Why it works: Haddock and flour work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 401 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Codlings, Small Haddocks, and Pollack
Ingredients
Directions
Scale and wash the fish to remove all slime.
Open the fish by the back close to the backbone and split down to the tail, leaving the belly intact.
Remove the intestines and thoroughly clean the backbone.
Flour the fish and dry them.
Fry the fish in plenty of dripping until they are a fine pale brown, turning carefully to avoid breaking them.
Drain off the fat and serve garnished.
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 + flourtop 17% of all pairsSmell alikemoderateCooked together401 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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