- 2 pounds fresh boneless OCI Cod Fillets
- 3⁄4 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons vegetable oil
Pat the cod fillets completely dry with paper towels. In a large shallow dish or deep platter, mix together the flour, salt and pepper. Roll the fillets around in the flour mixture to coat them evenly and shake off any excess.
In a large heavy frying pan, heat the butter and oil together over moderate heat. When the foam subsides, add the cod fillets, a few at a time. Do not crowd the pan. Regulating the heat so the fillets do not scorch, fry them for 4 to 6 minutes on each side (depending on their thickness), turning them carefully with a wide spatula.
The fillets are done when they flake easily when prodded gently with a fork. When the fillets are cooked, remove them to a heated platter and keep them warm in a low oven while you fry the remaining fillets in the same manner. Serve as soon as all the fillets are cooked.
The fish for this traditional Newfoundland recipe should be very fresh. The fillets may be served with tartar sauce or simply garnished with lemon wedges. Boiled potatoes are the usual accompaniment but children may enjoy French fries as well.