The 1901 Cookbook Archive
No. 1143 — Flounder Deep-Fried in Egg and Breadcrumbs
English historical translation of Molokhovets recipe No. 1143 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the flounder, cut off the head at an angle to the belly, eviscerate, wash, dry and salt.
Place in a deep stoneware bowl and cover with milk.
A quarter of an hour before serving, lift out with a fork, coat in flour, beaten egg and sifted breadcrumbs.
Lower into very hot deep-frying fat and fry until golden.
Drain on absorbent paper, transfer immediately to a serving dish and serve with pickled salads.
Original source: Read Russian recipe No. 1143. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.