Cod Steaks
Ingredients
Directions
Prepare
Chill cod steaks in the ice box for at least 1 hour.
Cook and serve
Fry the cod steaks in boiling lard.
Drain the cod steaks and serve on a cut paper or folded 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
- Cod steaks
- Provide the flaky white fish that is the main component of the dish.
- Boiling lard
- Conducts heat quickly to fry the fish, browning its surface and giving it a crisp exterior.
The step that matters
Frying in boiling lard. The lard must be hot enough when the chilled fish goes in. Hot fat sears the outside quickly, forming a crust and limiting oil absorption. If the fat is too cool, the fish soaks up grease and turns soggy.
“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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