Which kinds of fish suit this dish?

The recipe mentions flounder, sole, or cod. The fish is cleaned, skinned, and boned, and the fillets are cut into suitable pieces.

Why should the fish be salted before frying?

Half of the salt (of 1 teaspoon) is sprinkled over the fillets, which sit for 10–20 minutes. This gives the fish flavor and firmer flesh before breading.

How is the fish breaded and fried?

The pieces are dipped in beaten egg, then in a mixture of the rest of the salt and 1 tablespoon of rusk crumbs. They are fried lightly in browned butter (15 g) and served with lemon sauce.

How large is the portion, and who is the dish intended for?

The recipe is intended for 1 serving with 200 grams of fish, and appears in the chapter on nursing and invalid food in Schønberg Erken's "Stor kokebok" from 1914 (p. 663).

Fried Fish

Name: Fried Fish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 200 g fish (flounder, sole, or cod); 1 tsp salt; 1 pcs egg (for breading); 1 tbsp rusk (crushed, or dry breadcrumbs); 15 g butter (for frying); lemon sauce (for serving)

Invalid food: 200 g of fish, skinless and boneless, is salted, breaded in egg and rusk crumbs, fried lightly in 15 g of browned butter, and served with lemon sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 663 (falt i det fri)

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About the dish

Breaded and lightly fried fish for the sick; continues on page 664. Erken uses rusk (dried bread) as breading and serves it with lemon sauce.

How to make it

1
Clean the fish
Clean the fish and remove the skin and all bones. Cut the fillets into suitable pieces.
2
Salt
Sprinkle half of the salt over the fish pieces and let them sit for 10–20 minutes.
3
Bread
Dip the fish pieces in beaten egg. Mix the rest of the salt with the rusk crumbs and bread the fish in the mixture.
4
Fry
Fry the fish lightly in browned butter until it is cooked through and golden.
5
Serve
Serve the fish hot with lemon sauce.

Changes from the original

Rusk can be replaced with dry breadcrumbs. The amounts are kept but given in modern units.

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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. 663) → 1949 (korrekturlest, s. 796)~85% av teksten endretfjernetlagt til

200 gr. fisk ~~1 teske~~ 3/4 teskje salt 1 1/2 egg 1 ~~spiseske~~ spiseskje kavring 15 gr. smør. Fisken, flyndre, tunge eller torsk f. eks., renses, befries for skind og alle ben; fileterne skjæres i passe stykker, strøes med halvparten av saltet og ligger 10—20 minutter. Vendes derefter i egg; resten av saltet og kavringen blandes, og heri griljeres fiskestykkerne. Stekes let i brunet smør, serveres med citronsaus.

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Frequently asked questions

Which kinds of fish suit this dish?: The recipe mentions flounder, sole, or cod. The fish is cleaned, skinned, and boned, and the fillets are cut into suitable pieces.
Why should the fish be salted before frying?: Half of the salt (of 1 teaspoon) is sprinkled over the fillets, which sit for 10–20 minutes. This gives the fish flavor and firmer flesh before breading.
How is the fish breaded and fried?: The pieces are dipped in beaten egg, then in a mixture of the rest of the salt and 1 tablespoon of rusk crumbs. They are fried lightly in browned butter (15 g) and served with lemon sauce.
How large is the portion, and who is the dish intended for?: The recipe is intended for 1 serving with 200 grams of fish, and appears in the chapter on nursing and invalid food in Schønberg Erken's "Stor kokebok" from 1914 (p. 663).

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