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Prep 30 mins
Cook 15 mins
This recipe is from Frank Melseth, SandPoint Alaska. He is the Captain of a fishing boat. He shared the recipe in National Fisherman, a commercial fishing publication. He said the crew loves it and it is easy to do. I use an applewood smoked bacon and have made it a dozen times.
- Saute the chopped bacon and onion for about 10 minutes over medium heat.
- Add salt and peppered cod to pan, moving the bacon and onion mixture around the fillets, reduce heat a little and turn the cod over in about 5 minutes.
- Continue to cook the cod until it flakes easy.
- Remove the cod, bacon, onions to a warm serving dish, and set aside, covering the fillets.
- Reduce the heat to low and add flour and butter, stirring to brown the flour.
- Add the milk and stir until it makes a thick brown gravy.
- Ladle gravy over fillets and bacon, onion mixture.
- Potatoes or rice go well with this dish.
- Have the fishmonger cut the blood line from the fish-and I use an applewood smoked thick bacon.
This was good in a basic kind of way, but it was more of a white sauce than a brown gravy (I couldn't get the flour to brown on low heat). I might try this again with more bacon and less milk to strenghten the flavor. I'm also wondering if my having processed (instead of hand chopping) the onion made too much liquid for the bacon to cook properly (it came out soft rather than crisp) and therefore yielded less grease.
Easy and flavorful. I love my bacon, so I'd up it to 4 slices. It does make a white sauce, not a brown sauce, and that worked quite nicely. DH liked as well, which is quite a bonus when trying to please an eater with strong opinions!
This was a tasty, quick way to prepare fish. I added a little oil to cook the bacon and onions in. I was a little concerned about making the gravy with the browned bits of fish stuck in the pan, but the extra flavor in the gravy was quite good.