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Fried Fish

Fried fish coated in eggs and breadcrumbs, served with tartar sauce, lemon, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Fried Fish

Why it works: Lemon and parsley 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 ↓

Fried Fish

Ingredients

Directions

Prepare the fish

  1. Clean, wash, and wipe the fish.

  2. Sprinkle the fish with coarse sea salt.

Bread the fish

  1. Dip the fish in beaten eggs.

  2. Coat the fish with bread crumbs.

Fry and serve

  1. Fry the fish in boiling oil until golden brown.

  2. Garnish the fish with lemon and parsley.

  3. Serve the fish with sauce Tartare.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  4. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

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

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

Eggs
Bind the bread crumbs to the fish so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot oil.
Oil for frying
Cooks the coating quickly and browns it while keeping the fish moist inside.

The step that matters

Frying in boiling oil until golden brown. If the oil is not hot enough, the coating absorbs oil and turns greasy instead of crisp. Too hot and the outside browns before the fish cooks through. Keeping the oil at a steady frying temperature gives an even golden crust and a cooked interior.

“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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