Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,037 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Friture De LA Moselle
Ingredients
Directions
Prepare
Descale the fish by holding the main fin and scraping with a short, not too sharp knife in the direction of the head.
With a very sharp knife, slit the length of the belly of the fish and remove the entrails.
Dip the fish in salt and pepper, pour lemon juice over them, and ensure they are thoroughly coated.
Put 150 grams of flour in a bowl and dip each fish into it until covered.
Fry
In farmhouse cooking, dip the fish in beaten egg and drain.
In a deep fryer, mix oil (3/4) and pork fat (1/4) and heat to 180°C.
Cook the fish in portion quantities until golden brown.
Serve
Serve on a preheated plate and garnish with lemon slices.
Provide guests with a bowl of fresh lemon water to wash their hands (not to drink). Use Riesling for that purpose.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Lemon + parsleytop 1% of all pairsAroma overlapstrongMentioned together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Fish + porktop 12% of all pairsAroma overlapmoderateMentioned together668 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Parsley + flourtop 12% of all pairsAroma overlapmoderateMentioned together16,675 recipes
Shared aroma: isobutyraldehyde (malty, green).
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White pepper + parsleytop 14% of all pairsAroma overlaplowMentioned together1,451 recipes
Shared aroma: myrcene (balsamic, herbaceous).
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Fish + lemontop 15% of all pairsAroma overlaplowMentioned together1,889 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
- Fish
- The main ingredient; its flesh cooks through in the hot fat while the outside crisps.
- Flour
- Forms a dry coating that crisps and browns in the hot fat.
- Eggs
- Bind the flour coating to the fish so it stays on during frying.
- Lemons
- Add acidity that brightens the flavour of the fried fish.
- Oil
- Conducts heat evenly, cooking the coating to a golden, crisp finish.
- Pork fat
- Adds savoury flavour and helps the coating brown in the frying fat.
The step that matters
Frying temperature. The oil is held at 180°C. Cooler oil lets the coated fish soak up grease and turn soggy, while hotter oil browns the coating before the fish cooks through. Cook in portion quantities so the oil stays hot.
Flavor stand-ins for the white pepper
How well each one fits the dish's main ingredients (fish, lemon, egg, parsley, pork, flour):
- Marjorambetter flavor fit
- Capersbetter flavor fit
- Thymebetter flavor fit
- White pepperthe original
Fit is the average pairing score against fish, lemon, egg, parsley, pork, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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