Skip to main content
Main

Cod or Salmon Cutlets

A fried cutlet made from boiled fish, potatoes, butter, and seasonings, coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cod or Salmon Cutlets

Ingredients

Directions

Prepare the mixture

  1. In a bowl, combine the cold boiled fish, cold potatoes, butter, pepper, coarse sea salt, mace, and anchovy sauce.

  2. Pound the mixture thoroughly until well combined.

Shape and coat

  1. Shape the mixture into small cutlets.

  2. Dip each cutlet in beaten egg, then coat with bread crumbs.

Fry

  1. Fry the cutlets in hot oil until they are a light brown color.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  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

Cold boiled fish
Forms the main body of the cutlets and gives them their flavour.
Cold potatoes
Adds bulk and helps bind the mixture so it holds its shape.
Butter
Adds richness and moisture to the mixture.
Egg
Binds the coating so the bread crumbs adhere to the cutlets.

The step that matters

Coating and frying the cutlets. Cutlets that are not coated evenly can break apart or absorb too much oil. The egg holds the bread crumbs in place, and frying in hot oil sets the crust and gives the light brown colour through browning.

Swap the mace

How well each one fits the dish's main ingredients (fish, potato, butter, pepper, anchovy, sauce, egg):

  1. Capersfits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against fish, potato, butter, pepper, anchovy, sauce, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Brown BreadBrown Bread461 recipesPotato CroquettesPotato Croquettes255 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipes