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Fried Cod and Haddock

Fried Cod and Haddock is a dish of fish pieces coated in egg and breadcrumbs, fried in fat or lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Cod and Haddock

Ingredients

Directions

Prepare

  1. Wash the fish in saltwater and dry it.

  2. Dip each piece of fish in the beaten egg, then coat with bread or cracker crumbs.

Fry and serve

  1. Heat the fat or lard in a pan until hot, about 2 inches deep.

  2. Fry the fish until golden brown.

  3. Serve with drawn butter.

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

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

  2. Haddock + breadtop 24% of all pairs
    Smell alikelow
    Cooked together220 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

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

What each ingredient does

Cod or haddock
Provides the flaky white fish that is cooked through in the hot fat.
Egg
Binds the crumbs to the fish so the coating stays on during frying.
Bread or cracker crumbs
Form a crisp, golden coating that browns in the hot fat.
Fat or lard
Conducts heat to cook the fish and browns the coating.

The step that matters

Frying the fish until golden brown. The fat must be hot enough before the fish goes in. If it is too cool, the coating absorbs fat and turns greasy instead of crisp. Overcrowding or too-low heat also drops the fat temperature and slows browning.

“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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