Perfect Pairings : Terras de Paul, Branco, 2007, Ribatejo, Portugal, 344845

Portuguese Oven-Fried Cod

3/4 cup dry bread crumbs
3/4 cup yellow cornmeal
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cayenne
4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)
2 large eggs, lightly beaten
6 tablespoons safflower oil

1. Preheat oven to 500°F.

2. Combine bread crumbs, cornmeal, salt, cinnamon and cayenne in a large sealable plastic bag and shake to mix.

3. Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.

4. Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.







					Portuguese Oven-Fried Cod 3/4 cup dry bread crumbs 3/4 cup yellow cornmeal 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cayenne 4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick) 2 large eggs, lightly beaten 6 tablespoons safflower oil 1. Preheat oven to 500°F. 2. Combine bread crumbs, cornmeal, salt, cinnamon and cayenne in a large sealable plastic bag and shake to mix. 3. Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate. 4. Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.



	Terras de Paul • 2007 • Branco • 344845 Grape: Fernao Pires, Antao Vaz, Chardonnay appearance - bright, clear color : golden yellow aroma - strong flavors (smell + taste) sweetness - medium dry acidity - neutral oak - burnt sugar • burnt wood fruit - green apples • lemon • honeysuckles • honey earth - chalk • flint body - medium additional notes - also a great sipper, loads of fruit ViniCode™ expires - May 16, 2010				• Portuguese winemaking is an ancient tradition. It was introduced and expanded by the Phoenicians, Carthaginians, Greeks and Romans. • The most famous wine producing region in Portugal is the Douro Valley, home to the world famous Port. • The Fernao Pires grape is grown throughout Portugal. There are also significant plantings in South Africa. • The Ribatejo region of Portugal is dominated by the Tagus river. The river moderates the region's climate, making it more temperate than other areas of Portugal.