Braised Labrador Cod
|Diced fat salt pork||1⁄4 Cup (4 tbs)|
|Cod fillets||2 Pound (preferably with skin-on, fresh or defrosted frozen)|
|Flour||1⁄4 Cup (4 tbs)|
|Onion||1 Large, diced|
|Garlic powder||1⁄2 Teaspoon|
|Celery stalk||1 , diced|
Cook pork slowly in a large skillet until the fat is rendered out; stir occasionally.
Cut fillets into 6 servings and roll in flour, then place in skillet skin-side down.
Fry until brown; turn and sprinkle with the onion, seasonings and celery.
Cover and let simmer 10 to 20 minutes, depending on thickness of fish.