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Deviled Whitebait

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Deviled Whitebait

Ingredients

Directions

  1. Put the flour on a sheet of kitchen paper.

  2. Toss the whitebait in the flour, moving them about quickly and handling them as little as possible.

  3. Transfer the fish to a frying basket and sift the loose flour back onto the paper.

  4. Heat the fat until very hot, then plunge the fish into it for one minute.

  5. Serve immediately while very hot, sprinkled with a mixture of pepper and cayenne.

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).

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

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