The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the cod
Break the cold cod into pieces about 2 inches long and 1 inch wide.
Dip each piece into a light batter.
Fry and serve
Fry the pieces in hot lard or dripping for 3 to 4 minutes.
Remove from the fat and place on blotting paper.
Pile on a dish and garnish with fried parsley.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cod
- Provides the flaky white fish that cooks through in a few minutes.
- Light batter
- Forms a thin crisp coating that seals in moisture while the fish fries.
- Lard or dripping
- Conducts heat quickly and gives the coating a golden, crisp finish.
The step that matters
Frying in hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisp. Hot fat sets the coating quickly, so the fish steams inside while the outside browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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