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
Boil the roe for 15 minutes, then drain and cut it into slices.
When cold, brush the slices with egg, roll in breadcrumbs, and fry until nicely browned in hot fat.
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 a rich, savoury flavour.
- Egg
- Acts as a sticky binder so the breadcrumbs adhere to the roe slices.
- Breadcrumbs
- Form a crisp coating that browns during frying and contrasts with the soft roe.
The step that matters
Let the roe cool before coating. Warm roe is soft and will not hold the egg and breadcrumb coating well. Cooling firms the surface so the crumbs stay attached and fry into an even, crisp crust.
“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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