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Broiled Whitings

Broiled Whitings are whole fish coated in egg yolk mixture and breadcrumbs, then broiled and served with anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Whiting and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 236 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Whitings

Ingredients

Directions

Prepare the fish

  1. Wash and dry the whitings thoroughly.

  2. Slit the back on both sides.

Coat the fish

  1. In a bowl, beat together the egg yolks, pepper, salt, and clarified butter.

  2. Rub the mixture on both sides of the backbone and the outside of the fish.

  3. Roll the fish in bread crumbs.

Broil and serve

  1. Broil the fish until nicely colored.

  2. Serve with anchovy sauce in a boat.

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. Whiting + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together236 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Whiting + anchovytop 2% of all pairs
    Smell alikestrong
    Cooked together82 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Whole whitings
The main fish, whose flesh is cooked through by broiling.
Egg yolks
Bind the seasoning and butter into a coating that helps the crumbs stick.
Clarified butter
Adds fat and richness, and helps the coating brown under the broiler.
Bread crumbs
Form a crisp outer crust that browns during broiling.

The step that matters

Broil the fish until nicely colored. Broiling is fast and intense, so the crumb coating can scorch before the fish is cooked through. Watch the color closely and move the fish away from the heat if it darkens too quickly.

“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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