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Lunch in Labrador

Codfish, Canadian Style

November 30, 2001
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Codfish, Canadian Style

1 1/2 lb. cod fillet
1 egg
1 cup unseasoned breadcrumbs
1 to 2 tsp. dill
Salt and pepper, to taste
2 to 3 Tbsp. olive oil
1 lemon, sliced
Few sprigs parsley

Beat egg in a small bowl and dip the fillets in the egg. Put breadcrumbs (DON’T use seasoned!) on a plate and mix in dill, salt, and pepper. Dip the fish in the breadcrumbs. Heat oil in a non-stick skillet (we use a 9-inch pan) and drop the fish in the pan. Cook for about two minutes on each side or until the fish flakes and the pieces are golden brown. Note: Cooking times depend on thickness. Thin pieces of cod (less than half an inch) will take two to three minutes per side; thicker fillets (three-quarters to one inch) need three to four minutes each side. Too much cooking will dry the fish out and spoil the flavor; err on the side of undercooking. Serve on warmed plates and garnish with lemon slices and parsley. A glass of cold white wine (bottles are easily chilled in northern waters!) complements this nicely.

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