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
Clean and dry the haddocks thoroughly.
Cut off the heads and tails, and remove the backbones.
Cut each fish into three pieces.
Coat and fry
Dip the pieces in beaten eggs, then coat with breadcrumbs.
Fry in boiling lard until golden brown.
Drain and serve with sauces similar to those used for boiled haddocks.
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
- Haddocks
- The main fish, whose firm flesh holds its shape through frying.
- Eggs
- Bind the breadcrumb coating to the fish so it stays attached during frying.
- Breadcrumbs
- Form a crisp, golden coating that browns in the hot fat.
- Lard for frying
- Conducts heat around the coated fish, producing a crisp, browned exterior.
The step that matters
Frying in boiling lard until golden brown. If the fat is not hot enough, the coating absorbs oil and turns greasy and soggy rather than crisp. Fish that is not dry before coating also steams the crumbs off the surface, so the coating can separate.
“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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