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Codfish Balls

A fried ball made from boiled codfish, potatoes, butter, eggs, pepper, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Codfish Balls

Ingredients

Directions

Prepare the mixture

  1. Boil codfish and potatoes together until very tender.

  2. Drain thoroughly and mash well.

  3. Add butter, beaten eggs, and pepper; mix until combined.

Shape and fry

  1. Form mixture into balls and dust with flour.

  2. Fry in hot lard until golden brown.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Codfish
Provides the main savoury flavour and the salty, fish-based body of the balls.
Potatoes
Add starch and bulk, so the mixture holds together and stays moist when mashed.
Eggs
Bind the mashed mixture so the balls keep their shape while frying.
Butter
Adds richness and moisture to the mashed mixture.
Flour
Dusted on the outside to help the surface brown and crisp in the hot fat.

The step that matters

Fry in hot lard until golden brown. If the lard is not hot enough, the balls absorb fat and turn greasy before the surface browns. Hot fat sears the floured outside quickly, forming a crisp crust that keeps the inside moist.

Swap the potato

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

  1. Chivefits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Potatothe original

Fit is the average pairing score against butter, egg, pepper, flour. 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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