Ingredients:
- 2 lbs (1kg) dried & salted cod fillets; cut into strips about two inches (5cm) wide and six inches (15cm) long.
- 9 eggs
- a pinch of basil , optional.
- 2 medium summer squash cut crosswise into 1/2' thick slabs.
Directions:
- 1. Rinse the salt off the cod and soak I fresh water for an hour or so, to soften it. See Photo
- 2. When the cod is soft enough, cut it into strips.
- 3. Soak in fresh water for at least 12 hours. Keep it in the fridge and change the water five or six times.
- 4. Okay, its New Year’s morning and you’ve had at least one Bloody Mary or a decent sized mg of George Washington’s Eggnog.
- 5. Make the grits according to the directions on the package.
- 6. Rinse the baccala one last time & let it come to room temp.
- 7. While that’s happening, prep the veggies. See Photo
- 8. Get out one of your trusty cast iron skillet and get it fairly hot.
- 9. Dry the cod strips with a paper towel.
- 10. Whisk one of the eggs.
- 11. Put the corn meal & the basil into a suitable bowl & stir.
- 12. Put a bit of butter or olive oil in your skillet. I have been known to add a wee bit of bacon drippings to the pan.
- 13. Dip the cod strips in the egg & dredge in the corn meal.
- 14. Fry the cod for 3 or 4 minutes per side, depending on thickness See Photo. The corn meal should be crispy but the cod shouldn’t be cooked to death.
- 15. While the cod is frying, get out your other cast iron skillet, the big one, add some olive oil & start frying the potatoes.
- 16. When the spuds are about half done add the onions.
- 17. When the potatoes are almost done add the bell peppers and the squash See Photo. You can adjust this timing to suit your own taste. I like my squash just cooked.
- 18. While cooking the veggies you can poach or fry the eggs to your liking. See Photo
- Assemble the crew, serve & enjoy. Sorry I don’t have a pic of the finished meal but last year when I did this I wasn’t thinking about posting it so didn’t take any pics and the next time it gets cooked will be 01 Jan. 2012.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2004.6 Kcal (8393 kJ) | ||
| Calories from fat | 193.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 1128.28mg | 376% | |
| Sodium | 35316.15mg | 1472% | |
| Potassium | 7796.8mg | 166% | |
| Total Carbs | 92.92g | 31% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 7.8g | 31% | |
| Protein | 337.04g | 674% | |
| Vitamin C | 85mg | 142% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 29.6mg | 164% | |
| Calcium | 885.8mg | 89% | |
| Amount Per 100 g | |||
| Calories | 220.94 Kcal (925 kJ) | ||
| Calories from fat | 21.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 33% | |
|---|---|---|---|
| Cholesterol | 124.36mg | 376% | |
| Sodium | 3892.44mg | 1472% | |
| Potassium | 859.34mg | 166% | |
| Total Carbs | 10.24g | 31% | |
| Sugars | 0.67g | 24% | |
| Dietary Fiber | 0.86g | 31% | |
| Protein | 37.15g | 674% | |
| Vitamin C | 9.4mg | 142% | |
| Vitamin A | 0.2mg | 71% | |
| Iron | 3.3mg | 164% | |
| Calcium | 97.6mg | 89% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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