|The Cape Cod Table|
|by Lora Brody|
Fragrant fish chowder, rich oyster stew, sweet beach-plum jam... these dishes are as evocative of Cape Cod as the salty tang of a sea breeze and t...
1 - 10 of 57 for fried cod
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Dip fillets quickly in and out of water that has been lightly salted or seasoned with lemon juice. Pat dry with paper towels. Melt butter in a small ...
Cut fillets into ... Dip pieces of cod in the batter, ... will vary with size. Transfer to paper toweling to drain. Serve with tomato horseradish sauce.
In a large ... the pieces of cod fish into the ... This will keep the oil clean. Condiments: tarter sauce, lemon wedges, and malt vinegar. Northwest Oregon
Preheat oven to ... Sweet 'N Crispy Cod: Cut cod ... each inch of thickness. Because some of the fish tapers, you might want to tuck thinner ends under.
Boil fish in water with diced onion, teaspoon of salt and teaspoon of pepper, until fish flakes. Strain water from this when cooked, keeping liquid. ...
Mix all ingredients (except fish, bread crumbs and oil). (You may have to add some of the dry bread crumbs to achieve the right consistency for ...
Mash or mix together fish, egg, butter, salt and pepper, chopped onion, parsley, and potatoes. Form into cakes and coat with bread crumbs. Brown both ...
Line bottom of saucepan with sliced potato. Scatter chopped onions over the potato, then put in the fish. Add enough water to cover the potato. Bring ...
Soak cod fish overnight or ... batter. Drop by the teaspoonful in hot frying pan with oil. Remove from pan when both sides are golden brown. Serve while hot.
Mix together the ... and fry the cod balls in batches, ... drain on paper towels. Serve the fritters warm with remaining tartar sauce. Makes 36 fritters.
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