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Cod’s Roe

Fried cod roe is boiled, sliced, and pan‑fried, optionally breaded.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cod’s Roe

Ingredients

Directions

Prepare

  1. Boil the cod's roe in salted water for 10 minutes.

  2. Let it cool, then cut into 1-inch thick slices.

Fry and serve

  1. Fry the slices in clarified dripping until light brown.

  2. If desired, dip slices in egg and bread crumbs before frying.

  3. Drain well before serving.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Roe + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

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

  3. Roe + breadtop 19% of all pairs
    Smell alikelow
    Cooked together123 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

Cod's roe
Firms when boiled and forms the body of the dish.
Clarified dripping
Conducts heat evenly and browns the slices as they fry.
Egg
Binds the bread crumbs to the slices so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Fry until light brown. Moderate heat browns the surface while the slice heats through. Too hot and the outside burns before the inside is hot; too cool and the slices soak up fat and turn greasy.

“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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