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Whiting, pan-fried

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)

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About the dish

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.

How to make it

  1. 1

    Clean the fish

    Clean the fish. Cut off the head above the eyes and cut off the tail. Dry the fish well.

  2. 2

    Salt

    Sprinkle a little salt inside the belly of the fish.

  3. 3

    Breading

    Mix flour, salt and pepper and turn the fish in the mixture.

  4. 4

    Frying

    Fry the fish in a pan in well-browned butter until cooked through and golden on both sides.

  5. 5

    Serving

    Serve with browned butter and fried parsley.

Changes from the original

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.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 94)~85% of the text changedremovedadded
4 stk hvitting (små, hele). 4 ss hvetemel. 1 ts salt. 0,5 ts pepper. 100 g smør (til steking og til brunet smør). 1 bunt persille (til stekt persille). Rens fisken. Skjær av hodet Hvitting mel pepper salt smør. Fisken renses, hode — over øynene øinene — og skjær av halen. Tørk fisken godt.. Strø litt hale avskjæres, tørres. Litt salt inne strøes i buken på fisken.. Bland paa fisken. Fisken vendes i det blandede mel, salt og pepper og vend fisken i blandingen.. Stek fisken på panne salt og stekes paa pande i godt brunet smør til den er gjennomstekt og gyllen på begge sider.. Server eller fett. Serveres med brunet smør og stekt persille.

Note on Modernised

Mengder er anslått ut fra originalens mengdeløse ingrediensliste (Erken oppgir bare «Hvitting, mel, pepper, salt, smør»). «Fett» er tolket som smør. Ellers er fremgangsmåten uendret.

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Frequently asked questions

How do I prepare the whiting before frying?
Clean the fish, cut off the head (above the eyes) and the tail, and dry the fish well. Sprinkle a little salt inside the belly, and then turn the fish in a mixture of flour, pepper and salt.
What is the fish fried in?
In a pan in browned butter or fat. Breading of flour, pepper and salt gives a fried crust.
What is served with it?
Browned butter and fried parsley, as the recipe in Henriette Schønberg Erken's 'Stor kokebok' (1914, p. 94) specifies.
How long does the dish take?
About 30 minutes in total for 4 servings, including cleaning and frying.

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