Vegetable oil for frying
1 1/2 to 2 pounds of fresh cod
salt and pepper
1/2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons of cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinch
Second lemons and malted to topping
Special equipment: 3 disposable cakes
Pour 2-inch vegetable oil into a large pan. Heat pan over large burner and heat oil over medium heat. To check that the oil is hot enough, drop into 1-inch cubes of white bread. The bread should be brown in a 40 count.
Cut cod in 4 servings, 6 to 8 ounces portions and season with salt and pepper. Put a few balls of flour in a cake mold. Mix egg and water in the second can. Fresh bread crumbs and mustard and Cayenne in the third can season. Coat fish into flour, then egg, and then bread crumbs. Place gently coated fish in hot oil and fry 5 minutes on each side until medium golden brown in color.
If the fish is evenly golden, remove and drip off on brown paper bags.