Cod fillet: how to cook fish meat? Video
Delicate cod meat can be cooked in a variety of ways, among which frying is in demand, which results in a crispy golden brown crust on the fish.
Cod in a crust of cheese and rusks
To prepare fish according to this recipe, take: – 0,5 kg of cod fillet; – 50 g of hard cheese; – 50 g breadcrumbs; – 1 clove of garlic; – 1 tbsp. l. lemon juice; – 1 egg; – salt, black pepper; – vegetable oil.
Defrost the fish and rinse, then pat dry with a paper towel. Salt and pepper each layer, brush with lemon juice and leave to soak at room temperature for a quarter of an hour. At this time, grate the cheese, mix it with breadcrumbs and chopped garlic, beat the egg and salt separately in a bowl. Cut the fillets into portions. Before you deliciously fry the cod, heat a frying pan with vegetable oil, dip each piece in an egg and roll in cooked breading on all sides. Fry fish over medium heat until crusty, then turn over and fry until tender. The whole process takes no more than 8-12 minutes.
For frying fish according to this simplest recipe, take: – 0,5 kg of cod; – 50 g flour; – salt, spices for fish; – deep fat oil.
Before cooking cod, peel it and cut it into pieces no more than 1,5 cm thick. Mix flour with salt and selected spices, or you can add dried dill to them. Dip each piece in flour on all sides and fry in hot oil until tender, without covering the pan with a lid. Cod in a golden brown will turn out delicious if the oil level in the pan reaches at least the middle of the pieces. Flip the fish over once and very gently, as the flour crust is very tender and easily deformed.
You can use not only fillets, but also whole cod pieces. In this case, lengthen the cooking time, as the chunks are thicker than the fillets.
This fried cod tastes slightly different as it has a tighter crust. For its preparation, take: – 0,5 kg of cod; – 2 eggs, 2-3 tbsp. l. flour; – 1 tbsp. l. mineral sparkling water; – salt; – 3 tbsp. l. vegetable oil.
Beat the batter from the eggs, water and flour, which should not be too liquid in order not to drain from the pieces. Therefore, take flour in such an amount that is necessary for this. Depending on its quality, it may require a little more or less. Peel and cut the fish, cut into pieces, salt each of which and dip in batter on all sides, then fry in hot oil until tender. If the oil is not hot enough, then the batter will drain from the pieces before it has time to grab onto them. After frying the fish on one side, turn over and fry until tender.