Fried Cod
Ingredients
Directions
Heat oil in a frying pan over medium heat.
Cut the cod into portions.
Fry the cod until golden brown on both sides.
Remove from the pan and drain on paper towels.
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
- Forms the main body of the dish, cooking to a flaky, tender texture.
- Oil
- Conducts heat to the fish and browns its surface for a crisp, golden exterior.
The step that matters
Fry the cod until golden brown on both sides. Frying at a steady medium heat browns the surface through the Maillard reaction while the inside cooks through. Too little heat makes the fish greasy and pale, and too much burns the outside before the centre is cooked.
“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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