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6
servingsMedium
Published 2013
Scrape the skin off the fish and discard. Bone the fish carefully and cut it in half lengthwise and then into pieces about 2 inches (5 cm) wide. Rinse and dry. Dredge the cod in the flour, shaking off the excess. Heat the oil in a skillet over medium heat. Fry the cod on both sides until golden brown. Transfer with a slotted spoon to paper towels to drain and keep warm. Reserve the pan with the