Skip to main content
Main

Smelts, to Fry

Fried smelts coated in flour, egg, and breadcrumbs, served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Smelts, to Fry

Ingredients

Directions

Prepare

  1. Ensure smelts are very fresh and clean them lightly without washing too much.

  2. Dry the smelts with a cloth.

  3. Lightly flour the smelts.

  4. Dip each smelt in the beaten egg.

  5. Cover the smelts with fine breadcrumbs.

Fry and serve

  1. Fry the smelts in hot fat or oil until they are a nice pale brown, about 5 minutes.

  2. Drain the smelts on a piece of paper and serve with plain melted butter.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Smelt + buttertop 26% of all pairs
    Smell alikelow
    Cooked together198 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Smelts
The main fish, whose delicate flesh cooks quickly in hot fat.
Flour
Dry coating that helps the egg adhere and gives a light surface for browning.
Egg
Binds the breadcrumbs to the fish so the coating stays on during frying.
Breadcrumbs
Form a crisp, golden coating that protects the fish while it fries.

The step that matters

Fry the smelts in hot fat or oil. If the fat is not hot enough, the coating absorbs oil and turns greasy before it crisps. Frying in hot fat seals the coating quickly, so the fish stays moist and the crust browns evenly.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes