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Fish Croquettes

A fried fish patty made with mashed potato, seasoning, and cracker crumbs.

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

  1. Pick the cold fish into small pieces.

  2. Mix in the mashed potato and season to taste.

Shape and coat

  1. Form the mixture into balls.

  2. Dip the balls in beaten egg, then roll in cracker crumbs.

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.

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 fish
Provides the main protein and flavor that forms the body of the croquettes.
Mashed potato
Adds starch and moisture that help the mixture bind and stay tender inside.
Egg
Binds the coating so the cracker crumbs adhere evenly to the balls.
Cracker crumbs
Form a crisp outer crust that browns during frying.
Lard
Conducts heat for frying and promotes browning and a crisp exterior.

The step that matters

Fry in hot lard until golden brown. If the lard is not hot enough, the coating absorbs oil and turns greasy before it crisps. Hot fat sets the crust quickly, keeping the inside moist and the outside crisp and browned.

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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