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