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To Fry Brook Trout, Perch or Any Small Fish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Fry Brook Trout, Perch or Any Small Fish

Ingredients

Directions

  1. Clean the fish and wrap it in a dry towel for 10 minutes.

  2. Season the fish with coarse sea salt and black pepper.

  3. Roll the fish in cornmeal.

  4. Heat lard or beef fat in a frying pan until hot.

  5. Fry the fish in the hot fat until golden brown.

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 + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: 2-undecenal (sweet).

  3. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

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

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

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