Ingredients

o   2 lbs cod (cut into 4-6 pieces)

o   2/3 cup of flour

o   1/3 cup breadcrumbs

o   1/3 cup grated parmesan

o   pinch of cayenne

o   1 egg

o   1/2 cup milk

o   canola oil (as needed)*

Directions

1.     Pat the fish dry with a paper towel.

2.     Combine the flour, breadcrumbs, parmesan, and cayenne in a shallow bowl or plate. Season with salt and pepper.

3.     Whisk together the egg and milk in a separate shallow bowl.

4.     Heat canola oil in a large cast iron pan over medium high heat (if you drop a pinch of flour into the oil, it should sizzle, but not burn).

5.     Once the oil is hot, dredge each piece of fish in the milk mixture followed by the flour mixture then place carefully in the oil (depending on the size of the fish, cook in batches). Cook ~3 minutes per side (be careful to watch it so it doesn’t burn).** Remove the fish from the pan and place on a paper towel lined plate.

5.     Serve with lemon, vinegar, ketchup, and of course, potatoes.

Notes

*The amount of oil depends on the size of your pan and how much fish you’re cooking. I use a 10 inch cast iron pan with about 1/2 inch of oil in the pan. You can add more oil during the cooking if you need more.

**Similarly, frying time will depend on the oil temperature, size of the fish, etc. so carefully watch the first piece of fish to gauge what the cooking time will be. Once I see the golden brown start to appear at the sides of the bottom, I flip it.