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Cod Fish Fritters No 2

A fried batter of eggs, milk, and salt cod fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and fish are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,432 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Cod Fish Fritters No 2

Ingredients

Directions

Make the batter

  1. Beat the eggs into the milk.

  2. Add the salt cod fish and mix well.

Cook

  1. Cook the mixture like griddle cakes in a hot greased pan.

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 + fishtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + fishtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and set firm when cooked, giving the fritters structure.
Milk
Loosens the eggs into a pourable batter that cooks to a tender interior.
Salt cod fish
Provides the main flavour and savoury body of the fritters.

The step that matters

Cook in a hot greased pan. If the pan is not hot enough, the fritters absorb grease and cook unevenly, and they may stick or fall apart. A hot, lightly greased surface sets the outside quickly so the batter holds its shape and browns evenly.

“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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