The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the cod
Boil the cod tail until the meat easily separates from the bones.
Cut the meat into moderate-sized pieces.
Fry and serve
Fry the pieces in a light batter until golden brown.
Serve with crisped parsley as a garnish.
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
- Tail of cod
- Provides the main flaky white flesh, which separates easily from the bones once boiled.
- Light batter
- Forms a crisp, golden coating that helps seal in moisture while the pieces fry.
The step that matters
Fry the pieces in a light batter until golden brown. The batter crisps and browns as its surface dries and its sugars and proteins react in hot fat. Too little time leaves it pale and soft; too long can dry the fish and make the coating bitter.
“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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