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Haddock, Fried

Fried haddock coated in beaten egg and bread crumbs, served hot with parsley, lemon, and shrimp or anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Haddock, Fried

Ingredients

Directions

Prepare

  1. Wash and scale the fish, then dry it well.

  2. Cut off the head and tail, and divide the fish into three or four pieces.

  3. Remove the backbone from the pieces.

Coat and fry

  1. Dip the fish slices in the beaten egg, then coat them thickly with bread crumbs.

  2. Fry the coated fish in boiling lard or dripping until they are brightly browned.

  3. Drain the fried fish and serve on a hot dish.

Garnish and serve

  1. Garnish with parsley and sliced lemon, and serve with shrimp or anchovy sauce.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Haddock + shrimptop 16% of all pairs
    Smell alikelow
    Cooked together83 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Bread + shrimptop 17% of all pairs
    Smell alikemoderate
    Cooked together360 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Haddock
Provides the flaky white flesh that is the main component of the dish.
Beaten egg
Acts as a binder so the bread crumbs adhere to the fish.
Bread crumbs
Form a crisp, golden coating that protects the fish during frying.
Lard or dripping
Conducts heat for frying and promotes browning of the coating.

The step that matters

Fry in boiling fat until brightly browned. The fat must be hot enough that the crumb coating crisps quickly. If the fat is too cool, the coating absorbs more oil and turns greasy before the fish is cooked through.

Swap the parsley

How well each one fits the dish's main ingredients (haddock, egg, bread, lemon, shrimp):

  1. Parsleythe original
  2. Capersfits about as well
  3. Dillfits about as well
  4. Nutmegfits less well

Fit is the average pairing score against haddock, egg, bread, lemon, shrimp. 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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