See Also: Cooking Club · Fish and Seafood · Main Dishes
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
1 egg
2 tablespoons water or white wine
3/4 cup cornmeal, or crushed saltine crackers
oil for frying
sprinkles of sea salt and freshly ground pepper
crackers or bread slices and grated cheddar cheese
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.
