Fried Cod and Haddock

Ingredients

• equal parts of fresh codfish
• equal parts of haddock
• a quarter of a pound of salt pork
• to cover the bottom to the depth of half an inch

Method

1. 1

   After the fish has been scaled and drawn, split it down the back, cut out the backbone, and cut the fish into pieces about two inches square.

2. 2

   Season with salt and pepper, and roll in Indian meal.

3. 3

   Brown the salt pork in a frying-pan, lay it on a hot dish, and keep it hot.

4. 4

   If the pork has not yielded enough drippings, add lard to the pan.

5. 5

   When the fat is smoking hot, put in the fish and brown it on both sides.

6. 6

   Serve with the fried pork.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 118. The excerpt below is the record exactly as published.

FRIED COD AND HADDOCK. Use equal parts of fresh codfish and haddock ; after the fish has been scaled and drawn, split it down the back, cut out the backbone, cut the fish in pieces about two inches square, season it with salt and pepper, and roll it in Indian meal ; for three or four pounds of fish, slice a quarter of a pound of salt pork; put the pork into a frying-pan, and brown it ; lay the fried pork on a hot dish, and keep it hot ; if the pork has not yielded sufficient drippings, put enough lard into Jhe pan to cover the bottom to the depth of half an inch

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