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Sturgeon Cutlets

Sturgeon cutlets are breaded and fried sturgeon slices served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Sturgeon Cutlets

Ingredients

Directions

Prepare

  1. Cut the sturgeon into slices ¼ inch thick.

  2. Dry the slices, then dust with flour.

Coat and fry

  1. Dip each slice in beaten egg, then coat with seasoned breadcrumbs.

  2. Fry the cutlets in hot oil until golden brown.

Serve

  1. Serve with Indian pickle, tomato sauce, or piquant 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.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

What each ingredient does

Sturgeon
Forms the main body of the cutlet, cooked through while the coating crisps.
Egg
Binds the breadcrumb coating to the fish so it stays on during frying.
Breadcrumbs
Form a crisp, golden outer crust when fried in hot oil.
Flour
Dries the fish surface and gives the egg a surface to grip.

The step that matters

Dry the slices before dusting with flour. Surface moisture stops flour and egg from adhering evenly, so the breadcrumb coating can slide off or steam instead of browning during frying.

Swap the tomato

How well each one fits the dish's main ingredients (sturgeon, flour, egg, pepper, parsley, thyme):

  1. Shallotfits better
  2. Carrotfits better
  3. Parsnipfits better
  4. Tomatothe original

Fit is the average pairing score against sturgeon, flour, egg, pepper, parsley, thyme. 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.

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