(Recipe #37, pages 133 – 134)
Clean the pickerel thoroughly; split the larger fish and cut them in pieces, leaving the smaller ones whole. Make close crossways slits in them, but cutting only through the outer skin, and salt them. Dry them after ½ an hour, turn them in egg and white bread crumbs (or in flour for an everyday meal) and bake them until they are crisp and golden brown in an open pan in which lots of butter or shortening has been allowed to foam and become still. To prevent the fish from softening again, do not bake it until it is time to send it to the table.
Pickerel should be served with sauerkraut or a salad.
Translated by David Green.