Slices of Cod Fish Fried
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- cod fish
- to taste salt
- to taste white pepper or cayenne
- flour
- fat or oil
- fresh parsley
- melted butter
- anchovy sauce
- 1 egg
- fine crumbs
Instructions
- Cut the middle or tail of the fish into slices nearly an inch thick.
- Season the slices with salt and white pepper or cayenne.
- Flour the slices well, coating them thoroughly.
- Fry them in hot fat until they achieve a clear, even brown color on both sides, taking 8 to 12 minutes in total.
- Drain the fried slices on a sieve before the fire.
- Serve them on a well-heated napkin, surrounded with plenty of crisped parsley, and accompany with melted butter and anchovy sauce.
- Alternatively, dip the seasoned slices into beaten egg, then into fine crumbs mixed with salt, pepper, and minced herbs if desired, before frying.
- For an enhanced version, lift the fried and drained slices into a good curried gravy and leave them by the side of the fire for a few minutes before serving.