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Fish Croquettes

Fish croquettes made from flaked fish mixed with thick white sauce, seasoned, coated in breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Fish Croquettes

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fish Croquettes

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the filling

  1. In a bowl, combine the cold flaked halibut or salmon with thick white sauce, salt, and pepper.

  2. Spread the mixture on a plate and let it cool.

  3. Shape the mixture into croquettes.

Coat and fry

  1. Roll the croquettes in breadcrumbs.

  2. Dip the croquettes in beaten egg.

  3. Roll the croquettes in breadcrumbs again.

  4. Heat oil in a deep pan and fry the croquettes until golden brown.

  5. Drain the fried croquettes on paper towels.

Serve

  1. Arrange the croquettes on a hot dish.

  2. Garnish with 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.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Halibut or salmon
Provides the main body and flavor of the croquettes.
Thick white sauce
Binds the flaked fish so the mixture holds its shape when shaped and fried.
Egg
Coats the croquettes so the breadcrumbs adhere and form a crisp, golden crust.
Breadcrumbs
Form a crisp, browned outer crust when fried.

The step that matters

Let the mixture cool before shaping. A warm, loose mixture is soft and sticky, so it can break apart when shaped and during coating. Cooling lets the white sauce set so the croquettes hold their form in the hot oil.

Swap the parsley

How well each one fits the dish's main ingredients (salmon, sauce, pepper, egg):

  1. Capersfits better
  2. Dillfits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against salmon, sauce, pepper, egg. 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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