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Sardine Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Sardine Fritters

Ingredients

Directions

  1. Prepare the batter an hour or two before using it.

  2. Drain the oil from the sardines and remove the skins.

  3. Take a piece of sardine and dip it into 2 teaspoons of batter.

  4. Drop the battered sardine into boiling lard.

  5. Each fritter should contain half a sardine.

  6. Drain the fritters on kitchen paper before serving.

  7. Serve immediately without covering the dish.

  8. Garnish with fried parsley in the center if desired.

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 + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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