John Myers
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Fish: COD in Spiced Egg Panande
The perfect fish: cod in spiced egg panande recipe with a picture and simple step-by-step instructions.
Ingredients fish:
- 3 Discs Winter Cod (Skrei)
- 2 tbsp Vegetable fat
- 1 tbsp Flour
- 1 Pc. Beaten egg
- 0,5 tsp Sweet paprika
- 1 tsp Dried leaf parsley
- 1 tsp Dried dill tips
Ingredients potatoes:
- 300 g Potatoes triplets
- 1 tbsp Butter
Ingredients for lettuce:
- 1 Lettuce fresh
Dressing:
- Salt and pepper
- 1 tbsp Herb vinegar
- 1 tbsp Water
- 1 tbsp Grapeseed oil
- 1 tsp Mustard (with dill and honey)
- 1 tsp Sugar fine
- 0,5 bunch Chives fresh
Preparation:
- First peel the potatoes and bring to the boil with salted water. Sort out the lettuce and remove the firm leaf stalks (we don’t like them that much). Make the dressing for the salad and set aside.
- Rinse the fish under cold running water and dry with paper towels. Remove any bones that may still be present. Lightly salt the fish and set aside.
- Sieve the flour onto a plate. Stick the egg together with the spices in another plate. Heat vegetable fat in a pan.
Preparation:
- Turn the fish in the flour first … knock off any excess flour. Then turn the egg thoroughly … soak in the hot fat. Fry the cod for 1 1/2 minutes on each side. Turn carefully. Lift the fried fish out of the pan and arrange on the plate.
- Drain the potatoes … let them evaporate and add the butter. Swirl the potatoes in the pot until the butter is dissolved. Add portions to the fish on the plates.
- Put the lettuce leaves in the dressing … mix with the dressing and put a few leaves on the plate as a decoration. Put the rest of the salad on the table.
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