Skip to main content
Main

Fish Croquetts

A fried fish patty coated in egg and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Fish and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,432 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fish Croquetts

Ingredients

Directions

Prepare

  1. Remove bones from the cold cooked fish and chop it finely.

  2. Add salt, pepper, and enough milk to soften the mixture.

Coat and fry

  1. Roll the fish mixture in the beaten egg, then coat with cracker crumbs.

  2. Fry in hot lard until browned.

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. Fish + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

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

  4. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

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

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 croquettes and gives them their flavor.
Milk
Moistens the fish mixture so it holds together and stays soft.
Egg
Binds the coating so the cracker crumbs adhere to the fish mixture.
Cracker crumbs
Forms a crisp, browned outer crust when fried.

The step that matters

Fry in hot lard until browned. Hot fat sears the crumb coating quickly, creating a crisp crust before the inside overheats or the coating absorbs excess grease.

“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.

You might also like

Fried FishFried Fish120 recipesScalloped CodScalloped Cod69 recipesBroiled FishBroiled Fish68 recipesFish CutletsFish Cutlets30 recipes