pair-of-tongs technique. You can use this same technique with
different fish (a cleaned soft-shell crab, skate) and a variety of
vegetables (sugar snap peas with toasted almonds, garden peas). In
all cases, soak the fish first in milk and get the pans very hot
before cooking. The only issue is if you’re feeding more than one.
How many pans does it take to cook this dish for a family of four?
I see your point. Try this: use two larger pans, one of which is
ovenproof, and cook all four fillets in that and the corn in the other
pan all at once. Finish the fish in the oven and it will all work out
the same.
2 cups whole milk
4 equally thick fillets of cod
⅓ cup cracker meal*
⅔ cup all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil or clarified butter*
1 to 2 cups fresh corn, cut off the cob with a sharp knife
½ cup stringed sugar snap peas, cut in half
½ cup heirloom cherry tomatoes, cut in half
1 tablespoon minced chives
2 tablespoons unsalted butter, softened
Preheat the oven to 450°F.
Place the milk in a shallow pan and soak the cod for 20 minutes
at room temperature. In another shallow pan, stir together the