No. 1144 — Fried Flounder with Six Garnish Options
English historical translation of Molokhovets recipe No. 1144 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three Russian pounds of fresh flounder, remove the entrails near the head and strip off the skin from both sides.
Salt and let stand for about an hour. Coat either simply in flour, or in egg and grated bread, or in butter and a mixture of grated bread and flour.
Fry on both sides in four spoonfuls of butter. Optionally add ½–1 glass of sour cream and bring to the boil.
The author says flounder is juicier when fried directly in butter without a breadcrumb crust.
Serve with one of six accompaniments:
1) Fried potatoes, No. 626.
2) Salted cucumbers, Nos. 3956–3960.
3) Fresh lettuce, Nos. 1345–1347.
4) Fresh cucumbers, Nos. 1353–1354.
5) Pickled beet salad, No. 1358.
6) Pickled cherries, No. 1361.