Fried Cod
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cod
- seasoning
- coating à l'anglaise
- parsley
- lemons
- sauce au Beurre
Instructions
- Cut the cod into slices 2 to 3 centimetres thick.
- Season the slices and bread them à l'anglaise.
- Fry them long enough that, given their thickness, the inside of the slices is properly cooked through.
- Dish on a napkin with fried parsley and lemons.
- Send a sauce au Beurre, a sauce Tomate, or a sauce Tartare at the same time.