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Beoiled Fish

Broiled fish cooked in suet, seasoned with salt and pepper, and served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beoiled Fish

Ingredients

Directions

Prepare

  1. Clean and split the fish.

  2. Grease a double broiler with suet.

Broil

  1. Place the fish, flesh side down, in the broiler.

  2. Cook over the fire, turning until both sides are brown.

  3. Carefully transfer to a heated dish.

Season and serve

  1. Sprinkle with salt and pepper.

  2. Spread with butter.

  3. Serve.

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

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

  2. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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, cooking to a flaky, tender texture when broiled.
Suet
Greases the broiler so the fish does not stick and browns with a rich fat.
Butter
Adds richness and moisture to the finished fish.

The step that matters

Turning the fish until both sides are brown. Fish is delicate and can break or dry out if turned too roughly or cooked too long. Turning it gently and watching for even browning keeps it moist and intact while both sides cook through.

“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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