How to Cook Cod-fish

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. Fish + milktop 13% of all pairs
   Smell alikemoderate
   Cooked together1,432 recipes

   Shared aroma: 4-heptenal (creamy, biscuit).

2. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Milk + creamtop 18% of all pairs
   Smell alikemoderate
   Cooked together29,399 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

4. Flour + creamtop 20% of all pairs
   Smell alikemoderate
   Cooked together30,481 recipes

   Shared aroma: acetaldehyde (pungent, ethereal).

5. Fish + creamtop 24% of all pairs
   Smell alikelow
   Cooked together937 recipes

   Shared aroma: 1-octen-3-one (mushroom, metallic).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Cod fish

Forms the main body of the dish, becoming firm and flaky when fried.

Sweet skimmed milk

Soaks the fish, mellowing its strong salty flavour and softening its texture.

Flour

Coats the fish so it browns evenly and develops a crisp surface when fried.

Thick sweet cream

Adds richness and moisture, softening the fried fish and giving a smooth sauce.

The step that matters