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Fish, Croquettes of

Fish croquettes made with cooked fish, mashed potatoes, eggs, butter, breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish, Croquettes of

Ingredients

Directions

Prepare

  1. Remove all skin and bones from the fish and chop it coarsely.

  2. Heat the butter in a pan.

Shape and fry

  1. Combine the chopped fish, mashed potatoes, butter, egg yolk, and whole egg in a bowl.

  2. Season with salt and pepper.

  3. Form the mixture into small patties and coat with breadcrumbs.

  4. Fry in hot fat until golden brown.

  5. Serve warm.

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

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

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

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

  4. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

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

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

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

What each ingredient does

Mashed potatoes
Adds body and moisture, helping the mixture hold together while staying soft inside.
Egg yolk
Binds the mixture so the patties hold their shape when fried.
Whole egg
Adds structure as it sets, binding the fish and potato together.
Butter
Adds richness and fat, contributing flavour and a tender texture.
Breadcrumbs
Form a crisp coating that browns when fried.

The step that matters

Frying in hot fat. If the fat is not hot enough, the patties absorb more oil and turn greasy before the coating browns. Hot fat quickly sets and browns the crumb crust while the interior heats through.

Swap the potato

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

  1. Potatothe original
  2. Capsicumfits about as well
  3. Asparagusfits less well
  4. Chivefits less well

Fit is the average pairing score against fish, butter, egg, milk, pepper. 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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