Cod à L'Indienne is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of floured cod steaks that are fried and served with curry sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cod à L'Indienne.
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This is a classic recipe for a Victorian version of Cod à L'Indienne 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. 226.—COD A L'INDIENNE
Fry or grill the slices of cod as in No. 221; and when done, dish them up, and pour over them some curry sauce, No. 85, in which there have been mixed a little anchovy and about two ounces of butter. Serve plain boiled rice separately.
Modern Redaction
Ingredients:
4 cod steaks, about 12mm thick
milk
100g plain flour
olive oil, for frying
100ml curry sauce
Method:
Wash the cod steaks and pat dry then dip in milk. Coat the steaks all over with the flour.
Heat the oil in a non-stick pan and add the cod steaks. Fry for about 20 minutes, or until golden brown all over and cooked through. Pour some curry sauce on a warmed serving plate, arrange the fired cod steaks on this and serve.
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