How long should the perch sit in salt before frying?

Rub the fish with salt after cleaning and drying, and let it sit like that for half an hour. That is the main reason the recipe takes around 50 minutes in total.

How do I bread the fish?

Beat egg, turn the fish in the egg and then in grated bread or crushed rusk. Then fry it in butter or in a deep-frying pot of lard.

What is served with fried perch?

The recipe from Henriette Schonberg Erken's "Stor kokebok" (1914, p. 111) recommends stewed beans, sorrel, or spinach as an accompaniment.

Fried Perch

Name: Fried Perch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg perch (cleaned); salt (for rubbing in); 2 pcs egg (beaten); 2 dl breadcrumbs (grated dry bread or crushed rusks); 150 g butter or lard (or neutral oil for deep-frying); pepper (to taste)

Erken's fried perch (1914): cleaned perch is rubbed with salt and rested for half an hour, breaded in egg and grated bread/rusk, and fried in butter or deep-fried in lard. Served with stewed beans, sorrel, or spinach.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 111 (falt i det fri)

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About the dish

A simple frying recipe from the fish chapter of "Stor kokebok" (1914). Erken gives no quantities, but lets the cook adjust according to the size of the fish. "Deep-frying pot" means frying in hot fat.

How to make it

1
Salt the fish
Clean the fish and dry it well. Rub it with salt and let it sit like that for half an hour.
2
Bread
Beat the eggs. Turn the fish first in egg, then in grated bread or crushed rusk. Season with pepper.
3
Fry
Fry the fish in butter in a pan, or deep-fry it in lard until it is golden and cooked through.
4
Serve
Serve with stewed beans, sorrel, or spinach.

Changes from the original

Guideline quantities have been added where the original gives none. Lard is kept as an alternative, but neutral oil is mentioned as a modern substitute. "Crushed rusk" has been modernized to breadcrumbs/rusk crumbs.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 111) → 1949 (korrekturlest, s. 135)~22% av teksten endretfjernetlagt til

Abbor smør eller smult revet brød eller støtt kavring egg pepper salt. Rens fisken, ~~tør~~ tørr den, ~~gnid~~ gni den ~~ind~~ inn med salt og la den ligge ~~saaledes 1/2~~ således y 2 time. Visp egget, vend fisken heri, derefter i revet ~~brød~~ brød, og stek den i smør eller smultgryte. Stuede bønner, syre eller spinat serveres til.

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Frequently asked questions

How long should the perch sit in salt before frying?: Rub the fish with salt after cleaning and drying, and let it sit like that for half an hour. That is the main reason the recipe takes around 50 minutes in total.
How do I bread the fish?: Beat egg, turn the fish in the egg and then in grated bread or crushed rusk. Then fry it in butter or in a deep-frying pot of lard.
What is served with fried perch?: The recipe from Henriette Schonberg Erken's "Stor kokebok" (1914, p. 111) recommends stewed beans, sorrel, or spinach as an accompaniment.

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