Skip to main content
Main

Baked Fish

A haddock or cod fillet coated in beaten egg and gluten crumbs, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Haddock and egg work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 492 recipes. The science ↓

Baked Fish

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the fish

  1. Truss the fish into shape.

  2. Brush the fish with the beaten egg.

  3. Sprinkle pounded gluten crumbs over the fish.

  4. Place the fish on a baking tin with a little dripping.

Bake and serve

  1. Bake for 15 to 30 minutes, basting well, depending on the size.

  2. Serve with diabetic anchovy sauce.

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 + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

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

What each ingredient does

Haddock or cod
Flaky white fish that becomes opaque and tender as it cooks, forming the main body of the dish.
Beaten egg
Binds the crumbs to the fish and helps the coating brown in the oven.
Pounded gluten crumbs
Form a crisp, golden coating that protects the surface of the fish from drying.
Dripping (or oil)
Adds fat that carries heat to the fish, encourages browning and prevents sticking to the tin.

The step that matters

Basting well during baking. Fish proteins set and dry out quickly in the oven. Basting with the fat keeps the surface moist and carries heat across the fish, so the flesh cooks evenly without becoming dry.

“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.

You might also like

Boiled HaddockBoiled Haddock10 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes