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Fried Smelts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Smelt and flour work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 164 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fried Smelts

Ingredients

Directions

  1. Clean the smelts and remove the heads.

  2. Rinse them under cold water and pat dry.

  3. Season the flour with salt and pepper.

  4. Dredge the smelts in the seasoned flour.

  5. Heat oil in a frying pan over medium heat.

  6. Fry the smelts until golden brown on both sides.

  7. Remove and drain on paper towels 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. Smelt + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together164 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Smelt + peppertop 33% of all pairs
    Smell alikelow
    Cooked together175 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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