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Fried Pike

4 servings

Ingredients

• pike (as needed)
• salt (a little)
• zwieback or flour (a little)
• butter (plenty)

Instructions

1. Clean the pike thoroughly; split and section very large specimens, leave small ones whole.
2. Score the skin with cross-cuts, salt the fish, and let it stand for half an hour.
3. Afterward, pat it dry, dredge it in zwieback or a mixture of half flour, half zwieback, and fry it in an open pan in plenty of browned butter until crispy and light brown.
4. Sauerkraut or salad pairs well with this dish.

Modernized from a treasured 19th-century German cookbook.