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Croquettes of Fish

A fried fish croquette made with boiled fish, butter, flour, milk, and spices, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Croquettes of Fish

Ingredients

Directions

Make the fish mixture

  1. Pound the cold boiled fish well and season with salt and cayenne pepper.

  2. Melt the butter in a saucepan. Add the flour and milk, stirring until thickened and smooth.

  3. Add the fish and Anchovy or Worcestershire sauce to the mixture. Stir well.

  4. Transfer the mixture to a plate. Let it cool.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip each croquette in beaten egg. Roll each croquette in bread crumbs.

  3. Fry the croquettes in hot oil until golden brown. Serve with fried parsley.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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 and flavour of the croquettes.
Flour
Thickens the milk and butter into a binding paste that holds the mixture together.
Milk
Moistens the flour mixture so it becomes smooth and thick.
Egg
Coats the croquettes so the bread crumbs adhere and help them set when fried.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Let the mixture cool before shaping. A warm, soft mixture is too loose to hold its shape and may crack or leak during coating. Cooling lets the starch in the flour paste firm up, so the croquettes keep their form and stay intact in hot oil.

“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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