Fish in batter

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration XII. Fiskeretter, s. 78 (falt i det fri)

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1
Prepare the fish
Clean, wash and dry the fish. Cut out the fillets, skin them and cut each in two on the diagonal. Sprinkle salt on the pieces of fish and leave them for a quarter of an hour.
2
Make the batter
Put the flour in a bowl and stir in the milk little by little. Add the beaten eggs, the melted butter and a pinch of salt. Work the batter well together.
3
Fry
Dip the pieces of fish in the batter using a fork and fry them pale golden brown in lard. Place them on paper so the lard drains off well.
4
Serve
Serve with lemon slices, tomatoes and peas. Tomato sauce, a brown piquant sauce or browned butter with 1 tsp lemon juice go well as a sauce. You can also use other fish, such as haddock, cod, mackerel or halibut, cut into fine slices.

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