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Acrats De Morue

A batter of flour, eggs, milk, and melted butter mixed with seasoned salt cod, scallions, garlic, parsley, thyme, allspice, and hot pepper, then fried.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Acrats De Morue

Time3 hours

Ingredients

Directions

Make the batter

  1. Sift flour and salt into a bowl.

  2. Beat eggs with melted butter and add to flour mixture.

  3. Add milk gradually, stirring only to mix. Add more milk if batter is too stiff.

  4. Cover batter and allow to stand for 3 hours.

Prepare the fish

  1. Soak salt cod in cold water.

  2. Drain, remove bones and skin. Pound fish in a mortar with hot pepper.

  3. Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste.

Fry and serve

  1. Stir fish mixture into batter and let stand for 30 minutes.

  2. Heat vegetable oil in a deep fryer to 375°F.

  3. Fry the mixture by heaping tablespoons until golden brown. Drain on paper towels and keep warm.

Nutrition, whole recipe (rough)

1087Calories
29 gProtein
54 gFat
123 gCarbs

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Allspice1 tsp ground (1.9g)5
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Codfishnot in our table0
Berrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Flour
Forms the batter's structure once hydrated with the liquids and eggs.
Eggs
Bind the batter and add structure and richness as they set in the hot oil.
Butter
Adds richness and flavor to the batter and helps it brown.
Milk
Hydrates the flour to form a batter of the right thickness.
Salt codfish
Main flavor and protein of the fritters, softened by soaking to remove excess salt.

The step that matters

Frying at the right temperature. Oil at 375°F browns the outside quickly while the interior cooks through. Oil that is too cool lets the batter soak up grease and turn heavy and greasy.

Swap the garlic

How well each one fits the dish's main ingredients (flour, egg, butter, milk, pepper, clove, parsley):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Allspicefits better
  4. Garlicthe original

Fit is the average pairing score against flour, egg, butter, milk, pepper, clove, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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