Why it works: Haddock and parsley work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 456 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Croutes De Haddock a L'indienne — Crusts of Haddock
Ingredients
Directions
Prepare
Prepare haddock fillets and season with curry powder.
Dip the seasoned haddock in frying batter.
Fry and serve
Heat lard in a pan and fry the battered haddock until golden.
Serve on a napkin with fried parsley.
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.
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Haddock + parsleytop 23% of all pairsSmell alikelowCooked together456 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Haddock fillets
- Provides the flaky white fish that the crisp batter coating surrounds.
- Frying batter
- Forms a crisp golden crust that seals in moisture while the fish cooks.
- Curry powder
- Adds spiced aroma and flavour to the fish and its coating.
- Lard for frying
- Conducts heat to crisp and brown the batter and adds richness.
The step that matters
Frying the battered haddock. The lard must be hot enough to set the batter quickly; if it is too cool, the coating absorbs excess fat and turns greasy, while the fish may overcook before the crust browns.
“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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