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Baked Fish

Baked fish coated in beaten egg and pounded gluten crumbs, baked until cooked, served with diabetic anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Haddock and egg work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 492 recipes. The science ↓

Baked Fish

Ingredients

Directions

Prepare

  1. Truss the fish into shape.

  2. Brush the fish with the beaten egg.

  3. Sprinkle pounded gluten crumbs over the fish.

  4. Place the fish on a baking tin with a little dripping.

Bake and serve

  1. Bake for 15 to 30 minutes, depending on size, basting well.

  2. Serve with diabetic anchovy sauce.

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. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

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

What each ingredient does

Haddock or cod
Provides the flaky white fish that is the main part of the dish.
Beaten egg
Helps the gluten crumbs stick to the fish and promotes light browning.
Pounded gluten crumbs
Forms a crisp, golden coating on the outside of the fish.
Dripping
Adds fat that helps the coating brown and keeps the fish from drying out.

The step that matters

Basting well during baking. Fish is lean and dries out quickly in the oven. Regular basting with the fat in the tin keeps the surface moist and helps the coating brown evenly, and the cooking time varies with the size of the fish, so checking it is important.

“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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