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Fbied Cod and Haddock

Fried cod or haddock fillets coated in egg and crumbs, served with drawn butter.

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 ↓

Fbied Cod and Haddock

Ingredients

Directions

Prepare

  1. Cut the fish into pieces about the size of each portion.

  2. Wash the fish in saltwater and dry it.

  3. Beat the egg in a bowl.

  4. Place the bread or cracker crumbs on a separate plate.

Coat and fry

  1. Dip the fish in the egg, then coat it with the crumbs.

  2. Heat the lard or cooking fat in a pan until it is about 2 inches deep and hot.

  3. Fry the fish until it is a light brown color.

Serve

  1. 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 fillets
The main protein, which turns flaky and tender when fried.
Egg
Binds the crumbs to the fish so the coating stays on during frying.
Bread or cracker crumbs
Forms a crisp, golden coating that browns in the hot fat.
Lard or cooking fat
Conducts heat to cook the fish and gives the coating its browning and crispness.

The step that matters

Frying the fish until light brown. The fat must be hot enough to crisp the crumb coating quickly. If it is too cool, the coating absorbs fat and turns greasy and soggy before the fish is cooked 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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