Skip to main content
Main

Shredded Fish Croquettes

A fried croquette made from shredded codfish mixed with butter, corn starch, milk, and spices, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 ↓

Shredded Fish Croquettes

Ingredients

Directions

Make the base

  1. Melt the butter in a small saucepan.

  2. Add the corn starch and cayenne pepper, mixing well.

  3. Gradually pour in the hot milk, stirring until thick and smooth.

  4. Stir in the shredded codfish and mix well, then let it cool.

Shape and fry

  1. Shape the mixture into small rolls, adding cracker dust if too soft.

  2. Roll each croquette in fine bread crumbs, then in beaten egg, and again in crumbs.

  3. Fry in hot oil until golden brown, then drain on paper.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 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

Corn starch
Thickens the milk into a firm mixture that holds its shape when shaped.
Shredded codfish
Provides the main flavour and body of the croquette filling.
Hot milk
Makes the base smooth and creamy once thickened with the starch.
Beaten egg
Binds the breadcrumb coating so it sticks and forms a crisp shell.
Fine bread crumbs
Forms a crisp, golden outer crust when fried.

The step that matters

Let the mixture cool before shaping. Cooling lets the starch-thickened base firm up enough to hold its shape; shaping while hot leaves it too soft to roll, and it can break apart or leak in the 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.

You might also like

Brown BreadBrown Bread461 recipesCorn FrittersCorn Fritters203 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes