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Sauted Fish Steaks

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sauted Fish Steaks

Ingredients

Directions

  1. Remove bones from the fish if desired and skewer the slices into a circle, fastening with toothpicks or small skewers.

  2. Season the fish with coarse sea salt.

  3. Dip the fish in flour, or a mixture of flour and cornmeal, or in sifted crumbs, egg, and crumbs.

  4. Heat a frying pan and add the beef or bacon drippings, or butter until very hot.

  5. Add the fish to the pan and cook until a crust forms on both sides.

  6. Reduce the heat and cook slowly, turning the fish 3 to 4 times.

  7. Cook for 10 to 12 minutes for 1-inch thick steaks.

  8. Serve with drawn butter or another fish sauce, garnished with parsley and lemon slices.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Fish + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together226 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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