Thursday, 1 May 2014


  • corned fish: 3 cod fillets (skin on) covered in coarse salt for 2½ hours.

  • Peel potatoes and when they are almost cooked add the fish and boil together until the fish is flaky and potatoes are cooked. Drain.

  • drawn butter (my version): saute chopped onions, about 2 cups) in ⅓ to ½ cup butter or margarine on medium heat until onions are tender. add a cup of water and bring to a boil. 
  • To make the thickening for the sauce I used 3 tablespoons of flour in another cup of water (shaken well together) and stirred in until the sauce is smooth and thickened. If more water is needed stir in a couple of tablespoons at a time. You can add a little salt and pepper.

  • Spoon the drawn butter over your fish and potatoes.