Cod has delicate white meat and is among the most useful products. This lean fish is often recommended for various diets, including for weight loss. It is nourishing, but easily absorbed by the body, making it the perfect meal for dinner. The easiest and fastest way to cook fish is frying, but many hostesses try to choose other cooking methods for members of the cod family. They fear that fried cod will come out dry and hard, as there is almost no fat in it. Their fears are not groundless, but this trouble can be avoided if you know a few tricks.
Cooking Features
It is easy to fry any fish, even an inexperienced cook can do it. But if he does not take into account a number of important points, fried cod will turn out to be tasteless. These secrets are simple.
- Defrost fish intended for frying correctly. It can not be heated in the microwave, immersed in hot water - due to a sharp temperature difference, proteins change their properties. As a result, the fish flesh will become loose, during frying it will begin to disintegrate, and after frying it will taste like rubber. Allowing the cod to thaw in the refrigerator or at room temperature, you allow it to preserve the juiciness.
- Cod has a specific smell that few people like. You can get rid of it by soaking the fish in a solution acidified with vinegar (20-40 ml of 9% table vinegar per 1 liter of water). Acetic solution can be replaced with kefir or pickled cucumber marinade.
- Cod is dangerous to overdo it on fire. Standard steaks about 3 cm thick fry for 5 minutes on each side, then give them the opportunity to walk under the lid for 3-4 minutes, turning off the stove. Fillet cooks a little faster. If fried fish is quenched after cooking, the cooking time is determined by the specific recipe. Usually it takes only a few minutes to fry, and 5 to 15 minutes to stew.
- In order for the fish to fry quickly become covered with a golden crust, which will not allow it to lose juiciness, it should be spread on a pre-heated frying pan with a sufficient amount of oil. Because of this, cod will also not bother. The intensity of the flame when frying cod is better to set medium.
Cod frying technology may vary depending on the recipe selected. Instructions accompanying a particular recipe should be carefully studied.
Cod fried with onions
Composition:
- cod fillets - 0, 8 kg;
- onions - 0, 2 kg;
- wheat flour - 50 g;
- spices for fish, salt to taste;
- vegetable oil - 60 ml.
Method of preparation:
- Thawed cod fillets are gently blotted with napkins to remove excess moisture.
- Cut into small pieces approximately 2 cm thick.
- Peel the onion, cut it into thin rings.
- Mix flour with salt and spices.
- Heat oil in a pan.
- Panned cod pieces in flour, put in a pan.
- Roast on medium heat, without covering for 5 minutes.
- Turn the fish over, sprinkle with onions. Reduce the heat slightly, cover the pan with a lid. Continue cooking for 8 minutes.
If onion, after spreading it on a fish, is smeared with sour cream or mayonnaise, the fish will turn out even more tender and juicy, but it will not have a crisp crust.
Cod fried in breadcrumbs
Composition:
- cod (carcass without a head) - 0.6 kg;
- onions - 100 g;
- chicken egg - 1 pc .;
- breadcrumbs - 80-100 g;
- vegetable oil - 60 ml;
- salt, pepper - to taste.
Method of preparation:
- Cod carcass, having defrosted, rinse. Use kitchen scissors to cut the fins. Use a sharp knife to cut the fish into steaks 2, 5-3, 5 cm thick. Sprinkle them with salt and pepper. Stir.
- In a bowl, whisk the egg with a fork.
- Put the crackers on the plate.
- Heat the pan, pour oil on it.
- Dip the cod pieces in the egg, roll in it.
- Breaded in breadcrumbs. Before that you can add a little salt and pepper, add spicy herbs.
- Put in a frying pan and fry over medium heat without a lid, giving each side 5 minutes.
- Cut the onion into thin rings and clean it beforehand. Fry the onion rings in vegetable oil in a separate frying pan before they acquire a golden hue. This should be done while the cod is roasting.
- Pour the cod pieces with onions.
- Turn off the burner. Cover the pan with a lid.
After a few minutes, fried cod can be laid out on plates and served at the table. This recipe of cooking fish in the pan is among the most popular.
Fried cod cheesecake
Composition:
- cod fillets - 0.5 kg;
- semi-hard cheese - 50 g;
- chicken egg - 1 pc .;
- wheat flour - 50 g;
- vegetable oil - 50 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Cut the cod fillet into portions. Sprinkle with pepper and leave for 10 minutes.
- Finely grate the cheese, mix it with a whipped raw egg.
- Flour, sift, mix with salt.
- Cod cod pieces in flour, roll in cheese-egg mixture and fry for 5 minutes on both sides in boiling vegetable oil.
Cod, fried according to this recipe, will appeal to even picky gourmets. Cheese crust gives it a unique taste.
Cod, fried in batter
Composition:
- cod fillets - 1 kg;
- chicken egg - 4 pcs .;
- wheat flour - 150 g;
- light beer - 0, 2 l;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Cod fillet, cut into 2 cm pieces, sprinkle with pepper or spices for fish.
- Whisk whisk eggs.
- Add beer to them. Continue to beat until the mixture is smooth.
- Portions pouring flour and whipping, prepare the dough, the consistency of a thick sour cream.
- Pickle and pepper the dough, stir again carefully.
- Heat oil in a pan. Do not feel sorry for him - it would be best if during frying it reaches at least the middle of a piece of fish.
- When picking up pieces of fish with a fork, put them in a batter so that it covers them completely, then place them in a pan with boiling oil at some distance from each other.
- After 4-5 minutes, when the batter is reddened underneath, turn the fish over and fry for another 3-4 minutes, until the batter gets an appetizing shade on the other side.
Before serving, cod fried in batter should be laid out on a paper napkin so that it absorbs excess fat. Cod in batter can be served for a family dinner or a festive table. This dish is also suitable for a buffet.
Fried cod in mustard sauce
Composition:
- cod fillets - 0.5 kg;
- fatty cream - 50 ml;
- table mustard - 5 ml;
- onions - 100 g;
- dried dill - 10 g;
- dried parsley - 10 g;
- olive oil - how much will leave;
- seasoning for fish, salt - to taste.
Method of preparation:
- Finely chop the greens with a knife, mix with 2-3 tablespoons of olive oil, fish seasoning, and salt.
- Cut the cod fillets into portions, marinate in the resulting mixture for 10-20 minutes.
- Mix mustard with cream and finely chopped onions.
- Put the pieces of fillet on a heated pan with a small amount of vegetable oil. Fry on one side for 4 minutes. Do not close the pan with a lid at this time, the intensity of the flame should be medium.
- Turn the fish. After 2 minutes, pour it with mustard sauce. Reduce heat, cover the pan with a lid and continue cooking the fish for another 6-8 minutes.
Fried cod in a mustard-cream sauce has a spicy taste with creamy notes, has a pleasant aroma. The dish will appeal not only to lovers of spicy snacks.
Even an inexperienced hostess can cook roast cod. Knowledge of suitable recipes and a few tricks will help her make the fish tender, juicy, aromatic.
