Recipe for onion-crusted cod. Breaded fish fillet

This article will talk about how to cook cod in a frying pan. This fish is inexpensive and therefore very popular among the people. But if salmon or salmon is difficult to spoil even for a novice cook, then with cod the situation is different. Low-fat fish may turn out dry after frying. Another pitfall that cod can bring to the cook is that it will hopelessly stick to the bottom of the pan and crumble into mush. In addition, it has a pronounced fishy taste and smell, which not everyone likes. But if you know some secrets and culinary techniques, you can cook cod delicious dishes. These subtleties include marinating and dipping in batter. You should also follow the sequence of actions when heat treatment product. Below are recipes for fried cod dishes.

Preliminary manipulations

This fish has almost no small bones. Its white meat with a layered structure is very tender in taste. And not tall energy value- 69 calories per 100 grams of product - makes this fish one of the components of dietary nutrition. And cod cooks very quickly. If you are tired or don’t have time to stand at the stove, then a steak from this fish will be ready in a quarter of an hour. But before frying cod in a frying pan, you need to take some steps to solve the problems with the excessive dryness of this fish, its tendency to fall apart into pieces and its characteristic odor. If you bought frozen cod, you need to let it thaw gradually. Do not use a microwave or plunge the carcass into boiling water. The smaller the temperature changes, the better the fish will retain its shape in the pan. The melted ice must be drained and the carcasses dried on a towel.

Pickling

The recipe for how to fry cod in a frying pan can easily fit in one line. We clean the fish, gut it, wash it, cut it into pieces, salt it, roll it in flour and place it in hot oil. This basic recipe. It is possible that by using it you will get a simple but tasty and hearty dish. But here we will look at various “delights”. And the first of them is pre-marinating. This simple trick will not only help get rid of the fishy smell, but will also add some juiciness to the dry cod. And if you coat the pieces with mayonnaise, then there will be a certain fat content. Take a tight one plastic bag without holes, pour kefir, cucumber pickle or just a weak vinegar solution into it. Place the fish pieces. Tie the bag and put it in the refrigerator for an hour. After this, the marinade should be drained and the cod should be lightly dried so that during subsequent frying the breading will coat the fish evenly. Moreover, then it will not stick.

How to fry cod in a frying pan correctly

There are two main ways to prepare this fish. The first of them is quick frying in batter over high heat. The second can be called stewing. Pieces of fish are first fried until a crust forms, and then, as a rule, after adding vegetables, they are simmered under a lid over low heat. The second method results in juicier and more tender cod. Frying pan recipes often indicate what marinade to prepare and what breading to use, but are completely silent about the utensils. But this is the key to success or failure. The frying pan must be cast iron. Only in it will the fish warm up evenly. As an exception, it is allowed to use a Teflon-coated frying pan. The frying pan must be thoroughly heated. To cook cod in a frying pan, it is best to use a mixture of oils - butter and vegetable, in a one to one ratio.

Just fried fish

The cod should not be cut too thin in large pieces- up to three centimeters. This is the only way the fish will be thoroughly fried. What kind of breading does cod like? Recipes in a frying pan are advised to be used only wheat flour. Breadcrumbs, firstly, clog the taste of the fish, and secondly, they are too heavy and fall off, tearing the delicate skin off the carcass. Pour the flour into a bag, put the cod pieces in there and shake to wrap evenly. There should be enough oil for the fish to be half-immersed in it. There is no need to cover the pan with a lid - excess moisture should be allowed to escape. In the first five minutes you should not turn the fish over. Only after this time should you use a wooden spatula to lift the edge of the piece and, if it is browned, turn it over on the other side. After another five minutes, you need to turn off the heat and cover the pan with a lid - this way the cod will not dry out and will remain juicy.

