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Fish-fuluri

Fish Fuluri are fish cakes made with boiled fish, potatoes, almonds, and spices, fried and served with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fish-fuluri

Ingredients

Directions

Prepare the mixture

  1. Remove the bones from the boiled fish.

  2. Mix the fish with a third of its quantity of boiled and minced potatoes.

  3. Add coarse sea salt, powdered almonds, and black pepper to the mixture.

  4. Beat in butter and eggs thoroughly.

Shape and fry

  1. Form the mixture into cakes and roll them in bread crumbs.

  2. Fry the cakes in butter until golden brown.

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

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Eggs
Bind the mixture so the cakes hold their shape while frying.
Bread crumbs
Form a crisp, browned outer coating when the cakes are fried.
Butter
Adds richness and helps the outside brown during frying.
Boiled and minced potatoes
Add body and softness, making the fish mixture easier to shape.
Powdered almonds
Add fat and a nutty flavour that thickens the mixture slightly.

The step that matters

Frying the cakes in butter until golden brown. Butter browns quickly and can burn before the cakes are heated through. Medium heat lets the coating colour evenly while the centre warms, and the cakes must be firm enough to keep their shape.

Swap the almond

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

  1. Peasfits better
  2. Beansfits about as well
  3. Walnutfits about as well
  4. Almondthe original

Fit is the average pairing score against fish, potato, pepper, butter, egg, bread, lemon. 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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