John Myers
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Fish: COD in Crispy Coat
The perfect fish: cod in crispy coat recipe with a picture and simple step-by-step instructions.
Ingredients:
- 600 g Cod fillet
- 1 Pc. Lemon fresh, the juice
- 1 Organic egg size L.
- 375 g Cornflakes Original
- Salt + pepper
- 3 tbsp Clarified butter
- 1 tbsp Butter
PREPARATION:
- Since fish fillet has a very short cooking time, peel the required amount of potatoes beforehand, wash them and put them to the boil. Sort the lettuce (we love it with fish), wash it and spin dry. Prepare the salad sauce (according to your own taste).
- First rinse the fish fillet under cold running water and then pat dry with a paper towel. Run your hand over the fish side. If you can still feel bones, remove them with fish tweezers (the bones of the Kabljau are very hard). Cut the cod fillet into slices approx. 5-6cm wide. Drizzle with lemon juice on both sides and set aside for 10 minutes.
PREPARATION:
- First heat the clarified butter in a spacious pan. Dab the fish slices with kitchen paper and season with salt and pepper to your own taste (I prefer freshly ground colored pepper here). Flour the fish slices lightly, pull them through the clumped egg and then roll them several times in the cornflake breading. Press on the breading.
- Turn down the heat of the pan from 9 to 7.5 and insert the fish slices. Roast until crispy (takes about 3-4 minutes). Then turn and fry the reverse side as well. Take the finished fish slices out of the pan and place them on a paper towel. Melt the tablespoon of butter in the frying fat.
- Drain the potatoes and let them evaporate briefly. Pull the lettuce through the salad dressing. Arrange the potatoes and lettuce on a plate. Place the desired amount of fish slices and pour some of the frying fat over the potatoes.
- We liked it very much. The fish was still a little glassy on the inside and very nice and crispy on the outside (due to the cornflake breading).
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