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Codfish Fritters

A fried mixture of boiled codfish, mashed potatoes, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Codfish Fritters

Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Codfish Fritters

Ingredients

Directions

Prepare

  1. Boil the codfish and potatoes together until the potatoes are cooked.

  2. Mash the codfish and potatoes together and beat lightly.

Mix and fry

  1. Add the well-beaten eggs and mix gently.

  2. Fry the mixture on a griddle like pancakes 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.

Photo for illustrative purposes only · Contact us to use it

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 + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

What each ingredient does

Codfish
Provides the savory flavor and the main body of the fritter.
Potatoes
Add starch and bulk, giving the mixture a soft, mashable texture.
Eggs
Bind the mashed mixture together and help it set when fried.

The step that matters

Frying the mixture on the griddle. Frying over steady, moderate heat lets the outside brown and set before the inside cooks through. Too much heat browns the outside while leaving the centre wet or raw.

“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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