Composition / ingredients
Step-by-step cooking
Step 1:
How to fry cod fillets in a frying pan? Chilled or frozen fish fillets are suitable. How to defrost cod fillets correctly? Fill it with cold water or transfer it to the bottom shelf of the refrigerator in advance. When it is defrosted, rinse and dry with paper towels. Do not use a microwave or hot water for defrosting, the fillet will simply fall apart. Remove small bones (it is convenient to use tweezers for this). Cut the fish into small slices.
Step 2:
Pour refined vegetable oil or any oil with a high smoking temperature into the pan. Preheat over medium heat. For frying, it is better to use a non-stick frying pan so that the fish does not stick to the bottom.
Step 3:
Add slices of butter for a better taste. Melt it with constant stirring. The bottom of the pan should be completely covered with oil. How to understand that the oil is hot? Lower a wooden spatula into it. If bubbles have gathered around it, then the oil is warmed up enough. You can fry.
Step 4:
Put the fish fillets in the pan. To make it better fried, do not stack the pieces tightly together. Leave a distance of about 1 centimeter between them. How to fry fish so that the oil does not splash in all directions? Fish fillets must be well dried from moisture. Carefully place the slices in the pan. Do not fry at high temperatures. Do not over-heat the pan! Reduce the heat to medium. If there is, use a mesh cover.
Step 5:
Add salt to your taste. It is better to salt the fish before cooking or at the beginning of frying. If you add a little salt to the fat in which the fish slices are fried, it will not stick to the pan.
Step 6:
Fry the fish over low heat until tender. Cooking time is approximately 5-10 minutes. It all depends on the size and thickness of the fish pieces. The finished cod will be covered with a golden crust. If you want, cover the pan with a lid. In this case, the fish will fry faster and better, but there will be no crust. It is important not to turn the fillet over during frying, otherwise it will break up into many small pieces. Pour oil on it more often from the bottom of the pan, then it will become more juicy.
Step 7:
Put the finished fish fillet on paper towels so that they absorb excess fat. Serve the dish hot. Boiled or fried potatoes, crumbly stewed rice, buckwheat or pasta are suitable for garnish. Bon appetit!
Fried cod fillet turned out tender, soft and light. There are not so many calories in a fish dish, so you can cook and eat it during a diet. Perfectly combined fish fillet with lemon sauce.
This recipe is suitable for cooking any low-fat white sea fish. The cod will be perfectly replaced by saida, hake, haddock. In addition to fillets, you can take whole fish or pressed in briquettes. Thaw the pressed one on the bottom shelf of the refrigerator. Thanks to the slow defrosting process, the structure of the meat will not be damaged. Let the liquid drain, dry and cook according to the description. Make fillets of whole fish yourself.
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Cod fillet - 80 kcal/100g
