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Halibut Cutlets

Halibut cutlets seasoned with lemon, parsley, anchovy essence, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Halibut Cutlets

Why it works: Lemon and parsley 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 ↓

Halibut Cutlets

Ingredients

Directions

Prepare

  1. Cut halibut into 1-inch thick cutlets.

  2. Wash cutlets in salt water and dry with a towel.

  3. Sprinkle with lemon juice, parsley, coarse sea salt, black pepper, and essence of anchovy.

  4. Let stand for 1 hour.

Coat and fry

  1. Dip cutlets in beaten egg, then coat with bread crumbs.

  2. Fry in hot oil for 5 minutes.

Serve

  1. Serve with anchovy sauce.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Halibut cutlets
Firm, flaky white fish that forms the main body of the dish.
Egg
Binds the bread crumbs to the fish so the coating stays on during frying.
Bread crumbs
Form a crisp, browned crust when fried in hot oil.
Essence of anchovy
Adds a savoury, salty depth to the fish.

The step that matters

Frying in hot oil. The oil must be hot enough to brown and crisp the crumb quickly; if it is too cool, the coating absorbs excess oil and turns greasy and soggy, and the fish can overcook before the crust sets.

“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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