Why it works: White wine and flour are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,082 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fkied Anchovies
Ingredients
Directions
Prepare
Mix the oil and white wine together, adding enough flour to create a thick paste.
Clean the anchovies and wipe them dry.
Fry
Dip the anchovies in the paste and fry until they are a nice brown color.
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.
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White wine + flourtop 24% of all pairsSmell alikelowCooked together3,082 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Anchovies
- Main ingredient that is coated in the batter and fried until golden brown.
- Flour
- Thickens the wine and oil mixture into a paste that clings to the anchovies.
- White wine
- Thins the flour paste and adds a light acidity to the coating.
- Oil
- Forms part of the paste and helps the coating fry and brown.
The step that matters
Frying the coated anchovies. The paste must be thick enough to cling, otherwise it slides off in the oil. Frying at a steady heat browns the coating without leaving the fish undercooked.
“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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