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Fried Sweet Peppers

Fried sweet peppers seasoned with coarse sea salt and flour, served as an accompaniment to cold meat or boiled fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Sweet Peppers

Ingredients

Directions

Prepare

  1. Cut the sweet peppers open crosswise and remove the seeds.

  2. Slice the peppers and soak them in cold water for 15 minutes.

  3. Sprinkle with a little coarse sea salt and dust with flour.

Fry and serve

  1. Heat cooking oil in a pan and fry the peppers for 5 to 6 minutes until golden.

  2. Serve as an accompaniment to cold meat or boiled fish.

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 + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Sweet peppers
The main vegetable; its flesh softens and turns golden as it fries.
Flour
A light dusting that helps the surface brown and form a thin, crisp coating in the hot oil.
Cottolene (or cooking oil)
The frying fat that conducts heat, browns the surface and adds richness.

The step that matters

Frying in hot oil. The pan must be hot enough when the peppers go in. Hot oil sets the flour coating and browns the surface quickly; if the oil is too cool, the peppers absorb more fat and turn soft and greasy instead of golden.

“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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