CRISPY PAN-FRIED COD
Ingredients for 4 servings:
1 pound codfish fillet
1/3 cup flour
1 egg beaten with 2 teaspoon water
1 1/2 cup breadcrumbs
2 tablespoons corn oil
1 tablespoon unsalted butter
Preheat the oven to 250 degrees. Cut the cod into 4 to 6 equal pieces.
Place flour, beaten egg and breadcrumbs in 3 separate Pyres pie plates. Dip the fillets first in the flour shaking off any excess. Then coat the fish with the egg mixture, draining off excess. Finally roll the fillets in the breadcrumbs.
Heat the oil and butter in a 10" or 12" skillet. When it is hot but before it smokes add the fish fillets in a single layer. Cook over medium heat checking to maintain enough heat to brown the surface without overheating the oil for 2 minutes until well browned. Turn the fillets and repeat on the other side, approximately another 2 minutes. Remove fish portions 1/2" thick to a bake sheet and place in the warm oven. Turn and cook fillets another 2 minutes. Place remaining pieces, even if they are not cooked through entirely to the bake sheet and bake for another 10 minutes.
Serve with lemon wedges and a green garnish of parsley or lettuce with Mousseline Mayonnaise (under Sauces).