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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 796)~94% of the text changedremovedadded

200 g gr. fisk ~~(flyndre, tunge eller torsk). 1 ts salt. 1 stk~~ 3/4 teskje salt 1/2 egg ~~(til panering).~~ 1 ss spiseskje kavring ~~(knust, eller tørt brødrasp).~~ 15 g smør (til steking). sitronsaus (til servering). Rens fisken og fjern skinn og alle bein. Skjær filetene i passe stykker.. Strø halvparten av saltet over fiskestykkene og la dem ligge 10–20 minutter.. Vend fiskestykkene i sammenvispet egg. Bland resten av saltet med kavringen og paner fisken i blandingen.. Stek fisken lett i brunet smør til den er gjennomstekt og gyllen.. Server fisken varm med sitronsaus. gr. smør.

Note on Modernised

Kavring kan erstattes av tørt brødrasp. Mengder er beholdt, men oppgitt i moderne enheter.

Community interpretations

Be the first to share your own version.

See interpretations →

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).

Equipment for this dish

Frying pan →A heavy pan gives the fish a crisp crust without sticking.Foodstuff.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!