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Whitings Broiled

Broiled whitings coated in flour and cooked over a grill.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Whiting and flour work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Whitings Broiled

Ingredients

Directions

Prepare

  1. Dry the whitings with a cloth.

  2. Roll the whitings in flour.

  3. Prepare the grill by cleaning the bars.

  4. Rub the bars with a bit of fat bacon to prevent sticking.

Broil

  1. Broil the whitings on the grill.

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 + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Whitings
The main fish, cooked through by direct heat on the grill.
Flour
Coats the fish, helping it brown lightly and keep its surface from drying out.
Fat bacon
Greases the grill bars so the fish releases cleanly instead of sticking.

The step that matters

Rub the bars with a bit of fat bacon to prevent sticking.. Fish is delicate and sticks to hot metal when the surface is dry. A thin layer of fat fills the gaps and lets the flesh release cleanly once it has set.

“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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