Deviled Cod Fish


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A unique appetizer that combines deviled eggs and cod fish!

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Serving Size / Yield

4 servings


  • 1/2 tsp. powdered mustard
  • dash cayenne pepper
  • 1/2 tsp. oregano
  • 1 tube anchovy paste
  • 1/2 C. olive oil
  • 2 tsp. lemon juice
  • 8 small fillets of cod
  • 1/2 C. flour
  • 1 egg, lightly beaten
  • 1 C. olive oil
  • 1 lemon, cut in quarters

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Mix mustard, pepper, oregano, anchovy past, olive oil and lemon juice well together. Spread mixture on one side of fillets and let stand for 1 hour. Roll fillets and fasten with toothpicks. Roll in flour, dip in egg and fry gently in olive oil until brown and crisp. Remove toothpicks and serve fish with lemon quarters.

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