The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the cod
Wash and dry the tail end of the cod.
Split open and remove the bone.
Cut into neat pieces about 1 inch thick.
Fry and serve
Heat oil in a frying pan until boiling.
Fry the cod pieces until brown.
Drain on clean paper to remove excess fat.
Serve on a hot napkin garnished with 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
- Tail end of cod
- Provides the white fish flesh that becomes the main body of the dish.
- Oil for frying
- Conducts heat to brown the outside of the fish and adds richness to the crust.
The step that matters
Fry the cod pieces until brown. Oil that is too hot can scorch the outside before the fish cooks through, while oil that is too cool makes the pieces soak up grease and turn soggy. Keeping the oil steadily hot and frying until just brown gives a crisp exterior with moist flesh.
“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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