Gail Ciampa: Scrod Francaise fits the bill for Lenten dining
Scrod served in a seasoned egg batter, sautéed in lemon and white wine.
That doesn’t sound like Lent food, but it is.
It is also a dish on the menu at the Greenville Inn in Greenville, Rhode Island.
The only thing tricky about making the scrod is taking care not to break the fish while sauteeing.
If you can’t make it to the inn, make the dish at home with this recipe shared 11 years ago.
GREENVILLE INN SCROD FRANCAISE
Flour for dredging
10 ounces cod in two pieces (see note)
1/4 cup oil
2 tablespoons margarine
1 ounce sherry
Juice of 1/2 lemon
1/4 cup vegetable stock (for lenten dinners or chicken stock, for others)
Make a fresh egg batter by beating the eggs, seasoning them to taste with salt and pepper and adding a bit of diced parsley. Put aside.
Season a plate of flour with salt and pepper. Dredge the scrod through the flour. Then dip the fish in the egg batter and shake off excess egg.
Heat a skillet with vegetable oil, 1/4 inch deep, about 1/4 cup for an 8-inch pan, more for a larger skillet.
Cook each piece of scrod thoroughly on one side and then carefully flip it over to brown the other side. You don’t want the fish pieces to break.
Leaving fish in the pan, drain out the oil.
Add the margarine (butter will burn) to the pan, and stir in about a teaspoon of flour to make a roux. Let cook but keep stirring.
Add the lemon juice and the sherry. Belknap prefers Cribari Vineyards Sherry from California, but any sherry or white wine works. Add the stock and lower the heat. Simmer until the sauce is reduced to desired consistency.
Chef’s note: Buy thin cuts of cod, preferably the tail portions. The thinner it is, the easier it is to work with in this recipe.
Gail Ciampa is food editor of The Providence (Rhode Island) Journal. Email her at firstname.lastname@example.org or follow her on Twitter at @gailciampa.