Cod & scrunchions with lemon caper brown butter from A Rising Tide: A Cookbook of Recipes and Stories from Canada's Atlantic Coast (page 268) by Emily Lycopolus and DL Acken

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tmjellicoe on January 28, 2026

    I loved how the fish cooked up. I thought a 1/4 cup of capers was a little much for my liking so I will reduce that ingredient. I also subbed a splash of olive oil to make up for not making the crispy pork bits (too crunchy for braces at the moment). I also will use this method of frying fish even if I serve it with tartar sauce instead of making the recipe sauce.

  • lkgrover on August 18, 2023

    Delicious fish with lemon-butter sauce. I substituted halibut fillets for cod, and bacon for scrunchions (salt pork fat).

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