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Codfish Fritters

A batter of codfish, milk, eggs, baking powder, and flour is fried into golden fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Codfish Fritters

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 ↓

Codfish Fritters

Ingredients

Directions

Make the batter

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

  2. Add flour gradually until the mixture is thicker than pancake batter.

  3. Fold in the drained codfish.

Fry and serve

  1. Heat oil or lard in a pan over medium‑high heat.

  2. Drop spoonfuls of the batter into the hot oil and fry 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.

Photo for illustrative purposes only · Contact us to use it

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

Eggs
Bind the batter and help it set firm when fried.
Baking powder
Releases gas to lighten the batter so the fritters rise and puff.
Flour
Thickens the batter so it holds its shape in the hot oil.
Codfish
Provides the main flavour and texture, folded through the batter.
Milk
Adds moisture and helps the batter spread and brown evenly.

The step that matters

Heat the oil before dropping in the batter. If the oil is not hot enough, the batter soaks up oil and becomes greasy instead of crisping. Hot oil sets the outside quickly, so the fritters brown and stay light inside.

“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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