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Broiled Sardines

A dish of sardines coated in beaten egg and rolled crackers, fried in butter and served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Sardines

Ingredients

Directions

Prepare

  1. Wipe the oil from the sardines.

Coat and cook

  1. Dip the sardines in beaten egg, then coat with rolled crackers.

  2. Fry in hot butter until golden brown.

Serve

  1. Serve on toast.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sardines
Provide the main protein and rich, oily flavour at the centre of the dish.
Egg
Binds the cracker coating to the sardines so it stays attached during frying.
Rolled crackers
Form a crisp, golden crust that browns during frying.
Butter
Conducts heat for frying and adds fat for browning and a rich flavour.

The step that matters

Frying in hot butter until golden brown. If the butter is not hot enough, the coated sardines absorb fat and turn greasy instead of crisping. Too much heat burns the crackers 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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