Crowd-pleasin' cod sandwiches
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pacific/True Cod fillets or Ling Cod |
| ¼ | cup | Butter |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Dry mustard |
| 1 | dash | Cayenne pepper |
| 2 | cups | Milk |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| 1 | Egg; well-beaten | |
| 1 | cup | Grated sharp Cheddar cheese |
| 3 | English muffins split and toasted | |
| 6 | Tomato slices | |
| Parsley | ||
Directions
Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly. Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about ½ cup of hot mixture into eggs; return to mixture in saucepan.
Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through. Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute. Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately.