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Codfish Fritters

Codfish fritters made by boiling codfish and potatoes, mashing, adding eggs, and frying until golden.

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.

  3. Add the well-beaten eggs and mix.

Cook

  1. 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 main savory flavor and the bulk of the fritter.
Potatoes
Add starch and body so the mashed mixture holds together and stays moist.
Eggs
Bind the mixture and help it set as it cooks.

The step that matters

Frying on the griddle. The mixture is soft and wet, so it needs enough heat to set and brown on the outside before it breaks or sticks. Browning adds flavor through the Maillard reaction.

“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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