Why put the dark skin side down first?

The original recommends this for even frying and a good colour; the dark side stands up best to the hot pan.

Can I use fat instead of butter?

Yes, the original allows both browned butter and fat for the frying.

Fried Flounder

Classic fried flounder breaded in flour and salt, fried in browned butter with the dark skin side down first, served with browned butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 134 (falt i det fri)

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About the dish

Enkel stekt flyndre fra fiskekapitlet i «Kogebog for skole og hjem» (1900). Flyndre var lett tilgjengelig langs kysten og ble ofte panert lett og stekt i brunet smør.

How to make it

1
Clean the fish
Scrape, clean and wash the flounder. Cut off the head above the eyes and snip off the fins.
2
Coat
Dry the pieces of fish and turn them in flour mixed with salt.
3
Fry
Fry the fish in browned butter or fat. Put the dark skin side down in the pan first. Serve with browned butter.

Changes from the original

Mengder er beholdt omtrentlig (3-4 fisk). Ingen priser i originalen. «Fedt» modernisert til fett. Ingen andre endringer.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

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Frequently asked questions

Why put the dark skin side down first?: The original recommends this for even frying and a good colour; the dark side stands up best to the hot pan.
Can I use fat instead of butter?: Yes, the original allows both browned butter and fat for the frying.

Equipment for this dish

Frying pan →A heavy pan gives the fish a crisp crust without sticking.Foodstuff.no

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