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Fish Scallop

Breaded fish pieces baked with butter and breadcrumbs.

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

Fish Scallop

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Carefully pick the fish into pieces.

  2. Moisten the fish with the egg and milk.

  3. Add flour, anchovy sauce, salt, and pepper; mix well.

  4. Place the mixture in a deep dish.

Bake and serve

  1. Cover with bread crumbs and dot with butter.

  2. Bake in a 400°F (200°C) oven until browned.

  3. Serve hot.

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. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: hexanol (green, fruity).

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Fish
Forms the main body of the dish and gives it its flavor.
Egg
Binds the fish and helps hold the mixture together.
Milk
Moistens the fish and keeps the mixture tender as it bakes.
Flour
Thickens the moistened mixture so it holds its shape.
Bread crumbs
Form a crisp, browned topping in the oven.
Butter
Adds fat that helps the topping brown and adds richness.

The step that matters

Bake until browned. Baking at the stated temperature until the surface is browned sets the egg and flour and crisps the crumb topping. Underbaking leaves the mixture loose and pale, while overbaking dries the fish.

“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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