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Fried Soles

A simple fried fish dish using soles seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fried Soles

Ingredients

Directions

Prepare

  1. Clean and scale the soles.

  2. Season with salt and pepper.

Cook and serve

  1. Heat butter or oil in a pan over medium heat.

  2. Fry the soles until golden brown on both sides.

  3. Serve hot.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Soles
The main protein; firm white flesh that becomes flaky when fried.
Butter or oil
Conducts heat to the fish and helps the surface brown evenly.

The step that matters

Fry the soles until golden brown on both sides. Fish is delicate and sticks or breaks if turned too early. Frying in properly heated fat gives a crisp, browned surface, so the fish should be turned only once the underside has set and released easily.

“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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