The breading for the cod consists of two parts: the anglaise and the bread crumbs. Anglaise is a mixture of whole eggs beaten with water and oil. If desired, a little seasoning can be added. The oil prevents the egg white from foaming when beaten, allowing the mixture to spread evenly on the fish.
Serves 4
For this recipe, you will need:
2 large eggs
1 tablespoon water
1/4 teaspoon kosher salt
1 tablespoon vegetable oil
About 1 cup all-purpose flour
About 2 cups breadcrumbs, panko, cornmeal, or corn flour*
Four 4- to 6-ounce boneless, skinless cod fillets
As needed clarified butter or vegetable oil for pan-frying
Directions:
1. Make the anglaise: In a medium mixing bowl, whisk together the eggs, water, 1 tablespoon of vegetable oil, and the salt. Set aside.
2. Sift the flour onto a sheet of parchment or waxed paper.
3. Spread the bread crumbs onto a second sheet of parchment or waxed paper.
4. Line up the flour, anglaise, and bread crumbs in order.
5. Wearing kitchen gloves, flour the fish, patting it between both hands to discard the excess flour. If you want a thin breading, brush the anglaise on the fish. If you prefer a thicker breading, dip the fish into the anglaise, letting any excess egg drip off.
6. Dredge the fish in the crumbs and pat the fish to free any excess crumbs. The breaded fish may rest for up to 2 to 3 hours.
7. Heat a 10- or 12-inch sauté pan over medium-high heat. Add enough clarified butter or oil to reach 1/4 inch up the side of the pan. Heat the butter or oil to 425 degrees F.
8. Slip the fish into the oil and pan-fry on the first side until golden brown on the bottom. Do not crowd the fish; you may have to cook it in batches, depending on the size of the pieces. Turn the fish and pan-fry to golden brown on the second side.
9. Use a slotted fish spatula to remove the fish from the pan. Drain the fish on paper towels before serving.
*Yellow corn flour can be found in gourmet shops. Or use packaged, pre-seasoned seafood breading such as Zatarain’s Fish Fry. If unavailable, use a mixture of 2/3 cup cornstarch, 2/3 cup all-purpose flour, and 2/3 cup yellow corn meal as a substitute.
Serves 4
For this recipe, you will need:
Directions:
1. Make the anglaise: In a medium mixing bowl, whisk together the eggs, water, 1 tablespoon of vegetable oil, and the salt. Set aside.
2. Sift the flour onto a sheet of parchment or waxed paper.
3. Spread the bread crumbs onto a second sheet of parchment or waxed paper.
4. Line up the flour, anglaise, and bread crumbs in order.
5. Wearing kitchen gloves, flour the fish, patting it between both hands to discard the excess flour. If you want a thin breading, brush the anglaise on the fish. If you prefer a thicker breading, dip the fish into the anglaise, letting any excess egg drip off.
6. Dredge the fish in the crumbs and pat the fish to free any excess crumbs. The breaded fish may rest for up to 2 to 3 hours.
7. Heat a 10- or 12-inch sauté pan over medium-high heat. Add enough clarified butter or oil to reach 1/4 inch up the side of the pan. Heat the butter or oil to 425 degrees F.
8. Slip the fish into the oil and pan-fry on the first side until golden brown on the bottom. Do not crowd the fish; you may have to cook it in batches, depending on the size of the pieces. Turn the fish and pan-fry to golden brown on the second side.
9. Use a slotted fish spatula to remove the fish from the pan. Drain the fish on paper towels before serving.
*Yellow corn flour can be found in gourmet shops. Or use packaged, pre-seasoned seafood breading such as Zatarain’s Fish Fry. If unavailable, use a mixture of 2/3 cup cornstarch, 2/3 cup all-purpose flour, and 2/3 cup yellow corn meal as a substitute.
