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Codfish Balls

Codfish balls are mashed fish and potato mixture formed into balls and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 fish and potatoes

  1. Boil the fish and potatoes in a kettle covered with boiling water for 25 minutes.

  2. Drain and mash the fish and potatoes until very light.

Make the mixture

  1. Mix in the butter, salt, and pepper.

  2. Once slightly cooled, add the beaten egg and mix well.

Fry and serve

  1. Fry spoonfuls of the mixture in hot lard for 1 minute 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. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

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

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

  4. Fish + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together134 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fish
Provides the main savory flavour and body of the fish balls.
Potatoes
Add starch and bulk, giving the mixture a light, soft texture when mashed.
Egg
Binds the mixture together so the balls hold their shape while frying.
Butter
Adds richness and moisture to the mashed mixture.

The step that matters

Mash until very light, then cool before adding the egg. Thorough mashing makes the mixture airy and smooth. Adding the beaten egg to a hot mixture can partly cook it and cause uneven binding, so letting it cool slightly helps it blend evenly.

Swap the potato

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

  1. Capsicumfits about as well
  2. Asparagusfits about as well
  3. Potatothe original
  4. Chivefits about as well

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