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Soft Cod Roe Fried

A fried cod roe dish boiled in vinegar water, then coated in beaten egg and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Soft Cod Roe Fried

Oven, in the book's wordsA quick oven

Ingredients

Directions

Poach the roe

  1. Boil water with vinegar, salt, and pepper.

  2. Add the roe and boil for 10 minutes.

  3. Remove the roe and drain it.

Coat and fry

  1. Dip the roe in the beaten egg.

  2. Fry in hot oil until golden brown.

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. Roe + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  3. Roe + vinegartop 25% of all pairs
    Smell alikelow
    Cooked together136 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Roe + peppertop 27% of all pairs
    Smell alikelow
    Cooked together360 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Vinegar + eggtop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Vinegar and egg barely smell alike, yet cooks put them together in 12,922 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

Cod roe
Forms the main body of the dish and firms up as it cooks in the simmering water.
Egg
Forms a coating that sets around the roe and helps it turn golden in the hot oil.

The step that matters

Frying in hot oil. The oil must be hot enough to set the egg coating quickly and brown it. If the oil is too cool, the coating soaks up grease and turns pale and heavy instead of 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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