Quote Originally Posted by Burney View Post
Lotte pané en panier? Marvellous stuff.

I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of.

If it's got a milky discharge, you've undercooked it imo.
That's what God gave cheeks to cods for.

The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.