Skip to main content
Main

Baked Haddock

A haddock fillet baked with egg, breadcrumbs, and dripping, served with optional melted butter or anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Baked Haddock

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash the haddock.

  2. Truss it into the shape of the letter S.

  3. Brush the fish with beaten egg.

  4. Sprinkle browned breadcrumbs over the fish.

Bake and serve

  1. Place on a baking tin with dripping.

  2. Bake at 400°F (200°C) for 20 to 30 minutes, depending on size.

  3. Baste the fish during baking.

  4. Remove the string and serve with melted butter or anchovy sauce if desired.

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 + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. 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
Forms the main body of the dish and cooks to flaky, moist flesh in the oven.
Egg
Beaten egg brushed on the fish helps the breadcrumbs adhere and encourages a golden surface.
Browned breadcrumbs
Form a crisp, golden crust over the fish and add texture.
Dripping
Fat in the baking tin that adds richness and helps the underside brown.

The step that matters

Baste the fish during baking. Spooning the hot fat over the fish keeps the surface moist while the crumbs brown, so the flesh does not dry out before it is cooked through.

“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