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Spitchcocked Eels

A dish of eels spitchcocked with parsley, sage, mace, pepper, sea salt, butter, lemon juice, eggs, bread crumbs, fried in boiling fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon 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 ↓

Spitchcocked Eels

Ingredients

Directions

Prepare

  1. Clean and cut the eels into 3 to 4-inch pieces.

  2. Mix parsley, sage, mace, pepper, and salt in a bowl.

  3. Coat the eel pieces with warmed butter and lemon juice for 2-3 minutes.

  4. Sprinkle the seasoning over the eel pieces.

Coat and fry

  1. Dip each piece in beaten eggs, then coat with bread crumbs.

  2. Fry in boiling fat until golden brown, about 30 minutes.

Serve

  1. Serve on a dish with sauce piquant in the center or with melted butter and lemon juice.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

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

  3. Sage + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eels
Form the main body of the dish, cooked through by frying.
Eggs
Bind the bread crumbs to the eel pieces so the coating adheres during frying.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Butter
Adds richness and moisture to the eel pieces before coating.
Lemon juice
Adds acidity that brightens the rich eel and butter.

The step that matters

Fry in boiling fat until golden brown. The fat must be hot enough to crisp the egg and crumb coating quickly. If it is too cool, the coating absorbs fat and turns greasy and soggy before the eel is cooked through.

Swap the mace

How well each one fits the dish's main ingredients (parsley, sage, pepper, butter, lemon, egg, bread):

  1. Marjoramfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against parsley, sage, pepper, butter, lemon, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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