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Fish Fritters

A fried fish patty made with cooked fish, bread crumbs, mashed potatoes, cream, eggs, cayenne pepper, anchovy sauce, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Fritters

Ingredients

Directions

Prepare the mixture

  1. Remove bones from the cooked fish and pound it in a mortar.

  2. Mix the fish with bread crumbs and mashed potatoes in equal quantities.

  3. In a bowl, combine cream, beaten eggs, cayenne pepper, and anchovy sauce. Mix everything to a proper consistency.

Shape and fry

  1. Cut the mixture into small cakes.

  2. Fry the cakes in boiling 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. 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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Eggs
Bind the mixture and help the fritters hold their shape when fried.
Bread crumbs
Absorb moisture and give the fritters a firmer, drier body.
Mashed potatoes
Add body and softness so the mixture holds together without being dense.
Cream
Adds moisture and richness, keeping the fritters tender inside.

The step that matters

Fry the cakes in boiling lard until golden brown. The lard must be hot enough to brown the outside quickly. If it is too cool, the cakes absorb grease and turn heavy and soggy before a crust forms.

Swap the potato

How well each one fits the dish's main ingredients (fish, bread, cream, egg, pepper, anchovy, sauce):

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

Fit is the average pairing score against fish, bread, cream, egg, pepper, anchovy, sauce. 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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