Cod dishes: how to cook cod quickly and tasty. Video
Cod is a member of a whole family of fish, which also includes haddock, pollock, hake, pollock and blue whiting. All of these marine fish are distinguished by lean white meat, but it is cod that is most in demand among culinary specialists. Fresh cod is versatile. It can be pasted, baked, fried, put in fish soups, pies, and made into tender cutlets.
Culinary experts know that sometimes the simplest dishes are the most delicious and effective. You can cook delicious cod using the most elementary culinary techniques, one of which is baking in a mixture of herbs.
You will need:
- 2 cod fillets, about 200 grams each;
- 2 tablespoons of fresh bread crumbs;
- 2 tablespoons of a mixture of chopped chervil, parsley and cilantro;
- 1 clove of garlic, minced
- 2 tablespoons of olive oil;
- salt and black pepper.
Fresh bread crumbs are easiest to make at home by finely grating or chopping some semi-dry white bread in a food processor, after cutting off the crust.
Heat the oven to 200 ° C. In a bowl, combine chopped garlic, chopped herbs, bread crumbs, and olive oil. Dip the fish in the mixture and place on a baking sheet lined with baking foil. Bake in an oven preheated to 200 ° C for 10-15 minutes. Boiled potatoes are ideal for cod.
Cod stewed in tomato and thyme sauce
This dish can be served hot or cold the next day.
You will need:
- 4 cod fillets;
- 1 tablespoon of olive oil;
- 1 head onion;
- 400 grams of canned chopped tomatoes;
- 1 teaspoon brown cane sugar
- 4 thyme sprigs;
- 1 tablespoon of soy sauce
Peel the onion, rinse and cut into small cubes. Heat a tablespoon of olive oil in a brazier, fry the onion in it until transparent, add chopped tomatoes, thyme leaves, add soy sauce and sugar, bring to a boil, reduce heat and simmer, stirring occasionally, for 5-7 minutes. Add the fish fillets, cover the roasting pan with a lid, and cook the cod for another 10-12 minutes, until the meat begins to flake easily.
Favorite fish sticks are traditionally made from cod.
Take:
- 500 grams of skinless cod fillet;
- 3 tablespoons of wheat flour;
- 1 egg;
- 25 grams of bread crumbs;
- 25 grams of corn grits;
- sunflower oil for deep fat;
- salt and freshly ground black pepper.
Cut the cod fillet into neat rectangular pieces. Whisk the chicken egg lightly. Pour wheat flour into a thick plastic bag, season with salt and black pepper. In a saucer, combine bread crumbs and corn grits.
Gently dip each stick into the wheat flour, shaking the bag lightly, ensuring that the fish is completely covered in the flour. Dip the fillets in a beaten egg and finally roll in the breadcrumbs and cereal mixture. Deep-fry the fish sticks until golden brown and place on a paper towel. Serve with ketchup or garlic sauce.