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Fish Croquettes

Fish croquettes from Erken and Steen's school cookbook of 1900: a thick butter-and-flour base thinned with milk and seasoned with pepper, nutmeg and salt, mixed with flaked cooked fish, cooled, shaped into egg-sized balls, breaded in rusk crumbs and egg white and deep-fried in lard.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 130 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Fiskekroketter er runde, friterte kroketter av kokt fisk bundet i en tykk hvit grunn. Retten var en praktisk måte å bruke opp restfisk på, og de sprø kulene ble gjerne servert som en pen anretning.

How to make it

  1. 1

    Cook a thick base

    Melt the butter, stir in the flour and add the milk. Bring it to the boil to a thick, smooth mass.

  2. 2

    Season and mix in the fish

    Add pepper, nutmeg and salt to taste. Stir in the picked fish, mix well and let the mixture cool.

  3. 3

    Shape and bread

    Shape the mixture into balls the size of an egg. Turn them in crushed rusk crumbs, then in half-beaten egg white and then in rusk crumbs again.

  4. 4

    Deep-fry

    Deep-fry the croquettes in hot lard or fat until golden and crisp.

Changes from the original

Målene er modernisert og gjort metriske (theske til ts, ¼ l melk til 2,5 dl). «1 dyp, toppet tallerken fisk» er anslått til cirka 450 g kokt fiskekjøtt. Panering med kavring og eggehvite er ført opp som egne ingredienser slik teksten forutsetter. Tittelen er modernisert fra «Fiskekroquetter».

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Frequently asked questions

How big should the croquettes be?
The original says "as big as an egg". Round balls of that size cook evenly through without becoming dry.
What is a lard pot (smultgryte)?
A smultgryte is a pot of hot lard for deep-frying. Today you can use a deep fryer or a deep pan of neutral fat.

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