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Fried Cod Americana
From Dorothy McNett's recipes at www.dorothymcnett.com. Early settlers on the east coast cooked and ate a lot of codfish. Frying it coated with cornmeal was a favorite.
1-2 pounds fresh codfish fillets
If fish pieces are large, cut into serving portions. Whisk the egg and water. Dip fish into egg mixture and then into cornmeal or crumbs. Heat a heavy bottomed skillet or saute pan, adding just enough oil to have about 1/8 - 1/4 inch depth. Add fish in a single layer and cook over medium high heat to brown on one side, and then turn and fry another 2-3 minutes or until fish flakes easily when tested with a fork. Sprinkle with a little sea salt and freshly ground pepper. Arrange on a platter along with some crackers or bread slices sprinkled with freshly grated cheddar.
Recipe created 2015-02-17.