Recipe one: fish in cheese batter

For this dish, it is best to use cod fillet. Heat the oil mixture in a frying pan. Salt and pepper the defrosted fillet. Mix 50 grams of grated cheese in a bowl durum varieties And egg. Pour flour into a small bag and roll our fish in it. As soon as a fragrant smoke begins to rise above the oil, dip the fillet pieces into the egg-cheese mixture, and then immediately quickly place them in the frying pan. Fry for five minutes on each side until an appetizing golden brown crust forms. You can do it in the reverse order: first dip the fish in the egg-cheese mixture. Mix flour with pepper, salt and dried herbs. Bread the cod fillet and place it in heated oil. Before serving, sprinkle with chopped onions and lightly sautéed until soft.

Recipe two: cod in green breading

Here's another way to fry cod in a frying pan. First, prepare the marinade. Mix olive oil, a little lemon juice and some finely chopped dill and parsley. Soak the prepared cod pieces in this marinade for about an hour. After this we make the breading. Finely chop fresh parsley and dill (about a bunch), grind with a small amount olive oil. Roll each piece of fish in breading and fry on both sides for five minutes. Place the cod on paper napkins to stack the fat. Fry the finely chopped onion in the same oil. Pour in half a glass of heavy cream, simmer a little until thick. Season with a teaspoon of mustard and mix. Serve the fried fish, pouring this sauce over it.

Moroccan recipe

How to cook cod in a frying pan in the spirit of the exquisite East? First, marinate the pieces of fish finely cut into strips in milk for one to two hours. Heat a frying pan, pour on it a teaspoon of salt, half this amount of nutmeg, a pinch of cumin, and four peppercorns. Hold, stirring, for two minutes. Pour into a mortar and grind, then mix the spices with half a glass of flour. Roll the cod removed from the milk in this breading and fry it in vegetable oil for ten minutes. Prepare the sauce separately. Finely chop two cloves of garlic and simmer for five minutes in butter over medium heat. Serve with garnish and a slice of lemon.

To eliminate unpleasant odor, big pieces fish should be marinated. You can use white wine for this. lemon juice or cream, kefir. In a bowl, mix a teaspoon of tarragon, marjoram, ginger, black pepper and salt. Bread the steaks in this so that they are covered with a crust of spices. Heat a cast iron frying pan with olive oil, lay out the pieces of fish so that they do not touch each other. Fry for five minutes on each side. Then we put out the fire and leave the steaks to “reach condition” for another quarter of an hour. The recipe for how to cook cod in a frying pan can be varied by replacing the breading with batter. Beat the egg with a fork with a pinch of salt. Add a little flour to make a liquid dough, like pancakes. Dip the steaks into the batter and fry until crisp on both sides.

Stewed fish

One more in an interesting way The way to cook cod in a frying pan is to pre-fry it, and then simmer under a lid over low heat. We bring to your attention a simple recipe. Sour cream will add tenderness to the dish and prevent the fish from drying out. Cut a kilogram of cod into small pieces, sprinkle them with salt, and leave for a quarter of an hour. Peel the onion, cut into half rings, fry in vegetable oil until golden brown. Dip the fish in flour and add to the frying pan. When the cod pieces are covered with a crust, pour a glass of low-fat sour cream over everything. Salt to taste, sprinkle with a pinch of pepper. Cover with a lid, reduce heat and simmer for about twenty-five minutes. Cod in sour cream in a frying pan is ready! It is recommended to serve the dish with fresh herbs and a quarter of a lemon.

Cod or labardan in Dutch style - large sea fish, which enjoys special attention among chefs and food lovers. It is valued for its tender, lean dietary meat and the absence of small bones. This makes it completely safe for adults and children.

Features of cooking and eating cod

White cod meat is a low-calorie product that contains a large amount of protein and useful substances. It is perfect for dietary nutrition for people watching their figure and losing weight.

Since cod is a marine species, many avoid it due to the specific smell that is formed during cooking. Other opponents of labardane consider it dry. It has little fat and when fried in the usual way, it quickly turns into a “cracker”.

To properly cook cod, you need to know a few simple rules.

