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Pan Fish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,889 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pan Fish

Ingredients

Directions

  1. Place the fish in a thick-bottomed frying pan with heads facing the same direction.

  2. Fill the spaces with smaller fish.

  3. Fry until the fish are brown and ready to turn.

  4. Cover with a dinner plate, drain off the fat, then invert the pan to leave the fish on the plate.

  5. Return the lard to the pan and heat it.

  6. Slip the fish back into the pan and fry the other side until brown.

  7. Drain again, turn onto a plate, and transfer to a warm platter.

  8. Garnish with slices of lemon before serving.

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. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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