Pan-fried cod
Overview
Cod meat is delicious and nutritious. The protein in the meat is higher than that of salmon, pomfret, anchovy, and hairtail, while the fat contained in the meat is only 0.5% like shark, which is 17 times lower than salmon and 7 times lower than hairtail. The liver is high in oil. In addition to being rich in DHA and DPA that are common in ordinary fish oil, it also contains vitamins A, D, E and other vitamins necessary for the human body. The proportion of these nutrients in cod liver oil is the optimal proportion required by the human body every day. Therefore, Nordic people call it the nutritionist on the table. I have never been able to cook cod in a frying pan, grill it, or steam it, and it always comes out with a lot of water. This time I finally succeeded, and it is very delicious. Let me share a little experience. The steps are marinating, frying and grilling. The ingredients can be adjusted flexibly according to your own taste. The trick to keep the cod fish from water is to use paper towels to absorb the water when marinating, pat dry powder on it when frying, then grill it with confidence, and eat it with confidence after grilling. (It is relatively simple to take pictures, please forgive me for omitting some things)
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Ingredients
Steps
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Clean the cod and marinate it for an hour with cooking wine, salt, oyster sauce, pepper oil, pepper, sugar, lemon juice (I forgot the onion, ginger and garlic, you can add it as appropriate) and other seasonings. Use paper towels to absorb the water before and after marinating.
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Pat a layer of starch on the surface of the cod.
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Heat oil in a pan, add cod and fry.
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Fry until both sides are set and turn off the heat.
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Place the cod on a baking sheet (line the baking sheet with tin foil in advance), sprinkle a layer of chopped basil on the cod, and brush with a little honey.
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Put it in the preheated oven at 180 degrees for 30 minutes.
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It’s ready to be baked.
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It tastes delicious dipped in tomato sauce.
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Let’s be beautiful again.
