Fried Finnan Haddies
Ingredients
Directions
Prepare and fry
Rub Kohut oil on both sides of the fish.
Heat plenty of butter in a frying pan.
Place the fish in the pan and shake it over a clear fire. Cook for three minutes.
Finish
Rub a little butter over the fish before serving.
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
What each ingredient does
- Finnan haddies
- The main fish, which is cooked through in the pan and forms the dish.
- Butter
- Carries heat into the fish and adds richness and browning as it fries.
- Ko-nut oil
- Lightly coats the fish so it can take the heat evenly without drying out.
The step that matters
Shake the fish over a clear fire. Butter browns and can scorch quickly over high heat. Keeping the fire clear and the fish moving helps it cook evenly and brown without burning the milk solids in the butter.
“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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