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Fish Rissoles

Fish rissoles are fried balls of flaked fish mixed with breadcrumbs, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fish Rissoles

Ingredients

Directions

Prepare the fish

  1. Flake and mince the fish finely, removing moisture if using tinned fish.

  2. Mix the fish with one-third of its weight in breadcrumbs.

  3. Moisten the mixture with a beaten egg and season to taste.

  4. Form the mixture into balls or rolls.

Coat and fry

  1. Dip each ball in beaten egg, then coat with fine dry breadcrumbs.

  2. Fry in hot lard or butter until golden brown.

Serve

  1. Serve with cut lemon and a parsley garnish.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fish
Provides the main body and flavour of the rissole.
Breadcrumbs
Absorb moisture and give the mixture a firm, shapeable body.
Eggs
Bind the mixture together and form a coating that browns when fried.

The step that matters

Removing moisture from tinned fish. Excess water makes the mixture soft and hard to shape, and it can steam rather than let the coating crisp in the hot fat.

“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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