Crowd-Pleasin' Cod Sandwiches
Yield
3 - 6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
cod fillets
pacific/true-or ling cod |
|
| ¼ | cup |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 2 | cups |
milk
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
well-beaten |
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
| 3 | each |
english muffins
split and toasted |
*
|
| 6 | each |
tomato slice
|
* |
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
cod fillets
pacific/true-or ling cod |
|
| 59 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
dry mustard
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 473 | ml |
milk
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
well-beaten |
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
| 3 | each |
english muffins
split and toasted |
*
|
| 6 | each |
tomato slice
|
* |
| 1 | x |
parsley leaves
|
*
|
Directions
Poach fish.
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.
