Fry Fish


Fry Fish


  1. Vegetable oil, for frying
  2. 1 1/2 to 2 pounds fresh cod
  3. Salt and pepper
  4. 1 /2 cup all-purpose unbleached flour
  5. 2 large eggs
  6. 2 tablespoons cold water, a splash
  7. 2 cups plain bread crumbs
  8. 1/2 teaspoon dried mustard powder
  9. 1/4 teaspoon cayenne pepper, a few pinches
  10. Suggested: 3 disposable pie tins
  11. Wedged lemons and malt vinegar for topping


  • Pour 2-inches of vegetable oil into a large skillet.
  • Place skillet over large burner and heat oil over medium high heat.
  • To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
  • Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper.
  • Place a couple of scoops of flour in a pie tin.
  • Combine egg and water in second tin.
  • Season plain bread crumbs and mustard and cayenne in the third tin.
  • Coat fish in flour, then egg, and then bread crumbs.
  • Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
  • When the fish is evenly golden all over, remove and drain on brown paper sacks.

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