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 ↓
To Fry Haddocks
Ingredients
Directions
Prepare the fish
Cut off the heads and tails of the haddock.
Remove the backbones and cut each fish into three pieces.
Dip the fish pieces in the beaten eggs, then coat with breadcrumbs.
Fry and serve
Heat lard in a pan until boiling.
Fry the fish pieces until golden brown.
Drain and dry the fried fish before serving.
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 + eggtop 28% of all pairsSmell alikelowCooked 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, cooking into flaky, moist flesh inside a crisp coating.
- Eggs
- Bind the breadcrumbs to the fish so the coating adheres during frying.
- Breadcrumbs
- Form a crisp, golden coating that browns when fried in fat.
- Lard
- Conducts heat for frying, browning the breadcrumb coating and crisping its surface.
The step that matters
Drain and dry the fried fish before serving. Excess oil and surface moisture soften the crisp coating as it cools, so draining on a rack or paper lets the crust stay crisp.
“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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