How big should the flounder be?

The original recommends flounder of about half a kilo. That way the fillets are thick enough to bread and fry nicely.

What is tartar butter?

Tartar butter is a whipped, cold butter seasoned with mustard, vinegar and often finely chopped onion or herbs, and goes well with fried white fish.

Flounder Fillet

Flounder fillet from Erken and Steen's school cookbook of 1900: flounder of about half a kilo cleaned, skinned and filleted along the back and belly, the fillets salted, dried, breaded in egg and rusk crumbs, and deep-fried or fried in butter, served with browned butter or tartar 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

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Panert og stekt flyndrefilet servert med brunet smør eller tartarsmør. Rådet om å bruke flyndrer på et halvt kilo viser den nøye omtanken for råvarens størrelse som preger kokeboken.

How to make it

1
Fillet the flounder
Use flounder of about half a kilo if possible. Clean and skin the fish, cut with a sharp knife along the back and belly, and gently loosen the flesh from the bones.
2
Salt and dry
Salt the fillets and let them sit for a quarter of an hour. Then wipe them dry.
3
Bread
Turn the fillets first in beaten egg, then in crushed rusk crumbs.
4
Fry and serve
Deep-fry the fillets in fat or fry them in butter in a pan. Serve with browned butter or tartar butter.

Changes from the original

Egg, kavring, stekefett og serveringssmør er ført opp som egne ingredienser slik teksten forutsetter. «3 à 4 fisk» er tolket som 3-4 flyndrer. Tittelen er modernisert fra «Flyndrefilée».

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Frequently asked questions

How big should the flounder be?: The original recommends flounder of about half a kilo. That way the fillets are thick enough to bread and fry nicely.
What is tartar butter?: Tartar butter is a whipped, cold butter seasoned with mustard, vinegar and often finely chopped onion or herbs, and goes well with fried white fish.

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