Fried Cod à la Portuguaise is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of fried cod steaks served with a sauce made from a blend of tomato sauce, mussel liquor, white wine, Harvey's sauce and anchovy essence. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Cod à la Portuguaise.
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This is a classic recipe for a Victorian version of Cod à la Dieppoise 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. 222.—COD FRIED, A LA PORTUGUAISE
Fry the slices of codfish as directed in the preceding case; and when done, dish them up, and pour round them the following sauce: viz.,—to half a pint of tomata sauce, No. 21, add the reduced or concentrated liquor of a pint of muscles, a glass of wine, a little Harvey, anchovy, nutmeg, and an ounce of butter; stir over the fire until quite hot.
Modern Redaction
Ingredients:
4 cod steaks, about 12mm thick
milk
100g plain flour
olive oil, for frying
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.
When the fish is almost done, combine the tomata sauce, reduced mussel liquor, white wine, Harvey's sauce, anchovy essence and butter in a pan. Season with nutmeg, to taste then cook until almost boiling.
Arrange the cod steaks on a warmed plate, pour over the sauce and bring to the table.
