1 Fat salt pork, sliced (enough to render a shallow layer of fat in the skillet)
Instructions
1. Pat the cod steaks dry. Season both sides with salt and black pepper.
2. Dredge the seasoned steaks in granulated cornmeal, pressing lightly so the meal adheres, then shake off any excess.
3. Render (try out) the fat salt pork: lay slices in a cold cast-iron skillet, then set the pan over medium heat. Cook the pork slices 6-10 min, turning once, until the fat has fully liquefied and the scraps are golden and crisp. Remove and discard (or reserve) the cracklings, leaving the rendered fat in the pan.
4. Raise the heat to medium-high. When the fat shimmers and a pinch of cornmeal dropped in sizzles immediately, add the cod steaks in a single layer — do not crowd the pan.
5. Sauté (pan-fry in shallow fat) the steaks 3-4 min per side without moving them, until the cornmeal crust is deep golden-brown and releases cleanly from the pan, the flesh is opaque through to the centre, and an instant-read thermometer inserted in the thickest part reads 145°F (63°C).
6. Transfer to a warm plate and serve immediately.
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