¼ cup butter
4 leeks, white part only, sliced
½ cup all purpose flour
1 cup bread crumbs
olive oil for frying fish
4, 5oz. pieces cod fillets
salt and pepper to taste
red or white wine vinegar for condiment
Melt the butter in a skillet, add the leeks and cook over medium heat for about 5 minutes. Lower the heat, cover and cook gently for about 15 minutes, then season with salt and pepper.
Meanwhile, place the flour in a shallow pie tin, lightly beat the egg in another shallow dish and spread out the bread crumbs in yet a third dish. Hear the oil in a large skillet. Dip the cod first in the flour, then the egg and finally, in the bread crumbs. Fry in the hot oil for about 5 minutes per side or until done and well browned. Remove the fish with a slotted spoon to some paper towels and season with salt and pepper.
Arrange the fish on a serving platter and surround with the leeks. Lightly sprinkle all over with the vinegar and serve.