Last month I spent a few glorious days in Abruzzo, a region in central southern Italy blessed with miles of spectacular coastline along the Adriatic Sea. My hotel overlooked what is known as the Trabocchi coast which stretches between the cities of Ortona and Vasto, and is popular with fishermen.

Trabocchi are elaborate types of fishing platforms built on wooden stilts that extend out into the sea. Today, many of the trabocchi have been turned into restaurants which, unsurprisingly, feature locally caught fish: swordfish, tuna, amberjack and anchovies, as well as many kinds of shellfish: calamari, clams, scallops and prawns. And the list could go on and on!

Back home in my Manhattan apartment, I am able to conjure up memories of this beautiful part of Italy by cooking dishes like crispy breaded cod. The white and rosé wines of Abruzzo go wonderfully with the dish, as does pretty much any other kind of seafood.

Stay tuned for tomorrow’s article: From the Mountains to the Sea, A New Generation is Redefining Abruzzo Wine.

4 servings

Ingredients

For the Tartar Sauce:

1/2 cup mayonnaise
1/4 cup cornichons, chopped (other types of pickles can be substituted)
1 tablespoon capers
1 tablespoon tarragon, chopped
1 & 1/2 teaspoons lemon juice
freshly ground pepper to taste

For the Fish:

2 pounds codfish filets (other flaky white fish can be substituted)
1/2 cup flour
1 large egg, lightly beaten
2 cups panko breadcrumbs (other types of bread crumbs can be substituted)
salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

1) Combine mayonnaise, cornichons, capers, tarragon, lemon juice, black pepper in a small bowl. Mix thoroughly and refrigerate until about ten minutes before serving.

2) Set up a breading station with four bowls, holding in this order: cod, flour, egg, and breadcrumbs. Add salt and pepper to breadcrumbs and mix together. Working with one piece of cod at a time, dredge the cod in flour, then coat the cod in egg, and finally thoroughly coat the cod in the seasoned breadcrumbs. Repeat until all of the cod is breaded.

3) Heat a 12-inch sauté pan on medium-high heat and add the vegetable oil and butter. Once the oil and butter begin to shimmer, add the cod, spaced evenly in the pan. Set the heat to medium and sauté for 5 minutes, depending on how thick the cod is. Note: A 1”-thick piece of fish needs 10 minutes total cooking time). Turn cod over and sauté for another 5 minutes. Serve immediately with side of tartar sauce.