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Salmon Fried in Slices

Thin slices of salmon are seasoned, coated, and fried until golden, served with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Salmon Fried in Slices

Ingredients

Directions

Prepare

  1. Clean and dry the salmon slices well.

  2. Season the slices with salt.

Coat and fry

  1. Coat the slices in flour, then dip in beaten egg, and finally cover with bread crumbs.

  2. Heat the frying fat and plunge the coated slices into it.

  3. Fry for about 10 minutes until they are a nice color.

Drain and serve

  1. Drain the slices and sprinkle with salt.

  2. Serve on a folded napkin with lemon halves.

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).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Salmon + breadtop 19% of all pairs
    Smell alikelow
    Cooked together941 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

What each ingredient does

Salmon
Forms the main body of the dish, cooking to a firm, flaky texture inside the coating.
Egg
Binds the flour and bread crumbs to the salmon so the coating adheres during frying.
Bread crumbs
Forms a crisp, golden outer crust when fried.
Flour
Gives the egg a dry surface to cling to, helping the crumb coating stay in place.

The step that matters

Drying the salmon before coating. Surface moisture keeps the flour and egg from sticking evenly and turns the frying fat unruly, so the crumb coating can separate or fail to crisp. Patting the slices fully dry helps the coating adhere and brown.

Swap the lemon

How well each one fits the dish's main ingredients (salmon, flour, egg, bread):

  1. Raisinfits better
  2. Avocadofits better
  3. Pumpkinfits about as well
  4. Lemonthe original

Fit is the average pairing score against salmon, flour, 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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