Why it works: Roe and egg work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 243 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Cod’s Roe, Fried
Ingredients
Directions
Prepare the roe
Boil the cod's roe for 15 minutes, then drain and let it cool.
Cut the cooled roe into slices.
Brush each slice with egg, then roll in breadcrumbs.
Fry and serve
Fry the breaded slices in hot fat until nicely browned.
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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Roe + eggtop 14% of all pairsSmell alikemoderateCooked together243 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
- Cod's roe
- Forms the main body of the dish and gives it its rich, mild flavour and soft interior.
- Egg
- Acts as a binder so the breadcrumbs stick evenly to each slice.
- Breadcrumbs
- Form a crisp coating that browns in the hot fat.
- Frying fat
- Conducts heat to crisp and brown the breaded coating.
The step that matters
Fry in hot fat. Fat that is hot enough sets and browns the breadcrumb coating quickly, so it crisps before it can soak up grease. Cooler fat makes the slices greasy and soft.
“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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