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Fresh Salmon Fried

Fresh salmon slices are dredged, coated, and fried until light brown, then seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fresh Salmon Fried

Ingredients

Directions

Prepare

  1. Cut the salmon into slices ¾ inch thick.

  2. Dredge the slices in flour or dip them in beaten egg and coat with breadcrumbs.

Fry and season

  1. Fry the salmon in hot oil until light brown.

  2. Season with coarse sea salt and black pepper to taste.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Salmon + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Salmon
Forms the main protein that cooks through and flakes when fried.
Flour
Dries the surface so the coating adheres and browns evenly.
Egg
Acts as a glue that holds the breadcrumb coating to the fish.
Breadcrumbs
Form a crisp, golden crust during frying.

The step that matters

Frying in hot oil. If the oil is not hot enough, the coating absorbs oil and turns greasy instead of crisp. If it is too hot, the outside browns before the fish cooks through. Steady heat gives a crisp crust and a moist interior.

“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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