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Whiting, Broiled

A simple broiled fish dish using whiting, clarified butter, salt, pepper, and cold butter for serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Whiting and butter work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 510 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Whiting, Broiled

Ingredients

Directions

Prepare and broil

  1. Dip the whiting in clarified butter and season with salt and pepper.

  2. Place them on a grill and broil over a clear fire, turning frequently.

  3. Broil for about 20 minutes until cooked through.

Serve

  1. Rub a little cold butter on each fish before serving.

  2. Serve in a hot entree dish.

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 + buttertop 21% of all pairs
    Smell alikelow
    Cooked together510 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Whiting + peppertop 30% of all pairs
    Smell alikelow
    Cooked together374 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

Whiting
Forms the main protein, cooking to flaky texture under direct heat.
Clarified butter
Coats the fish, adding richness and helping it brown while broiling.
Cold butter
Melts over the hot fish at serving, adding a rich, glossy finish.

The step that matters

Broiling until cooked through. Whiting is lean and dries out quickly under intense heat. Turning frequently and checking for flakiness at the thickest point helps it cook through without drying.

“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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