Why it works: Fish and flour are a kitchen classic. They rank in the top 17% of all ingredient pairs, and 2,510 recipes mention both. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓
The recipe
Ingredients
Contains: wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Wipe the cod slices with a clean cloth.
Dip each slice in flour.
Cook
Fry the slices for 10 to 15 minutes, depending on thickness.
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 aroma chemistry they share, and how many recipes mention both.
-
Fish + flourtop 17% of all pairsAroma overlaplowMentioned together2,510 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cod
- Forms the main body of the dish, cooking to a flaky, moist texture when fried.
- Flour
- Forms a thin coating that helps the outside brown and crisp when fried.
The step that matters
Frying the slices. Cod slices vary in thickness, so cooking time must match size. Fry until the fish is opaque and flakes easily, since overcooking dries the flesh and undercooking leaves it raw in the centre.
“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
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.