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Fried Halibut Neck

Fried halibut neck is a dish of halibut neck pieces breaded and fried in lard, served with lemon or parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Halibut Neck

Ingredients

Directions

Prepare

  1. Wash the halibut neck in well-salted cold water and cut it into 3‑inch square pieces.

Fry and serve

  1. Bread the pieces and fry them in hot lard until golden brown.

  2. Garnish with lemon or parsley, or serve with maître d'hôtel butter.

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

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

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

What each ingredient does

Halibut neck
The main protein; its firm flesh holds its shape through breading and frying.
Egg
Acts as a binder that helps the bread crumbs stick to the fish.
Bread crumbs
Form a crisp, golden coating that contrasts with the tender fish.
Lard
Frying fat that conducts heat evenly and promotes browning and a crisp crust.

The step that matters

Fry in hot lard until golden brown. If the lard is not hot enough, the breaded pieces absorb fat and turn greasy. If it is too hot, the crumbs brown before the fish cooks through. Steady, moderate-hot frying gives a crisp crust and a moist 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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