Skip to main content
Main

Marinaded Fowl

A marinated fowl fillet fried in batter and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 ↓

Marinaded Fowl

Ingredients

Directions

Prepare

  1. Cut the fowl into fillets about 2 inches long and 1 inch wide.

  2. In a basin, combine vinegar, pepper, salt, and oil. Add eschalot and herbs if desired.

  3. Add the pieces of fowl to the mixture. Let them soak for 2 hours.

  4. Drain and dry the fowl with a clean cloth.

Fry and serve

  1. Dip each piece of fowl into frying batter and fry in hot fat at 400°F (200°C) until golden.

  2. Fry a little dried parsley for garnish.

  3. Serve with tomato sauce in a boat.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

  4. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 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

Fowl
Forms the main body of the dish, cooked tender after soaking and frying.
Vinegar
Acidic marinade that softens the meat's surface and adds a tangy flavour.
Frying batter
Forms a crisp golden coating that seals in moisture during frying.
Oil
Adds fat to the marinade, carrying flavour and helping the meat stay moist.

The step that matters

Drying the fowl before frying. Excess moisture on the pieces will steam rather than fry and can make the batter slip off or turn soggy. Patting them dry before dipping in batter helps the coating adhere and brown well.

Swap the tomato

How well each one fits the dish's main ingredients (vinegar, pepper, parsley, sauce):

  1. Capsicumfits better
  2. Shallotfits better
  3. Mustardfits better
  4. Tomatothe original

Fit is the average pairing score against vinegar, pepper, parsley, sauce. 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.

You might also like

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipesCream Tomato SoupCream Tomato Soup28 recipes