No. 1138 — Large Ruffe Fried in Batter
English historical translation of Molokhovets recipe No. 1138 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, eviscerate and wash large ruffe. Scald with hot water and scrape off the outer skin; trim the side fins and wash in cold water.
Remove the backbone, dry the fish with a napkin, put on a stoneware dish and keep cool.
Prepare batter as in Nos. 298–300. About fifteen minutes before serving, dry the fish again, dip each piece into the batter and deep-fry.
Drain on a napkin and serve with fried parsley and thin half-moon slices of lemon.
For fish, the batter may be made with Vein-de-Graaf white wine instead of water, as the source footnote explains.
To provide
3 Russian pounds of large ruffe and 1 lemon For the batter see Nos. 298–300 A bunch of parsley, No. 296 | 1 Russian pound of frying fat, No. 297 1 lemon |