 134 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Fish Croquettes

Ingredients

Directions

Prepare the mixture

  1. Remove skin and bones from the fish and mince it finely.

  2. In a bowl, combine the minced fish, mashed potatoes, and beaten eggs. Mix well and season to taste.

Shape and fry

  1. Shape the mixture into croquettes and coat with 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. Fish + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together134 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

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

  3. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Cold boiled fish
Forms the main body of the croquettes and gives them their flavour.
Mashed potatoes
Adds body and moisture so the mixture holds together when shaped.
Eggs
Bind the mixture so the croquettes keep their shape while frying.
Crumbs
Form a crisp, golden coating that browns in the hot oil.

The step that matters

Frying in hot oil. If the oil is not hot enough, the croquettes absorb excess oil and turn greasy before the coating browns. Hot oil sets the crumb crust quickly, sealing the surface and keeping the inside moist.

Swap the potato

How well each one fits the dish's main ingredients (fish, egg):

  1. Asparagusfits better
  2. Chivefits about as well
  3. Leekfits about as well
  4. Potatothe original

Fit is the average pairing score against fish, egg. 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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