Skip to main content
Main

Salt Fish Omelet

A baked omelet made with salted cod, cracker crumbs, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Fish and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,432 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Salt Fish Omelet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the mixture

  1. Soak the cracker crumbs and shredded cod fish in the milk for 30 minutes.

  2. Add the beaten eggs and salt, mixing well.

  3. Pour the mixture into an earthen dish.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until set and golden.

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

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 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

Cracker crumbs
Absorb the milk and give the omelet body and a soft, starchy structure.
Eggs
Bind the mixture and set on baking to give it a firm, sliceable texture.
Shredded cod fish
Provides the salted fish flavor that defines the dish.
Milk
Softens the crumbs and fish and keeps the baked mixture moist.

The step that matters

Baking until set and golden. Egg proteins coagulate as they heat, so the dish firms and sets only with enough time in the oven. Pulling it too early leaves a loose, wet center, while over-baking can make it dry and rubbery.

“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.

You might also like

Fried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipesBroiled FishBroiled Fish68 recipes