Which fish works best for this recipe?

Preferably small, whole cod. The fish is cleaned, washed and dried well before frying, and you sprinkle a little salt in the belly.

How do I bread the fish?

Dip the fish in salted milk and turn it in flour – or turn it in egg and rusk crumbs (breadcrumbs). Then it is fried in butter, or deep-fried in a lard pot.

What is it served with?

Browned butter or sharp English sauce. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 79, and is figured for 2 kg cod and 100 g butter for 4 people.

Fried Cod

Basic recipe for fried cod: small whole fish are salted, dipped in milk, breaded in flour or egg and rusk crumbs and fried in butter; served with browned butter or sharp English sauce. Erken 1914, p. 79.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 79 (falt i det fri)

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About the dish

A basic recipe for fried cod from the cod chapter of Stor kokebok (1914). Erken recommends small, whole fish for frying, and gives two breading methods: flour only, or egg and rusk crumbs.

How to make it

1
Clean the fish
Clean, wash and dry the fish well. Sprinkle a little salt inside the belly.
2
Breading
Dip the fish in salted milk and turn it either in flour, or in beaten egg and crushed rusks.
3
Frying
Fry the fish golden and cooked through in plenty of butter in a pan, or deep-fry it.
4
Serving
Serve with browned butter or sharp English sauce.

Changes from the original

Measurements modernized (rusk = crushed rusks/breadcrumbs). "Lard pot" is retained as an alternative, but frying in butter is set as the main method. Egg is listed as an ingredient since the original mentions turning in egg.

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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. 79) → 1949 (korrekturlest, s. 95)~31% av teksten endretfjernetlagt til

2 kg. torsk melk salt mel kavring 100 gr. smør. Til ~~stekning~~ steking anvendes helst ~~smaa hele fisker.~~ småtorsk. Fisken renses, vaskes, tørres. Strø litt salt i buken. Dyppes i saltet melk, meles eller vendes i egg og kavring. Stekes pent brun på begge sider i smør eller ~~smultgryte.~~ den kokes i smultgryte, pen brun og sprø. Brunet smør eller skarp engelsk saus serveres til.

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Frequently asked questions

Which fish works best for this recipe?: Preferably small, whole cod. The fish is cleaned, washed and dried well before frying, and you sprinkle a little salt in the belly.
How do I bread the fish?: Dip the fish in salted milk and turn it in flour – or turn it in egg and rusk crumbs (breadcrumbs). Then it is fried in butter, or deep-fried in a lard pot.
What is it served with?: Browned butter or sharp English sauce. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 79, and is figured for 2 kg cod and 100 g butter for 4 people.

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