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Haddock Fritters

Fried haddock fritters mixed with butter, bread crumbs, curry powder, and spices, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddock Fritters

Ingredients

Directions

Prepare the mixture

  1. Remove the skin and bones from the haddock and place the fish in a bowl.

  2. Add butter, bread crumbs, curry powder, pepper, salt, nutmeg, and lemon rind to the fish.

  3. Moisten the mixture with the beaten egg and a little plain white sauce.

  4. Mix everything together and shape into neat pieces.

Coat and fry

  1. Dip each piece in beaten egg, then roll in bread crumbs and grated cheese.

  2. Heat oil in a frying basket and fry the fritters until golden brown.

Serve

  1. Serve garnished with fried parsley.

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. Haddock + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together200 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Haddock
Forms the main body of the fritters and provides their flavour.
Egg
Binds the mixture together and helps the coating set during frying.
Bread crumbs
Absorb moisture and give the fritters a crisp, golden coating.
Butter
Adds richness and helps the fritters brown well.
Plain white sauce
Adds moisture so the mixture holds together without drying out.
Grated cheese
Adds savoury flavour and helps the outer coating brown.

The step that matters

Fry until golden brown. The coated pieces need enough hot oil to crisp the outside before the inside overheats or the coating absorbs excess oil. Cooking until golden brown shows the coating has set and browned properly.

“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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