Fried cod
Description
Almost any fish is suitable for frying, even bony crucian carp. Cod is a very juicy, tender, and delicious fish with almost no small bones, making it perfect for preparing cutlets and meatballs. To help the fish hold together well in pieces, it should be coated in breadcrumbs before cooking. I serve cooked cod with potatoes, porridge, or vegetables.
Instructions
- 1
Step 1
1. Place the fish on a cutting board, cut off the head, tail, and fins, and remove the scales. With a sharp knife, make an incision near the head and lift the skin, then peel it off toward the tail.
- 2
Step 2
2. Cut the carcass in half along the backbone, remove the backbone, and take out all the bones. This won't take long since there are almost no small bones.
- 3
Step 3
3. I carefully cut the finished fillet into pieces to avoid turning the fish into minced meat, and place it on a plate.
- 4
Step 4
4. For the batter: I crack the eggs into a bowl, pour in the milk, add flour and spices, and mix everything thoroughly.
- 5
Step 5
5. Dip each piece of fish into the prepared batter on both sides.
- 6
Step 6
6. Heat a pan with vegetable oil, place the fish coated in batter onto the surface, and fry on both sides until golden brown (about 4-5 minutes per side).
- 7
Step 7
7. Place the cooked fish on a paper towel to remove excess oil, then transfer it to a plate.