The 1901 Cookbook Archive
No. 2547 — Fried Perch
English historical translation of Molokhovets recipe No. 2547 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash 3–4 pounds of perch. Make two or three slashes along the backs; split larger fish open. Salt, leave for a short time and dry thoroughly.
Brush with mustard oil, coat with flour or breadcrumbs and fry in about ½ glass of hot oil. Serve with cucumbers, shredded cabbage, pickled beetroot or similar accompaniments.
Original source: Read Russian recipe No. 2547. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.