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X Italian Fish and Sea Food Dishes
Codfish Vincent/Merluzzo alla Vincenzo (fried fresh codfish, coated in breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

3 slices codfish
1 egg, beaten
1/4 cup olive oil
salt and pepper
flour
breadcrumbs
lemon slices



Directions

Cut fish into small fillets, season and roll in flour, dip in egg and roll in fine

breadcrumbs.

Fry in hot olive oil until a golden brown.

Serve with lemon slices.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of New York Public Library.

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