INGREDIENTS

  • 1 1/2 lbs cod fish fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 eggs , lightly beaten with 3 tablespoons of water
  • 2 cups fresh breadcrumbs
  • 2 tablespoons fresh parsley , minced
  • 1/2 cup vegetable oil, for frying
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne , to taste
  • 2 tablespoons fresh parsley , minced
  • 2 lemons , wedges, for garnish

DIRECTIONS

  1. Cut fillets into 1/2-inch strips and season with salt and pepper.
  2. Stir the parsley into the bread crumbs and season with salt and pepper.
  3. Place flour, eggs and bread crumbs in separate shallow bowls.
  4. Dredge strips of scrod in flour shaking off excess.
  5. Dip scrod in egg mixture and then roll to coat in the bread crumbs.
  6. Set coated fish on waxed paper-lined sheet pan.
  7. In a large skillet heat 1/2-inch oil until very hot but not smoking.
  8. Carefully add the coated fish strips to the hot oil and cook, turning once, until golden brown on both sides. About 2 minutes on each side.
  9. Do in batches.
  10. Transfer browned fish strips to paper towels to drain.
  11. Sprinkle with salt, cayenne and parsley.
  12. Repeat process.
  13. serve with lemon Wedges and some Tartar Sauce.