Crowd-Pleasin' Cod Sandwiches Recipe - Cooking Index
Crowd-Pleasin' Cod Sandwiches Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Pacific/true cod fillets - or ling cod |
| 1/4 cup | 49g / 1.7oz | Butter |
| 3 tablespoons | 45ml | Flour |
| 1/2 teaspoon | 2.5ml | Dry mustard |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 2 cups | 474ml | Milk |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Egg - well-beaten | |
| 1 cup | 146g / 5.1oz | Grated sharp cheddar cheese |
| 3 | English muffins - split and toasted | |
| 6 | Tomato slices | |
| Parsley |
Poach fish (see Easy Poached Fish recipe).
Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly.
Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about 1/2 cup of hot mixture into eggs; return to mixture in saucepan.
Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through.
Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute. Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately.
(NOTE: Recipe may be doubled or tripled to serve a crowd!) A West Coast Fisheries Development Foundation Recipe.
Source:
Ann Kaye and Hetty Rance
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