Why it works: Lemon and watercress match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 579 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Fried Oysters
Ingredients
Directions
Open the oysters and remove the gills.
Trim and drain the oysters.
Season the oysters with pepper.
Dredge the oysters in flour.
Dip the floured oysters in beaten egg.
Coat the oysters with breadcrumbs.
Fry the oysters in hot clarified butter or fat until golden.
Drain the fried oysters on a cloth.
Serve on a folded napkin, garnished with lemon rings and sprigs of watercress or parsley.
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.
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Lemon + watercresstop 3% of all pairsSmell alikestrongCooked together579 recipes
Shared aroma: coumarin (sweet, hay).
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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Flour + watercresstop 7% of all pairsSmell alikestrongCooked together340 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + watercresstop 10% of all pairsSmell alikemoderateCooked together983 recipes
Shared aroma: coumarin (sweet, hay).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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