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Cod, Crimped

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Cuts
  2. a tablespoonful of vinegar
  3. Cod
  4. Water
Contains FishSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Make some deep cuts as far as the bones on both sides of a j>erfectly fresh cod, making the cuts at two inches distance, and cut one or two gashes on the cheeks ;
  2. then lay the fish in cold water, with a tablespoonful of vinegar in it, for an hour or two.
  3. It may afterwards be boiled or fried.
  4. If it is to be boiled, it should be plunged at once into boiling water, and then simmered gently.
  5. Crimping renders the flesh firmer, and makes it better both to cook and to servo.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife