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Posted on Jan 7, 2008 in
New England Fried Schrod And Nantucket Bay Scallops With Green Cabbage & Carrot Slaw

There is no other fish that has influenced the entire world as much as the humble cod has. Fishing the outer islands of Boston Harbor every May during the 1980's, I would catch market-size "schrod" (fish between 8-12#) on cut clams. It was the first time I began to understand how important it was to find structure and fish on and around it. I quickly became a fan of fresh schrod and pollock.

Any other white fleshed fish will work in this recipe.

I like this recipe because the Italian breadcrumbs do not soak up an excess amount of frying oil as a batter mix does. I also like to juice up any store bought tartar sauce with fresh chopped herbs and chopped marinated artichoke hearts.

New England Fried Schrod And Nantucket Bay Scallops With Green Cabbage & Carrot Slaw
Yield 4

1# Fresh, Boneless Schrod Fillets
1# Nantucket Bay Scallops
1 ea. Whole Egg
2 oz. Whole Milk
¼ Cup AP Flour
1 Can Italian Style Bread Crumbs
Vegetable Oil - for frying

In a mixing bowl, mix the egg, milk and flour together to make a batter. Put the Schrod and Scallops in another mixing bowl and add the batter. Work the batter on all of the fish. Keeping your left hand "wet" in the fish bowl, transfer the Scrhod and scallops a little bit at a time to the bowl with the Italian Bread Crumbs. Using your right "dry" hand, coat the fish with breadcrumbs and place on a plate lined with paper towels.

In a large pot, heat up the oil to 350 degrees. Cook your Schrod and Scallops in small batches so the oil temperature does not drop too dramatically. Fry for 2-3 minutes, pull out and place on a plate with paper towels to drain off the excess oil.

Be careful not to over heat the oil as it will pose a fire hazard. A frying oil thermometer always makes this easier. Use prudence and slowly heat up the oil.

Green Cabbage & Carrot Slaw

½ head Green Cabbage, Chiffonade(thin) cut
3 ea. Peeled Carrots, shredded using a box grater
4 oz. Champagne Vinaigrette
2 ea. Sweet Oranges, juiced, save the juice
2 oz. Extra Virgin Olive Oil
Salt, Fresh Ground Black Pepper

Mix all ingredients together in a large mixing bowl and keep covered in refrigerator. This can be made an hour in advance.