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Fish Gravy

A gravy made from fish fat, butter, flour, water, and optional vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish Gravy

Ingredients

Directions

  1. Remove some fat from the fried fish.

  2. Add butter to the remaining fat.

  3. Sprinkle flour into the hot fat and stir well.

  4. Pour in boiling water and stir as it boils for about a minute.

  5. Add vinegar if desired for extra flavor.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Fish + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together1,036 recipes

    Shared aroma: acetoin (butter, cream).

  5. Flour + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together8,652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the fat and liquid into a smooth gravy as it cooks.
Butter
Adds richness and fat that carries flavor through the gravy.
Fat from fried fish
Gives the gravy its savory fish flavor and forms the base for the roux.

The step that matters

Stirring the flour into the hot fat. Flour must be stirred constantly into the hot fat so it cooks evenly and coats each grain with fat. Without thorough stirring, lumps form and the flour tastes raw when the gravy is later thinned with liquid.

“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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