Home · Recipes · Historical Cookbook · Fish

Fried Flounder

4 servings

Ingredients

• flounders (as needed)
• salt (a little)
• melted butter (a little)
• crushed rusks (a little)
• butter (for frying) (a little)

Instructions

1. Prepare the flounders as you would plaice, but salt them a bit more heavily and pat them very dry.
2. Score the skin closely, brush the fish with melted butter, and coat with crushed rusks.
3. Fry quickly in brown butter in an open pan for a few minutes on both sides until light brown and crispy.
4. Since the fish tends to soften quickly when frying, use strong heat and serve promptly.
5. Serve with celery or potato salad.

Modernized from a treasured 19th-century German cookbook.