Cod Steaks, To Fry

Ingredients

• Slices of cod
• Seasoning
• A little flour
• Egg and bread-crumbs

Method

1. 1

   Take as many slices of cod as required, best cut from the tail end, about 0.5 in. thick.

2. 2

   Wash the fish lightly, scrape the skin, dry with a cloth, and rub with half a lemon.

3. 3

   Mix flour, pepper, and salt on a plate, dip the fish into this, coating lightly.

4. 4

   Egg and bread-crumb the slices and fry in a sauté or frying pan with a small quantity of fat.

5. 5

   When cooked and browned on both sides, drain on paper, remove skewers if used, and serve on a hot dish with a dish paper under them.

6. 6

   Garnish with parsley or watercress and quarters of cut lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 134. The excerpt below is the record exactly as published.

Cod Steaks, To Fry (Tranches de Cabillaud Frites) Slices of cod. I Seasoning. A little flour. | Egg and bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.