Fried Tomcod


  • 1 kg (2 lbs) of tomcod
  • All-purpose flour
  • 1 egg + 1 egg yolk
  • 30 ml (2 tbsp.) cold water
  • Breadcrumbs
  • Cooking oil (about 10 cm or 4 inches deep)
  • Salt to taste
  • Lemon wedges


  1. Clean fish, remove the tails and fins and wash the insides.
  2. Dry the inside and outside, and then roll them in flour.
  3. Beat the egg, egg yolk and water with a fork.
  4. Place the fish in this mixture, then roll in breadcrumbs.
  5. Let the fish dry for 30 minutes on a rack at room temperature.
  6. Cook the fish in deep fryer, heated to 185 °C (360 °F) until golden.
  7. Place the fish on paper towels and season with salt and serve hot with lemon wedges (6 servings).