No. 1246 — Snetki Fried in Batter
English historical translation of Molokhovets recipe No. 1246 from the 1901 Russian cookbook, retaining original methods and measures.
Wash, dry and salt the small fish.
Make batter from a glass of flour, 1½ spoonfuls of olive oil, a little salt and a glass of water, beer or sour cream. Fold in two beaten egg whites.
Dip fish in the batter and lower into boiling butter or deep-frying fat.
If deep-fried, drain on a sieve with absorbent paper for about three minutes; transfer to a platter, decorate with herbs and serve at once.
Offer pickled cucumbers, sauerkraut or potato salad, pickled beets or similar sides.
To provide
3 Russian pounds of snetki, salt and pepper 1 glass of flour and 1½ spoonfuls of olive oil | 1 glass of water, beer or sour cream 2 egg whites ½ Russian pound of butter or deep-frying fat |