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To Fry Smelts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

To Fry Smelts

Ingredients

Directions

  1. Rub both sides of the smelts with coarse sea salt and let them sit for 2 hours to firm up.

  2. Dip the smelts in beaten egg, then coat them with bread crumbs.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Smelt + breadtop 22% of all pairs
    Smell alikelow
    Cooked together150 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Smelt + eggtop 38% of all pairs
    Smell alikelow
    Cooked together174 recipes

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

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