Dinner Tonight: Cod With Tarragon-Anchovy Breadcrumbs Recipe
- 2 fillets cod or haddock, about 3/4 pound
- 5 slices slightly stale white bread
- 8 anchovy fillets, minced
- 2-3 dense sprigs tarragon
- 1 egg, whisked
- 1/2 cup flour
- Peanut or canola oil for frying
- 1/2 tablespoon butter
- Lemon
- Spread the flour and the egg separately on two plates large enough to hold the fillets.
- Heat 1/2 inch of oil in a skillet just large enough to hold the fish. As it warms, add the butter. Dip the fish fillets in the egg, then the flour, then the breadcrumbs. If necessary, lay the fish out and pat the breadcrumbs onto the fillets by hand. Lower them carefully into the oi, which should have a healthy sizzle, cooking 3-4 minutes per side until golden brown.
- Drain on paper towels briefly, and serve with lemon wedges and a simple salad.
haddock, bread, anchovy, tarragon, egg, flour, peanut, butter, lemon
Taken from www.seriouseats.com/recipes/2009/10/dinner-tonight-cod-with-tarragon-anchovy-breadcrumbs-recipe.html (may not work)