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Haddock Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Haddock and pepper work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 696 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddock Fritters

Ingredients

Directions

  1. Remove skin and bones from the kippered haddock.

  2. Cut the fish into pieces about 1 inch long.

  3. Dip the pieces in thick frying batter.

  4. Fry in boiling lard or fat for about 15 minutes, ensuring the fat is not too hot.

  5. Drain on a cloth, dust with coarse sea salt and a little cayenne pepper, and serve very hot.

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. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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