Crimped Cod
Ingredients
Directions
Prepare the cod
Soak the cod in spring water.
Cut the cod into slices 2 inches thick.
Place the slices in a kettle of water with salt.
Bring the water to a boil.
Carefully remove the slices from the water.
Let the slices dry completely.
Cook and serve
Dust the slices with flour.
Broil the floured slices on a gridiron over a hot fire.
Serve with shrimp or oyster sauce.
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 main flaky flesh, which holds its shape during poaching and broiling.
- Flour
- Forms a thin dry coating that helps the surface brown and crisp under the broiler.
The step that matters
Let the slices dry completely. Wet surfaces make flour form a pasty layer that steams instead of browning, so the slices must be fully dry before dusting.
“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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