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Whitefish Fritters

A fried fritter made from flaked whitefish, mashed potatoes, bread crumbs, cream, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Whitefish Fritters

Ingredients

Directions

Prepare

  1. Combine flaked fish, mashed potatoes, bread crumbs, cream, egg yolks, salt, and pepper in a bowl and mix the mixture well.

  2. Form the mixture into cakes or balls.

Coat and fry

  1. Dip each cake into the beaten egg whites.

  2. Coat each cake with cracker crumbs.

  3. Fry in hot oil until golden brown.

Serve

  1. Garnish with parsley.

  2. Serve hot.

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

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

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

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

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

  4. Whitefish + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together24 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

What each ingredient does

Whitefish
Provides the main body and flavor of the fritters.
Mashed potatoes
Add moisture and body so the mixture holds together when formed.
Egg yolks
Bind the mixture and add richness.
Egg whites
Create a coating that helps the crumbs adhere and crisp when fried.
Cream
Adds moisture and softness to the interior of the fritters.
Bread crumbs
Absorb moisture and help give the mixture structure for shaping.

The step that matters

Frying in hot oil until golden brown. If the oil is not hot enough, the coated cakes absorb oil and become greasy and may fall apart; if too hot, the outside browns before the centre heats through. Steady heat gives a crisp crust and a cooked interior.

Swap the potato

How well each one fits the dish's main ingredients (whitefish, bread, cream, egg, pepper, parsley):

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

Fit is the average pairing score against whitefish, bread, cream, egg, pepper, parsley. 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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