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Sturgeon Cutlet

A fried sturgeon cutlet coated in egg and stale bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Sturgeon Cutlet

Ingredients

Directions

Prepare

  1. Remove all the fat from the sturgeon and cut it into steak pieces.

  2. Beat the eggs until well mixed and dip the fish pieces into the egg.

  3. Roll the egg-coated fish in stale bread crumbs and season with coarse sea salt.

Fry

  1. Heat melted lard in a vessel until boiling hot but not burnt.

  2. Fry the fish pieces in the hot lard, covering with a lid.

  3. Turn the fish over as they brown and remove the lid when nearly done.

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. Sturgeon + breadtop 17% of all pairs
    Smell alikelow
    Cooked together94 recipes

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

  3. Sturgeon + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

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

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

What each ingredient does

Sturgeon fillets
Forms the main body of the cutlet and cooks through to a flaky texture.
Eggs
Bind the bread crumbs to the fish so the coating adheres during frying.
Stale bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Melted lard
Conducts heat to fry the fish and gives the coating its browning and rich flavour.

The step that matters

Frying the fish in hot lard. If the lard is not hot enough, the coating absorbs fat and turns greasy instead of crisp. If it is burnt, the coating darkens and tastes bitter. Keeping the fat just at boiling heat gives a crisp, evenly browned crust.

“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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