Why it works: Parsley and berry share more aroma than cooks usually use. They rank in the top 10% of all ingredient pairs, and 16 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: fish, cod
Directions
Make the batter
Sift flour and salt into a bowl.
Beat eggs with melted butter and add to flour mixture.
Add milk gradually, stirring only to mix. Add more milk if batter is too stiff.
Cover batter and allow to stand for 3 hours.
Prepare the fish
Soak salt cod in cold water.
Drain, remove bones and skin. Pound fish in a mortar with hot pepper.
Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste.
Fry and serve
Stir fish mixture into batter and let stand for 30 minutes.
Heat vegetable oil in a deep fryer to 375°F.
Fry the mixture by heaping tablespoons until golden brown. Drain on paper towels and keep warm.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
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 aroma chemistry they share, and how many recipes mention both.
-
Parsley + berrytop 10% of all pairsAroma overlapstrongMentioned together16 recipes
Shared aroma: myristicin (spice, warm).
-
Parsley + thymetop 1% of all pairsAroma overlapstrongMentioned together9,057 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
-
Pepper + parsleytop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Pepper + thymetop 3% of all pairsAroma overlapstrongMentioned together11,585 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Butter + milktop 3% of all pairsAroma overlapstrongMentioned together81,222 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.
Flavor stand-ins for the garlic
How well each one fits the dish's main ingredients (flour, egg, butter, milk, pepper, parsley, thyme):
- Marjorambetter flavor fit
- Nutmegbetter flavor fit
- Sagebetter flavor fit
- Garlicthe original
Fit is the average pairing score against flour, egg, butter, milk, pepper, parsley, thyme. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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.