Baked Cod Puff for #FishFridayFoodies

Away back when, I used to make this for myself, and had in fact kinda forgotten about it until today.
It's time for our monthly Fish Friday Foodies and the theme is Fresh From the Oven.  This month it is hosted by Caroline of Caroline's Cooking

Wendy of A Day in the Life on the Farm started this group about 2 years ago, and I've tried to make something for each event, but I've missed a couple.    If you blog and are also a seafood lover, you can email Wendy at  wendyklik1517@gmail.com to join in on the fun.

I thought briefly of doing a Shrimp dish, but then found some cod in the freezer and decided to make this.
It's simple, tastes great and is a recipe I've never shared here.
You can make it with any firm fleshed fish, btw.

I wanted to look up the recipe again, to make sure I remembered it correctly and I pretty much had.

I found the original recipe in a copy of my Woman's Day Encyclopedia of Cookery ( I love these books), but when I opened up the book, I found a treasure trove of recipes I'd cut out and saved in between the pages, along with a couple of letters, and had a few lovely moments of nostalgia.  I also found the original write up from the first concert I'd ever gone to, Hoyt Axton.  I can close my eyes even now and I remember how magical that evening was.

Enough with the memories, it's time for the recipe. 
And the cod filet, turned out to be cod pieces, but I used them anyway.

 Mounding the egg white mixture on top after the cod had baked for 10 minutes.

 I let it get nice and golden and then I feasted.  So good, and I think I'll try some grouper next time or maybe a piece of snapper or?

Yield: 2-4 servingsAuthor: Sidsel Munkholm adapted from a recipe in Woman's Day Encyclopedia of Cookery

Baked Cod Puffs

prep time: 5 minscook time: 10 minstotal time: 15 mins

This is a different and totally tasty fish dish.

ingredients:

• 1/2  lb. Cod 
• 1 egg white, beaten semi stiff
• 1/2 cup mayonnaise
• 1/8 tsp. cayenne
• 1 tbsp. capers
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1/2 cup sharp cheddar cheese ( I like using a Colby Jack cheese, much of the time)
  
• Salt and Pepper to taste

instructions:

1. Salt and Pepper the cod and then broil the cod for 7-15 minutes until it is just done.   While it is cooking, beat the egg white until almost totally stiff, then fold in the mayonnaise, cheese capers, parsley and chives.  Spread over the cod and broil an additional 5 minutes or until puffed and golden.  Serve immediately.  

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