No. 1267 — Deep-Fried Zander in Batter
English historical translation of Molokhovets recipe No. 1267 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash zander, remove the bones and rub with a teaspoon of salt, ⅛ teaspoon pepper and ½ spoonful of flour; cut into small oblong slices.
Pick up each slice with a fork, dip fully in batter Nos. 298–300 and lower into very hot frying fat.
Once browned, drain on a sieve with absorbent paper. Pile on a serving dish covered by a folded clean starched napkin and garnish with fried parsley.
For the batter mix one glass of flour, ⅓ teaspoon of salt, ¼ teaspoon sugar and one teaspoon of butter.
Gradually stir in ½ glass of warm (not too hot) boiling water to make a mixture about as thick as sour cream. Add a tablespoon of olive oil, two yolks and two beaten egg whites.
Serve Tatar or Provençal sauce No. 480, with chopped gherkins, separately.
The same method may be used for slices of whitefish, salmon, trout and perch.
To provide
3–4 Russian pounds of zander, pepper, 1 spoonful of flour and parsley For batter: 1 glass of flour ⅛ teaspoon of salt | ¼ teaspoon of sugar and 1 teaspoon of butter 1 tablespoon of olive oil 2 yolks and 2 whites For sauce see No. 480 |