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Fbied Filleted Soles

Fried filleted soles served with fried parsley and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fbied Filleted Soles

Ingredients

Directions

Prepare the fish

  1. Skin and wash the soles.

  2. Carefully separate the flesh from the bones and cut into nice pieces.

  3. Roll each fillet into two pieces and bind with twine or skewer.

Coat and fry

  1. Brush the fillets with egg and cover with bread crumbs.

  2. Fry the fillets until golden brown.

Serve

  1. Garnish with fried parsley and lemon.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Bread + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together8,445 recipes

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

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Soles
Provide the delicate white flesh that is the main component of the dish.
Egg
Acts as a binder so the bread crumbs adhere to the fish fillets.
Bread crumbs
Form a crisp, golden coating that browns during frying.

The step that matters

Frying the fillets until golden brown. Fish flesh is delicate and can break apart or dry out if overcooked, while the coating needs enough heat to brown and crisp. Keep the oil hot and watch closely so the crumbs brown before the fish overcooks.

“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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