The recipe
Ingredients
Contains: wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: shrimp, lobster
Directions
Prepare
Cut the cod into slices two inches thick.
Dry and flour the slices well.
Cook
Rub the griddle with a piece of chalk.
Set the griddle high over the fire.
Turn the slices often until they are a fine brown color.
Serve
Serve with lobster and shrimp 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
- Forms the main body of the dish, cooking to a flaky texture when sliced thick.
- Flour
- Dries the fish surface and helps it take on an even golden-brown crust.
The step that matters
Turn the slices often. Frequent turning over high heat lets the flour coating brown evenly without scorching on one side, while the thick slices cook through.
“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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