This is not my own invention, but an institution, from the Oyster House, itself a Pittsburgh institution. Fillets of cod, for which you could substitute haddock, coley or indeed almost any white fish, are dipped in egg and then cornmeal, fried and put inside a soft bun from which the fish overhangs generously. The whole is sprinkled liberally with a hot pepper sauce. Eat hot.
© 1995 Frances Bissell. All rights reserved.