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Fish Fritters

A fried dish made from minced cooked fish mixed with breadcrumbs, cream, eggs, cayenne pepper, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Fish and anchovy work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 637 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fish Fritters

Ingredients

Directions

Prepare the mixture

  1. Remove bones from the cooked fish and mince it finely.

  2. Mix the minced fish with an equal amount of bread crumbs.

  3. Combine ½ cup cream, 2 beaten eggs, a pinch of Cayenne pepper, and your choice of sauce in a bowl. Beat the mixture thoroughly.

  4. Combine the fish mixture with the cream mixture.

Form and fry

  1. Form small cakes from the combined mixture.

  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. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: 2-undecenal (sweet).

  3. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  4. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Eggs
Bind the mixture and help the fritters set when fried.
Bread crumbs
Absorb moisture and add body so the cakes hold their shape.
Cream
Adds moisture and richness, keeping the fritters tender inside.
Remains of cooked fish
Provides the main flavour and bulk of the fritters.

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 the oil is too cool, the cakes absorb grease and turn heavy and soggy before the centre is set.

“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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