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Fish Fritters

A batter of salt cod, milk, eggs, and flour is fried into fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fish Fritters

Ingredients

Directions

Prepare the fish

  1. Finely shred the salt codfish and place it in a saucepan with plenty of cold water.

  2. Bring the water to a boil, then turn it off and add more cold water.

  3. Let the fish boil slowly for about 15 minutes, then strain off the water and let the fish cool.

Make the batter

  1. In a bowl, mix the milk, eggs, salt, and baking powder.

  2. Add enough flour to create a batter thicker than pancake batter.

Fry

  1. Stir in the cooled fish and fry the mixture like fritters.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Salt codfish
Provides the main flavour and the flaky fish texture of the fritters.
Eggs
Bind the mixture and help the fritters hold together when fried.
Flour
Thickens the milk and eggs into a batter that holds its shape.
Baking powder
Releases gas in the batter so the fritters rise and become light.
Milk
Adds moisture and softness to the batter.

The step that matters

Cool and drain the fish before adding it to the batter. Any water left in the fish thins the batter, making it loose and greasy. Well-drained, cooled fish keeps the batter thick enough to hold its shape in hot fat.

“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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