Cod steaks in a slow cooker

Usually cod is sold frozen, so you don't need to clean it. You can buy ready-made steaks or cut the carcass into steaks yourself. It's easy to do this after the fish has melted. It is necessary to defrost the cod correctly, that is, remove it from the freezer and transfer it to the bottom shelf of the refrigerator in advance. This is necessary so that the fish is thawed gradually, slowly. So it will preserve to the maximum both excellent taste qualities and useful properties. In no case do you need to defrost the fish in the microwave or hot water.

So, the fish has thawed - we proceed directly to its preparation. First of all, we thoroughly wash the cod under cold running water and dry it thoroughly with a paper towel. Then sprinkle the fish pieces with freshly squeezed lemon juice, season to taste with salt, ground black pepper (if it is freshly ground, it will give the finished dish a special flavor and charm) and leave for 15-30 minutes. But we marinate the fish for no more than half an hour.

Next, melt the butter in the bowl of a slow cooker in the "Frying" or "Multi-cooker" mode. In some slow cookers, the "Baking" mode is used for frying. Put the pickled fish steaks in the melted butter and fry each piece of fish for 3-4 minutes on each side (to the desired degree of ruddiness). Then carefully turn the steaks and fry on the other side for another 2-3 minutes.

The fish is cooked quickly. Here it is better to make sure that it does not overcook and does not become too dry. If there are doubts about the readiness of the fish, close the lid of the slow cooker and leave the fish on the heat for 5 minutes. During this time, the steaks will fully reach readiness, but will retain their juiciness.

Now is the final stage. We arrange the fish on plates, add, if desired, a side dish of boiled (fried, baked) or fresh vegetables, cereals, pasta or potatoes. Fresh greens will be perfectly combined with fish.