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Halibut Cutlets

Halibut cutlets coated in cracker crumbs and fried in lard, served with latticed potato border.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Halibut Cutlets

Why it works: Egg and potato are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Halibut Cutlets

Ingredients

Directions

Prepare

  1. Cut halibut steaks into cutlet shapes and remove all skin.

  2. Wipe the cutlets dry.

Bread the cutlets

  1. Roll the cutlets in fine cracker crumbs.

  2. Dip the cutlets in beaten egg.

  3. Roll the cutlets in cracker crumbs again.

Fry and serve

  1. Fry the cutlets in deep lard using a frying basket.

  2. Arrange the cutlets in the center of a platter and create a border with latticed potatoes.

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.

Photo for illustrative purposes only · Contact us to use it

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 + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Halibut
Forms the main body of the cutlet, providing the flaky, meaty texture once cooked.
Fine cracker crumbs
Form a crisp, browned coating that protects the fish during frying.
Egg
Acts as a binder so the cracker crumbs adhere to the cutlets.

The step that matters

Drying the cutlets before breading. Moisture on the fish surface keeps the crumbs from sticking and creates steam that can loosen the coating during frying, so the cutlets should be wiped dry first.

“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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