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Baked Slips

Baked Soles are small fish baked with butter and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Baked Slips

Ingredients

Directions

Prepare

  1. Scrape the soles but do not skin them.

  2. Let them dry between folds of a cloth.

Coat and bake

  1. Brush the white side with dissolved butter.

  2. Sift bread crumbs over the brushed side.

  3. Place them white side up in a buttered baking tin.

  4. Bake until the flesh easily separates from the bones.

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Soles
The main fish, whose firm white flesh cooks through and flakes when done.
Dissolved butter
Adds moisture and fat, helping the crumbs stick and the surface brown lightly.
Bread crumbs
Form a light crust over the fish that helps hold in moisture while baking.

The step that matters

Bake until the flesh easily separates from the bones. Fish cooks quickly and dries out if overbaked. Flesh that separates easily from the bones is a practical sign it is cooked through but still moist.

“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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