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Fried Cod Roe

Cod roe is boiled in cloth in salted water ½–¾ hour, cooled, sliced and fried in butter after breading in flour, pepper and salt – or alternatively breaded in egg and rusk crumbs and deep-fried in lard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 155 (falt i det fri)

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About the dish

Cod roe was cheap and plentiful in season, and fried roe was common everyday fare along the coast. Erken describes both breading in flour and deep-frying in lard.

How to make it

  1. 1

    Boil the roe

    Place the roe in a piece of thin cloth and boil it ½–¾ hour depending on size in boiling, salted water (1 tbsp salt per liter of water).

  2. 2

    Cool

    Let the roe become completely cold, then cut it into slices.

  3. 3

    Bread and fry

    Turn the slices in wheat flour mixed with pepper and salt, and fry them in a pan in browned butter.

  4. 4

    Variant

    The cold roe can also be cut into slightly thicker slices that are turned in beaten egg and crushed rusk and deep-fried nicely browned in lard.

Changes from the original

Quantities are added as guidance (the original gives none). Lard can be replaced with neutral oil for deep-frying. Rusk = dry breadcrumbs.

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

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 155) → Modernisert~80% av teksten endretfjernetlagt til
Rognen lægges ind 600 g torskerogn (fersk, hel). 1 ss salt (til kokevannet, per liter vann). 3 ss hvetemel (til panering). 0,5 ts pepper. 0,5 ts salt. 50 g smør (til steking). 1 stk egg (ved variant med egg og kavring). 100 g kavring (støtt, ved variant med egg og kavring). smult eller nøytral olje (til fritering ved variant 2). Legg rognen i et stykke tyndt tøi tynt tøy og koker fra ½—¾ kok den ½–¾ time efter etter størrelsen i kokende, saltet vand. — Den kokte rogn skjæres i skiver, naar vann (1 ss salt per liter vann).. La rognen bli helt kald, og skjær den er kold, vendes så i skiver.. Vend skivene i hvetemel blandet hvetemel, med pepper og salt, stekes paa pande og stek dem på panne i brunet smør. smør.. Den kokte kolde rogn kalde rognen kan ogsaa også skjæres i litt tykkere skiver, skiver som vendes i sammenpisket egg og støtt kavring og kokes frityrstekes pent brune i smult-gryte. smult.

Note til Modernisert

Mengder er lagt til som veiledning (originalen oppgir ingen). Smult kan erstattes med nøytral olje til fritering. Kavring = tørt brødrasp.

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Frequently asked questions

Why is the roe placed in a piece of cloth before boiling?
The roe membrane bursts easily during boiling. A piece of thin cloth holds the roe together so it does not fall apart in the water.
How long should the cod roe boil?
From ½ to ¾ hour in boiling, salted water, depending on how large the roe is.
Must the roe become cold before it is fried?
Yes, the recipe requires the boiled roe to be cold when it is sliced. Then the slices keep their shape while frying. So allow ample cooling time – the total time comes to around 3 hours.
What are the two ways the slices can be fried?
Either they are turned in wheat flour mixed with pepper and salt and fried in browned butter in a pan, or they are cut a bit thicker, turned in egg and rusk crumbs and deep-fried nicely browned in a lard pot.

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