Skip to main content
Main

To Cook Smelts

Fried smelt fish served with tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Smelt and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 103 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Cook Smelts

Ingredients

Directions

Prepare

  1. Clean, wash, and dry the smelts.

  2. Season with coarse sea salt and black pepper.

  3. Dip the smelts in fine granulated cornmeal or flour.

  4. Fasten the smelts together with a toothpick to form a ring.

  5. Fry the smelts without fastening.

Fry and serve

  1. Place the smelts in a frying basket.

  2. Dip the smelts in smoking hot fat.

  3. Cook the smelts for 1 minute.

  4. Alternatively, fry half a dozen slices of salt pork in a frying pan.

  5. Cook the smelts in the pork fat.

  6. Cook the smelts until browned.

  7. Serve with tartare sauce.

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. Smelt + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together103 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Smelt + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together164 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. 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

Smelts
Main fish that cooks quickly, turning tender inside while the coating crisps outside.
Fine granulated cornmeal or flour
Coating that forms a dry layer which browns and crisps in the hot fat.
Smoking hot fat
Cooks the coating quickly so it crisps before the delicate fish overcooks.

The step that matters

Dip the smelts in smoking hot fat. The fat must be very hot before the fish goes in. Hot fat sets the coating quickly and crisps it, while fat that is too cool soaks in and makes the coating greasy and soggy.

“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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes