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Dried Haddocks

Haddock fish that is cleaned, salted, hung to dry, then egg-and-crumbed and browned before the fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Dried Haddocks

Ingredients

Directions

Prepare the fish

  1. Remove the gills, eyes, and entrails from the haddocks.

  2. Clean the blood from the backbone.

  3. Wipe the haddocks dry.

  4. Sprinkle salt inside the bodies and eyes.

  5. Lay the haddocks on a board overnight.

  6. Hang the haddocks in a dry place for 3 to 4 days until ready to eat.

  7. Skin the haddocks.

Coat and cook

  1. Rub the haddocks with the egg.

  2. Sprinkle bread crumbs over the haddocks.

  3. Place the haddocks before the fire.

  4. Baste the haddocks with butter until browned.

  5. Serve with egg 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  5. Haddock + breadtop 24% of all pairs
    Smell alikelow
    Cooked together220 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddocks
The main fish, salted and dried so its flesh firms and keeps its shape during cooking.
Coarse sea salt
Draws out moisture from the fish, firming the flesh and helping it dry and keep.
Egg
Acts as a binder so the bread crumbs adhere to the fish surface.
Bread crumbs
Form a crust on the fish that browns and adds a crisp texture when cooked.
Butter
Adds fat and richness, and helps the coating brown during basting.

The step that matters

Hang the haddocks in a dry place for 3 to 4 days. Drying relies on moisture leaving the fish slowly in cool, dry air. Too much humidity can lead to spoilage rather than drying, so the place must stay dry and well ventilated.

“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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