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Sturgeon Cutlet

A fried cutlet of sturgeon coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 yolks of the eggs, moisten the fish pieces, and dip them into the beaten egg.

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

Fry

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

  2. Carefully lay the fish pieces in the hot lard and cover with a lid.

  3. Turn the fish over as they brown and remove the lid when they are 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. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

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

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

  5. Sturgeon + peppertop 28% of all pairs
    Smell alikelow
    Cooked together199 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
Forms the main body of the cutlet and cooks through to a flaky texture.
Eggs
Egg yolk coats the fish so the bread crumbs adhere and form a crust.
Stale bread crumbs
Form a crisp, golden-browned coating during frying.
Melted lard
Conducts heat for frying and adds fat that browns the coating.

The step that matters

Heat the lard until boiling hot but not burnt. Oil that is too cool lets the crumb coating soak up fat and turn greasy, while overheated fat darkens and tastes bitter 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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