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Cod, Salt, Fried

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United Kingdom

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

Ingredients 8 ingredients

  1. Butter
  2. Water
  3. Salt
  4. two large onions
  5. Must
  6. One pound of cod
  7. Milk
  8. Flour
Contains GlutenFishMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.

Method

  1. Soak and simmer tho eod.
  2. as in the preceding recipe;
  3. drain it, and divide it into large flakes.
  4. Fry two large onions rvi?* t th'n s^ce8 a little butter, and, when dghtly browned, drain them.
  5. Thicken tho butter with a little flour, and when very smooth add gradually a little new milk or cream until the sauce is as thick as a custard.
  6. Let the onions heat once more in the sauce, and season them with a little cayenne.
  7. Fiy the flakes of fish until lightly browned.
  8. Place them on a hot dish, and pour the sauce over them.
  9. Time to simmer the salt cod, fifteen to twenty minutes.
  10. Probable cost, 6d.
  11. per pound.
  12. One pound of cod with sauce will serve for three or four persons.
  13. Cod, Salt, witli Parsnips (a dish for Ash Wednesday).
  14. — Salt cod is usually accompanied by parsnips, probably because that wholesome root is at its best and sweetest during the course of Lent, and it is very generally served with them and egg sauce on Ash Wednesday.
  15. Wash the fish thoroughly, and lay it in cold water to draw out the salt.
  16. It must lie for at least twelve hours, and longer if it is very salt, and the water Ought to be changed every four or five hours.
  17. When thoroughly soaked, put it in a saucepan with plenty of cold water, and let it heat very gradually.
  18. It must not be allowed to boil, or it will harden.
  19. WTien nearly boiling, draw it to the side of the fire, and let it simmer gently for about twenty minutes.
  20. Drain it, and serve it unbroken on a hot napkin, accompanied by mashed parsnips and egg sauce (see Egg Sauce) .
  21. Time to soak, from twelve to forty-eight hours, according to the dryness and saltness of the fish.
  22. Probable cost, 6d.
  23. per pound.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Colander