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Small Turbot Fried

A small turbot is coated in egg and breadcrumbs, fried in lard, and served with lobster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turbot and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 248 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Small Turbot Fried

Ingredients

Directions

Prepare

  1. Crimp the turbot as directed in the previous recipe.

  2. Coat the turbot with egg and bread crumbs, omitting butter.

Fry

  1. Heat fresh lard in a large frying pan until very hot.

  2. Place the turbot in the pan with the crumbed side down.

  3. Once the first side is colored, carefully turn it using two large slices.

  4. When cooked, remove the turbot and place it on a sheet of paper.

Serve

  1. Sprinkle with coarse sea salt and serve with lobster 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. Turbot + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together248 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Turbot + lobstertop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

  3. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + lobstertop 20% of all pairs
    Smell alikelow
    Cooked together736 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Turbot
Is the main fish, cooked whole-ish so its flesh turns firm and flaky when fried.
Egg
Acts as a binder so the bread crumbs stick to the fish during frying.
Bread crumbs
Form a crisp, golden coating that browns and protects the delicate fish.
Lard
Conducts heat for frying and adds richness and browning to the crumb coating.

The step that matters

Heating the lard until very hot before adding the fish. Hot fat seals the crumb coating quickly, so it browns and crisps instead of soaking up oil and turning greasy or falling off the fish.

“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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