Cod à la Dieppoise is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of fried cod steaks served on a bed of matelotte sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cod à la Dieppoise.
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This is a classic recipe for a Victorian version of Cod à la Dieppoise that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 221.—COD A LA DIEPPOISE
Procure slices of cod about half an inch thick, dip them in a little milk on a plate, flour them over thoroughly, and fry them in plenty of very hot lard or clean fat; it will take about twenty minutes to cook then through; the slices of cod must then be drained on a cloth to absorb all grease, and placed neatly on a dish in which there has been previously poured some white matelotte sauce, No. 87, or else, if more convenient, muscle sauce, No. 42.
Modern Redaction
Ingredients:
4 cod steaks, about 12mm thick
milk
100g plain flour
olive oil, for frying
60ml matelotte sauce
Method:
Wash the cod steaks and pat dry then dip in milk. Coat the steaks all over with the flour.
Heat the oil in a non-stick pan and add the cod steaks. Fry for about 20 minutes, or until golden brown all over and cooked through. Pour some matelotte sauce on a warmed serving plate, arrange the fired cod steaks on this and serve.
