Erken's simple pan-fried whiting: head and tail are cut off, the fish salted in the belly, turned in flour with salt and pepper, fried in browned butter and served with browned butter and fried parsley.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 94 (falt i det fri)
In the fish chapter Erken gives several simple ways to prepare whiting (bleke). This pan-fried variant is everyday fare, served with browned butter and fried parsley.
Clean the fish
Clean the fish. Cut off the head above the eyes and cut off the tail. Dry the fish well.
Salt
Sprinkle a little salt inside the belly of the fish.
Breading
Mix flour, salt and pepper and turn the fish in the mixture.
Frying
Fry the fish in a pan in well-browned butter until cooked through and golden on both sides.
Serving
Serve with browned butter and fried parsley.
Amounts are estimated from the original's quantity-free ingredient list (Erken gives only 'whiting, flour, pepper, salt, butter'). 'Fat' is interpreted as butter. Otherwise the method is unchanged.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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