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Small Turbot Fried

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Small Turbot Fried

Ingredients

Directions

Prepare

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

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

Fry

  1. Heat lard in a large frying pan or fish kettle until very hot.

  2. Place the turbot in the hot lard with the side that was laid upwards facing down.

  3. Once that side is colored, carefully turn the turbot 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Turbot + breadtop 23% of all pairs
    Smell alikelow
    Cooked together129 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Turbot + eggtop 32% of all pairs
    Smell alikelow
    Cooked together146 recipes

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

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

What each ingredient does

Turbot
Forms the main body of the dish, cooking through while its flesh stays moist inside the crust.
Egg
Binds the bread crumbs to the fish so the coating adheres during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Lard
Conducts heat for frying and browns the crumb coating while adding richness.

The step that matters

Placing the turbot in the hot lard. Fat must be very hot before the fish goes in, so the coating sets and browns quickly instead of absorbing oil and becoming greasy or sticking to the pan.

“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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