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Plaice Filleted

Filleted plaice coated in egg and bread crumbs, fried until golden, served with fish stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Fish and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,668 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Plaice Filleted

Ingredients

Directions

Prepare the fish

  1. Split the fish a little across the tail and work your thumbs between the skin and flesh.

  2. Pull off the skin over the head, then cut over the back bone and remove the flesh from the bones.

  3. Wash and dry the fillets.

Coat and fry

  1. Dip the fillets in egg and coat with bread crumbs.

  2. Fry in hot fat until golden brown.

Make the stock

  1. Wash the skin and bones, then place them in a pot with cold water.

  2. Simmer for 1 hour to make stock for fish 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. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Egg
Binds the bread crumbs to the fillets so the coating stays on during frying.
Bread crumbs
Form a crisp, golden-brown coating when fried in hot fat.
Plaice fish
Provides the delicate white flesh that the coating and frying surround.

The step that matters

Frying in hot fat. If the fat is not hot enough, the coating absorbs oil instead of crisping quickly, leaving the crumbs greasy and pale. Hot fat seals the crumb coating so it browns and the fish cooks gently inside.

“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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