Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Oyster Rissoles
Ingredients
Directions
Drain the oysters in a sieve and chop them finely.
Mix the chopped oysters with the bread crumbs, anchovy sauce, and cayenne pepper.
Beat the eggs and use them to bind the mixture.
Shape the mixture into rissoles, then flour them.
Dip the floured rissoles in the beaten eggs, then coat with bread crumbs.
Fry the rissoles in hot fat until they are golden brown.
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.
-
Anchovy + saucetop 2% of all pairsSmell alikemoderateCooked together2,057 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Oyster + anchovytop 8% of all pairsSmell alikemoderateCooked together603 recipes
Shared aroma: decanal (soap, orange peel).
-
Bread + anchovytop 10% of all pairsSmell alikemoderateCooked together1,260 recipes
Shared aroma: hexanol (green, fruity).
-
Egg + anchovytop 12% of all pairsSmell alikemoderateCooked together2,330 recipes
Shared aroma: decanal (soap, orange peel).
-
Oyster + breadtop 13% of all pairsSmell alikemoderateCooked together2,545 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Deviled Oysters25 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.