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Mackerel in Beignet Batter

Mackerel fillets in pieces, salted and dipped in a beer-based beignet batter with stiffly whipped egg whites, deep-fried light golden and served with maître d'hôtel butter, brown fish sauce, or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 99 (falt i det fri)

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About the dish

Deep-fried mackerel in a beer-based beignet batter—a «finer» preparation in Erken's fish chapter, where the leftover skin, bones, and heads are used for stock in the sauce.

How to make it

  1. 1

    Stir the batter

    Stir together flour, salt, water, beer, melted butter, and egg yolk into a smooth batter. Let it rest for 15 minutes.

  2. 2

    Cut the fish

    Cut the cleaned fillets into 2–4 pieces on the diagonal, salt them, and let them sit for half an hour.

  3. 3

    Finish the batter

    Gently fold the stiffly whipped egg whites into the batter.

  4. 4

    Deep-fry

    Dip the fish pieces one at a time into the batter using a fork and fry them light golden in the lard or fat, about 175 °C (345 °F), 3–4 minutes.

  5. 5

    Serving

    Serve with maître d'hôtel butter, a good brown sauce cooked from stock of the skin, bones, and heads, or with tomato sauce.

Changes from the original

Measurements converted to modern units. Lard can be replaced with neutral frying oil. The frying temperature (about 175 °C (345 °F)) has been added as a clarification. The egg yolk, which appears in the ingredient list, is stirred into the batter.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 99) → 1949 (korrekturlest, s. 121)~31% av teksten endretfjernetlagt til
2 makreller salt 125 gr. hvetemel 1 del. vand ½ del. vann 1/2 dd. øl 1 spiseske spiseskje smeltet smør 2 stivvispede eggehviter 1 eggeblomme. eggeplomme Rør mel, salt, vand, vann, øl og smør sammen; dette bør staa stå i 15 minutter og tilsættes saa tilsettes så de stivvispede hviter. De rensede fisker, fileter, som er skaaret skåret fra skind skinn og ben, deles i 2 til 4 stykker paa skraa, på skrå, saltes og ligger ½ 1/2 time. Dyppes i beignetsdeigen stykke for stykke; bruk en gaffel. Stekes lysegulbrune lyse gulbrune i smult- eller fettgryten. Serveres med maitre d'hotel smør eller god brun saus, hvortil kraft er kokt paa skind, på skinn, ben og hoder, eller med tomatsaus.

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Frequently asked questions

How long must the batter and the fish rest before frying?
The beignet batter of flour, salt, water, beer, and melted butter should rest for 15 minutes before the stiffly whipped egg whites are folded in. The fish pieces are salted and sit for half an hour before being dipped in the batter.
How is the mackerel cut up?
The mackerel are cleaned, cut free of skin and bones, and cut on the diagonal into 2 to 4 pieces. Use a fork when dipping the pieces into the batter one at a time.
How are they fried, and what is served with them?
The pieces are fried light golden brown in a pot of lard or fat. They are served with maître d'hôtel butter, a good brown sauce cooked from stock of the skin, bones, and heads, or with tomato sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 99. Given for 4 servings with a total time of around 75 minutes.

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