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Cold Fish

A baked fish dish with mashed potatoes, flour, milk, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cold Fish

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Remove all flesh from the fish bones.

  2. Mash a few potatoes and season to taste.

Assemble in the bag

  1. Grease a paper bag and place the mashed potatoes flat at the bottom.

  2. Sprinkle one teaspoon of flour on top of the fish.

  3. Add three tablespoons of milk, salt, pepper, and chopped parsley if desired. Mix the ingredients together and place the mixture on top of the potatoes in the bag.

Bake

  1. Seal the bag and place it on the grid.

  2. Bake for 15 minutes in a hot oven at 400°F (200°C).

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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 bake and provides the savoury, flaky filling.
Potatoes
Form a soft, starchy base layer that holds moisture and cushions the fish.
Flour
Lightly thickens the milky mixture so it sets rather than running out of the bag.
Milk
Adds moisture and creaminess, helping the fish stay tender while it bakes.

The step that matters

Sealing the bag before baking. A tightly sealed bag traps steam so the fish cooks gently in its own moisture. An unsealed bag lets steam escape, which can dry the fish and slow even cooking.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (fish, potato, flour, milk, pepper, anchovy):

  1. Parsleythe original
  2. Capersfits about as well
  3. Thymefits about as well
  4. Nutmegfits less well

Fit is the average pairing score against fish, potato, flour, milk, pepper, anchovy. Candidates are from the same food group and used in at least 100 recipes.

“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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