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Fish Croquettes

Fish croquettes made from finely chopped fish, bread crumbs, eggs, and seasoning, fried until golden.

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 bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,668 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fish Croquettes

Ingredients

Directions

Prepare the fish mixture

  1. Chop the fish finely.

  2. Blend the chopped fish with the bread crumbs and seasoning.

  3. If using unsalted fish, add a little anchovy sauce.

  4. Make a smooth paste with one of the eggs.

Coat and form

  1. Beat the other egg.

  2. Crush the vermicelli.

  3. Form the mixture into croquettes.

  4. Dip the croquettes first in the beaten egg and then in the crushed vermicelli.

Fry and serve

  1. Fry the croquettes in hot fat until they are a nice bright brown.

  2. Serve with gravy or on a bed of mashed potatoes.

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

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. 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

Eggs
Bind the mixture into a smooth paste and give the coating its set.
Bread crumbs
Absorb moisture and add body so the croquettes hold their shape.
Vermicelli
Forms a crisp, browning outer coating when fried.
Fat
Conducts heat for frying, browning and crisping the outside.

The step that matters

Fry the croquettes in hot fat until they are a nice bright brown. If the fat is not hot enough, the croquettes absorb excess fat and turn greasy before the coating browns. Hot fat sets and crisps the coating quickly, keeping the inside moist.

“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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