No. 1131 — General Directions for Frying Fish
English historical translation of Molokhovets recipe No. 1131 from the 1901 Russian cookbook, retaining original methods and measures.
The original supplies details in its general note and repeats a shorter version here. Clean, eviscerate, wash, dry and salt the fish.
Fillet large fish along the backbone and divide into portions. Before frying, sprinkle portions or small whole fish with lemon juice if liked.
Coat with flour alone, or first flour, then beaten egg and finally breadcrumbs. Put directly into plenty of hot melted butter.
Cut deep slits in very thick pieces. Brown on one side, turn and fry the other. The historical estimate is fifteen to twenty minutes over rather less heat than for other butter-fried dishes.
Drain on a sieve, napkin or absorbent paper.
Arrange large-fish portions in a wreath around fried potatoes sprinkled with fried parsley. Lay small fish in rows on an oblong dish, tails towards the middle and heads garnished with parsley; add sauce and half-moon slices of lemon.
Serve with fried potatoes, potato salad, sauerkraut or fresh cabbage salad, lettuce, cucumbers, lightly salted cucumbers or the pickled salads in Section X.
To provide
3 Russian pounds of fish ½ glass of flour 1–2 eggs 1 glass of breadcrumbs | ½ Russian pound of butter Green parsley and deep-frying fat 1½ Russian pounds of potatoes Salad |