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Haddock, Filleted and Fried

A filleted haddock coated in flour, egg, and breadcrumbs, then fried and served with lemon slices and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Haddock, Filleted and Fried

Ingredients

Directions

Prepare the fish

  1. Wash and dry the filleted haddock.

Coat the fish

  1. Dip the fish into a mixture of flour, pepper, and salt.

  2. Coat it in the beaten egg.

  3. Toss in breadcrumbs until fully covered.

Fry and serve

  1. Fry in boiling fat until golden brown.

  2. Serve with thin slices of lemon and garnish with parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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 to a flaky, tender texture.
Flour
Dry coating that helps the egg adhere and gives the crumbs a firm base.
Egg
Liquid binder that holds the breadcrumbs to the fish during frying.
Breadcrumbs
Form a crisp, golden crust when fried in hot fat.

The step that matters

Fry in boiling fat until golden brown. The fat must be hot enough to crisp the crumb quickly; if it is too cool, the coating absorbs oil and turns greasy while the fish overcooks.

“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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