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Beignets De Poisson

Fish fritters made by battering chopped fish and frying until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Beignets De Poisson

Ingredients

Directions

Prepare

  1. Prepare the fish by removing skin and bones.

  2. Chop the fish finely and mix with flour, water, salt, and pepper to form a batter.

  3. Heat oil in a frying pan over medium heat.

Fry and serve

  1. Drop spoonfuls of the batter into the hot oil and fry until golden brown.

  2. Remove from oil and drain on paper towels before serving.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Fish + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Fish
Provides the main body and flavour of the fritters once chopped and fried.
Flour
Binds the chopped fish into a batter that holds its shape while frying.
Water
Loosens the flour and fish into a spoonable batter and adds moisture to the inside.

The step that matters

Frying the batter spoonfuls. The oil must be hot enough when the batter goes in. If it is too cool, the fritters absorb oil and turn greasy, and if it is too hot the outside browns before the fish cooks 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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