Why it works: Haddock and egg work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 492 recipes. The science ↓
To Fry Haddocks
Ingredients
Directions
Prepare the fish
Cut off the heads and tails of the haddocks.
Remove the backbones and cut each fish into three pieces.
Coat and fry
Coat the fish pieces in egg, then in breadcrumbs.
Heat lard in a pan until boiling.
Fry the fish pieces until golden brown.
Serve
Drain and serve with sauces similar to those used for boiled haddocks.
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.
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Haddock + eggtop 28% of all pairsSmell alikelowCooked together492 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Haddocks
- Form the main body of the dish, cooked through by frying.
- Eggs
- Bind the breadcrumbs to the fish so the coating holds during frying.
- Breadcrumbs
- Form a crisp, golden coating that browns in the hot fat.
- Lard
- Conducts heat to fry the coating to golden brown and crisp.
The step that matters
Frying the coated fish in hot lard. The lard must be hot enough to brown the breadcrumb coating quickly. If it is too cool, the coating absorbs fat and turns greasy before the fish is cooked through.
“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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