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Fried Fresh Cod-fish

A fried cod fish dish made by coating slices with egg and breadcrumbs and frying until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,668 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fried Fresh Cod-fish

Ingredients

Directions

Prepare

  1. Cut the fish into slices about two inches thick.

  2. Dip each slice in egg, then coat with bread crumbs.

Fry

  1. Fry in plenty of hot fat 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. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fresh cod fish
Forms the flaky, tender main body of the dish.
Egg
Binds the bread crumbs to the fish so the coating stays attached while frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Frying in hot fat. If the fat is not hot enough, the coating absorbs oil and turns greasy instead of crisp. Plenty of fat keeps the temperature steady when the cold fish goes in, so the crumbs brown while the fish cooks through.

“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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