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Filleted Haddock

Filleted haddock coated in flour and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Filleted Haddock

Ingredients

Directions

Prepare

  1. Melt the butter in a frying pan over medium heat.

  2. Wipe the haddock fillets with a dry cloth.

  3. Coat the fillets in flour and place them in the pan.

Cook

  1. Cook for 10 minutes, flipping halfway through.

Finish and serve

  1. Spread a little butter on top before serving.

  2. Alternatively, broil the fillets over a hot coal fire.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + haddocktop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + haddocktop 17% of all pairs
    Smell alikemoderate
    Cooked together401 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds fat and flavour, and helps the fillets brown in the pan.
Flour
Forms a light coating that helps the surface brown and crisp.
Haddock fillets
The main protein, which cooks through and turns flaky as it heats.

The step that matters

Flip the fillets halfway through cooking. Turning the fillets exposes both sides to the pan's heat, so they cook evenly and brown on both faces instead of leaving one side pale or undercooked.

“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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