Crimped Cod with Oyster Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of cod fillets firmed in cold water that are boiled and served with oyster sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Crimped Cod with Oyster Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Crimped Cod with Oyster Sauce 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. 220.—CRIMPED COD, OYSTER SAUCE.
Have some clean water ready boiling on the fire: place the slice or slices of crimped cod in it; add salt in sufficient quantity to strongly flavour the water, and having allowed the fish to boil very gently for about twenty minutes, the slices must be immediately dished up as soon as they are done; inasmuch as to allow any fish to remain in water after it is done, spoils it; but this is more particularly the case with all crimped fish. Garnish the slices of crimped cod with picked parsley, and some pieces of the liver which have been boiled separately, and serve oyster sauce, No. 43, in a sauceboat. Note.—Cod's liver, when boiled with the fish, through the decomposition of its oil, imparts and unpleasantly strong flavour.
If possible, buy a very fresh cod and fillet yourself. Make gashes in the skin side of the fish then place in a bowl of ice water for 20 minutes to firm up.
In the meantime, bring a pan of salted water to a boil. Add the cod fillets and cook for between 15 and 20 minutes, or until the cook is cooked. Drain and place on a serving plate, garnish with pickled parsley and serve accompanied by oyster sauce.
