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Findhobn Haddocks

Haddock fish that is salted and hung to dry, then either broiled or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Findhobn Haddocks

Ingredients

Directions

Prepare the fish

  1. Clean the haddock.

  2. Soak the haddock in coarse sea salt for 2 hours.

  3. Drain the water.

  4. Hang the fish in a dry place for 1-2 days.

Cook the fish

  1. To prepare for broiling, split the fish if desired.

  2. Broil the fish until cooked.

  3. For frying, split the fish and bone it.

  4. Cut the fish into pieces.

  5. Dip the pieces in beaten eggs.

  6. Coat the pieces with breadcrumbs.

  7. Fry the pieces in lard 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. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

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; salting and hanging change its texture and flavour.
Eggs
Bind the breadcrumbs to the fish so the coating holds during frying.
Breadcrumbs
Form a crisp outer coating that browns when fried.
Lard
Conducts heat for frying and helps the coating turn golden and crisp.

The step that matters

Frying the coated pieces in lard. The lard must be hot enough when the pieces go in. Cold fat lets the breadcrumb coating soak up grease and turn soggy instead of crisp and golden brown.

“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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