Skip to main content
Main

Fish Gboquettes

Fish Gobettes are small fish cakes made from minced fish, breadcrumbs, egg, milk, and seasonings, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 Gboquettes

Ingredients

Directions

Prepare

  1. Remove all bones from the minced fish carefully.

  2. Combine the fish with the bread crumbs, pepper, and salt.

  3. Moisten the mixture with the egg and a little milk, and work it together.

  4. Form the mixture into small cakes.

Fry

  1. Roll each cake in beaten egg, then in bread crumbs.

  2. Fry the cakes in hot lard until golden brown.

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

    Shared aroma: 2-undecenal (sweet).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Fish + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Cooked fish
Forms the body of the cakes, providing the main flavour and bulk.
Bread crumbs
Absorb moisture and bind the mixture, then form a crisp golden coating when fried.
Egg
Binds the mixture together and helps the coating set and brown.
Lard
Conducts heat for frying and encourages browning of the outside.

The step that matters

Fry the cakes in hot lard until golden brown. If the lard is not hot enough, the cakes absorb grease and turn soggy before the coating sets. Hot fat seals the crumb coating quickly, producing a crisp, evenly browned exterior.

“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.

More fish cakes recipes

Cod 8Salmon 5Fried 3 See all 116 →

You might also like

Brown BreadBrown Bread461 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesWhite BreadWhite Bread80 recipes