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Bloater Fritters

Fried fish fritters made from split bloater fish, grated cheese, and batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and pepper are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 7,861 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bloater Fritters

Ingredients

Directions

Prepare the fish

  1. Split the bloaters and remove the heads, skin, and bones.

  2. Cut each half into three or four pieces, depending on size.

Make and fry the fritters

  1. Prepare the batter as directed and stir in the grated cheese.

  2. Dip the fish pieces in the batter, coating them well.

  3. Fry in hot fat until nicely browned.

  4. Drain well and sprinkle with Krona pepper.

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. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

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

What each ingredient does

Bloaters
Provide the main fish flesh that is coated and fried.
Frying batter
Forms a crisp coating that browns and seals in moisture during frying.
Grated cheese
Adds savoury flavour and some browning to the batter.

The step that matters

Fry in hot fat until nicely browned. If the fat is not hot enough, the batter absorbs fat and turns greasy instead of forming a crisp, browned crust. Moisture in the fish also needs the heat to set the coating quickly.

“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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