How is the flounder breaded?

The fish is patted dry in the fish cloth, dredged first in flour mixed with salt and pepper, then in beaten egg, and finally in crushed, sifted rusk crumbs.

What is the fish fried in?

In butter or lard, until it is nicely brown and crisp. Browned butter is served alongside.

Which sauces go with it?

According to the recipe, browned butter, ravigote butter, tartar butter, or tomato sauce. Lemon belongs with it too.

How much fish do I need for four people?

The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 83) reckons 1 1/2 kg of flounder for 4 servings, with a total time of about 40 minutes.

Fried Flounder

Name: Fried Flounder
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.5 kg flounder (cleaned, in slices or whole); 4 tbsp wheat flour; 2 pcs egg (lightly beaten); 150 g rusk (finely ground and sifted (breadcrumbs)); 2 tsp salt; 0.5 tsp pepper; 1 pcs lemon (for serving); 150 g lard or butter (for frying); 50 g butter (for browned butter)

Erken's classic breaded and fried flounder from 1914: the fish is cleaned, dried, dredged in seasoned flour, egg, and sifted rusk crumbs, and fried in butter or lard until crisp. Served with browned butter, lemon or ravigote butter, tartar butter, or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 83 (falt i det fri)

Be the first to rate

About the dish

From the fish chapter in Henriette Schønberg Erken's "Stor kokebok" (1914). Flounder was a highly prized festive fish, and Erken gives both boiled and fried preparations with French terms in parentheses, as was customary in the bourgeois cookery of the time.

How to make it

1
Clean the fish
Clean the flounder as for boiled flounder: scrape off the slime, cut off the head and fins, and wash the fish well in several changes of water. If desired, cut it into slices about two fingers wide.
2
Pat dry
Pat the pieces well dry with a clean kitchen towel (the fish cloth) so the breading adheres.
3
Bread
Mix the flour, salt, and pepper. Dredge the fish pieces first in the flour mixture, then in lightly beaten egg, and finally in finely ground, sifted rusk crumbs.
4
Fry
Fry the fish in butter or lard over medium heat until it is nicely brown and crisp, about 4–6 minutes per side depending on thickness.
5
Brown the butter
Brown butter in a clean pan until it smells nutty, and pour it over the fish at serving.
6
Serve
Serve the fish with lemon wedges and browned butter. Ravigote butter, tartar butter, or tomato sauce can also be used as accompaniments.

Changes from the original

Amounts are estimated and given in modern measures where the original merely lists the ingredients without quantities. Lard is given with butter as an alternative, and "crushed, sifted rusk" is modernized to finely ground rusk/breadcrumbs. Frying time and temperature are added as guidance.

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

1914 (proofread, p. 83) → Modernised~86% of the text changedremovedadded

~~1 1/2 kg. flyndrer mel~~ 1,5 kg flyndre (renset, i skiver eller hel). 4 ss hvetemel. 2 stk egg (lettvispet). 150 g kavring ~~salt pepper citron smult. Fisken renses~~ (finmalt og ~~behandles~~ siktet (griljermel)). 2 ts salt. 0,5 ts pepper. 1 stk sitron (til servering). 150 g smult eller smør (til steking). 50 g smør (til brunet smør). Rens flyndren som til kokt ~~flyndre. Stykkerne avtørres~~ flyndre: skrap av slimet, skjær av hode og finner, og vask fisken godt i ~~fiskeklædet, vendes~~ flere vann. Skjær den eventuelt i ~~det blandede~~ skiver på ca. to fingers bredde.. Tørk stykkene godt av med et rent kjøkkenhåndkle (fiskekledet), så panerigen fester seg.. Bland mel, salt og ~~pepper, derpaa~~ pepper. Vend fiskestykkene først i melblandingen, deretter i lettvispet egg og ~~tilsidst~~ til slutt i ~~støtt, sigtet kavring. Fisken stekes~~ finmalt, siktet kavring.. Stek fisken i smør eller ~~i smult,~~ smult over middels varme til den er pent brun og ~~sprød. Smørret brunes og serveres til fisken. Som saus benyttes ogsaa~~ sprø, ca. 4–6 minutter på hver side avhengig av tykkelsen.. Brun smør i en ren panne til det dufter nøtteaktig, og hell det over fisken ved servering.. Server fisken med sitronbåter og brunet smør. Smør à la ravigote, tartarsmør eller ~~tomatsaus.~~ tomatsaus kan også brukes som tilbehør.

Note on Modernised

Mengder er anslått og oppgitt i moderne mål der originalen bare lister ingrediensene uten mengde. Smult er angitt med smør som alternativ, og «støtt, sigtet kavring» er modernisert til finmalt kavring/griljermel. Steketid og temperatur er lagt til som veiledning.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How is the flounder breaded?: The fish is patted dry in the fish cloth, dredged first in flour mixed with salt and pepper, then in beaten egg, and finally in crushed, sifted rusk crumbs.
What is the fish fried in?: In butter or lard, until it is nicely brown and crisp. Browned butter is served alongside.
Which sauces go with it?: According to the recipe, browned butter, ravigote butter, tartar butter, or tomato sauce. Lemon belongs with it too.
How much fish do I need for four people?: The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 83) reckons 1 1/2 kg of flounder for 4 servings, with a total time of about 40 minutes.

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!