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Fried Fish

Ensure the fat is fresh and at the right temperature to avoid unsafe consumption.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Fish

Why it works: Fish and flour are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,532 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Fried Fish

Ingredients

Directions

  1. Rewash the fish to ensure it is clean.

  2. Wrap the fish in a clean, dry cloth to remove moisture.

  3. Dredge the fish thickly with flour, fine oatmeal, or fine breadcrumbs.

  4. Prepare a frying pan with fresh fat, ensuring it is clean.

  5. Heat the fat until it smokes before adding the fish.

  6. Fry the fish until it is crisp and golden brown, ensuring not to crowd the pan.

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.

Photo for illustrative purposes only · Contact us to use it

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 + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

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