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Haddock Fried

A fried haddock fillet coated in egg and breadcrumbs, served with fried parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Haddock Fried

Ingredients

Directions

Prepare the fish

  1. Wash and dry the haddock.

  2. Cut down the back and separate the flesh from the bone.

  3. Cut the flesh into nice fillets.

Coat and fry

  1. Brush the fillets with egg.

  2. Lightly cover the fillets with breadcrumbs.

  3. Fry in hot fat until golden-brown.

  4. Garnish with fried parsley.

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. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Haddock + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  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
Provides the flaky white flesh that is cut into fillets and cooks through during frying.
Egg
Acts as a binder that helps the breadcrumbs stick to the fillets.
Breadcrumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Fry in hot fat until golden-brown. Hot fat sets the breadcrumb coating quickly so it crisps rather than soaking up oil. Frying too gently makes the coating greasy and can leave the fish soggy.

Swap the parsley

How well each one fits the dish's main ingredients (haddock, egg):

  1. Capersfits better
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Dillfits about as well

Fit is the average pairing score against haddock, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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