John Myers
Cod Tail Fillet in Crispy Coating
The perfect cod tail fillet in crispy coating recipe with a picture and simple step-by-step instructions.
- 6 piece Cod tail fillet fresh
- 100 g Spicy potato chips (ready to eat)
- 4 El Flour
- 2 piece Egg
- 1 tbsp Seasonal herbs finely chopped
- 1 tbsp Milk
- 1 pinch Lime zest
- 1 pinch White milled pepper
- 1 pinch Sea salt fine
- 3 tbsp Rapeseed oil
- Put the chips in a freezer bag and roughly crush them. For the potato salad, see my KB: Prepare grandma’s birthday salad.
- Mix the egg, lime, salt, herbs and milk.
- First turn the cod tail fillets (they have no bones) in the flour, then dip them in the egg mixture and finally roll them in the chip crumbs. Press the crumbs down a little.
- Now heat the rapeseed oil in a pan (I needed two) and fry the breaded fillets on both sides until crispy. I like them with a lot of toasted aromas, my favorite less crispy (see the first pictures.)
- Serve with a side dish of your choice. We had potato salad with it, made from grandma’s recipe.
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