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Fried Cod

Cut a cod in slices, dust with pepper and salt and let remain for two hours. Wipe the slices dry, dip in yolk of egg and then in breadcrumbs, mix with flour, season and put in pan with plenty of fat and fry quickly. The tail is best for frying, and after removing the skin and bones, cut in slices and press with a cutlet bat.

Fried Codfish, Maitre d'Hotel Trim a few fillets of cod and dip them in flour. Rub some breadcrumbs through a wire sieve, whisk two whole eggs, season, and dip the fillets in the eggs, roll in the breadcrumbs and fry to a light brown. Serve with maitre d'hotel sauce in a boat.