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Shell-fish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and potato are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Shell-fish

Ingredients

Directions

  1. Prepare cracker dust by crushing crackers with a rolling pin.

  2. Mix cracker dust with salt.

  3. Roll each oyster in the cracker dust and place on a platter.

  4. Let oysters sit for 15 minutes.

  5. Dip each oyster in the beaten egg, then roll again in cracker dust.

  6. Let them sit for 30 to 45 minutes.

  7. Heat clarified fat in a frying pan until blue smoke rises.

  8. Drop in a peeled potato or piece of hard bread to maintain temperature.

  9. Carefully add oysters to the hot fat and fry until light brown, about 3 minutes.

  10. Remove oysters to a colander or brown paper to drain excess grease.

  11. Serve immediately on a hot platter.

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 + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

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