Cod roe, often confused with caviar, is considered a delicacy in certain countries, such as Norway. Hard roe is the unfertilized eggs of the female cod, and soft roe is the sperm of a male cod. The food is less common in the United States, and that's too bad because it has a distinct and delicate flavor. Though cod roe is sometimes eaten raw, both types are most often boiled and then breaded and fried. Because frying the cod roe increases the fat and calorie content of the food, only prepare it once in a while and consume it in small amounts at a time.
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Put the cod roe into a colander and rinse it well.
Transfer the cod roe to a saucepan and fill the pan with enough water to completely cover the roe. Sprinkle salt into the saucepan.
Place the saucepan over medium-high heat and let the water come to a boil.
Boil the cod roe until it turns white, as recommended by Alicia Wilkinson, author of "The Complete South African Fish and Seafood Cookbook."
Remove the cod roe from the heat and drain it in a colander.
Slice each of the whole roe with a small paring knife
Heat a teaspoon or so of butter or cooking oil in a skillet.
Dredge the cod roe slices in beaten egg and then roll them in breadcrumbs.
Fry the coated cod roe slices until they are golden brown and crispy.
Remove the fried cod roe from the skillet using a slotted spoon. Transfer the pieces to a plate that's been lined with paper towels and let it drain for two or three minutes before serving it.