Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
To Ery Haddocks
Ingredients
Directions
Clean and dry the haddock thoroughly.
Cut off the heads and tails, and remove the backbones.
Cut each fish into three pieces.
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 haddock.
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 + saucetop 1% of all pairsSmell alikestrongCooked together200 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Haddock + eggtop 28% of all pairsSmell alikelowCooked together492 recipes
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Egg + saucetop 39% of all pairsSmell alikelowCooked together10,895 recipes
Egg and sauce barely smell alike, yet cooks put them together in 10,895 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
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