Do not repeatedly cook defrosted fish. For cod, only one freeze is possible, otherwise it turns into a rag.
Light marinating in wine, brine, milk with herbs or vinegar water with onion before cooking allows you to get rid of strong odors.
Spices such as thyme and paprika, ground black pepper and tarragon or coriander, nutmeg, and ground ginger are suitable for preparing cod in any form.
It is better to cook labardan in water with the addition of cucumber brine. This way it won't boil over.
Fry 3-4 cm steaks quickly - no more than 10 minutes, and then keep them covered in a frying pan or saucepan for another 5 minutes so that they become juicy. For the same purpose, cod is fried in breading.

What breading is suitable for cod?

Breading is a special bulk product in which pieces of fish or meat are rolled before frying in order to preserve the juiciness, aroma and pleasant taste in the pieces. There are many types of breading, but not all are suitable for cod.

Regular wheat flour is not the best good view breading for cod. It envelops the piece with a thin layer and does not retain its juiciness well. The fish still turns out dry. If you want to use this type of breading, then it is better to use wholemeal flour with large grain inclusions.

The most suitable product for breading cod is wheat crackers. Fish turns out tasty and juicy if it is treated with a liquid mixture or placed in batter before frying.

How to fry breaded cod?

Products:

portioned (150 g each) pieces of cod - 2 pcs.;
breadcrumbs- 4-5 tbsp. l.;
fresh egg - 1 pc.;
salt, ground black pepper or fish seasoning - to taste;
vegetable oil - 100-150 g.

Cooking process:

Remove the bones from the fish to form fillet pieces (you can also fry them with the spine bone), wash and season with spices. Leave to soak for a while (15 minutes).
Sprinkle breadcrumbs onto a flat dish. Break the egg into a bowl or bowl and whisk it with a whisk.
Pour oil into a deep frying pan and let it boil slightly.
Moisten each piece of cod with egg, roll in breadcrumbs and quickly lower into oil. In a hot frying pan, the fish instantly becomes crusty and does not lose a single drop of its juice.
After frying the piece on one side until a beautiful golden color, it is turned over to the other and fried again.
It takes just 10 minutes to cook a piece of breaded cod. After this, you can keep it under the lid for another 5 minutes so that the cracked shell covering it softens.

You can serve breaded cod with fresh vegetables and herbs or boiled potatoes. It is recommended to pour melted butter over it. This fish turns out juicy, aromatic and extremely pleasant to the taste.

This article will talk about how to cook cod in a frying pan. This fish is inexpensive and therefore very popular among the people. But if salmon or salmon is difficult to spoil even for a novice cook, then with cod the situation is different. Low-fat fish may turn out dry after frying. Another pitfall that cod can bring to the cook is that it will hopelessly stick to the bottom of the pan and crumble into mush. In addition, it has a pronounced fishy taste and smell, which not everyone likes. But if you know some secrets and culinary techniques, you can prepare delicious dishes from cod. These subtleties include marinating and dipping in batter. You should also follow the sequence of actions when heat treating the product. Below are recipes for fried cod dishes.

Preliminary manipulations

This fish has almost no small bones. Its white meat with a layered structure is very tender in taste. And the low energy value - 69 calories per 100 grams of product - makes this fish one of the components of dietary nutrition. And cod cooks very quickly. If you are tired or don’t have time to stand at the stove, then a steak from this fish will be ready in a quarter of an hour. But before frying cod in a frying pan, you need to take some steps to solve the problems with the excessive dryness of this fish, its tendency to fall apart into pieces and its characteristic odor. If you bought frozen cod, you need to let it thaw gradually. Do not use a microwave or plunge the carcass into boiling water. The smaller the temperature changes, the better the fish will retain its shape in the pan. The melted ice must be drained and the carcasses dried on a towel.

Pickling

The recipe for how to fry cod in a frying pan can easily fit in one line. We clean the fish, gut it, wash it, cut it into pieces, salt it, roll it in flour and place it in hot oil. This is the basic recipe. It is possible that by using it, you will get a simple, but tasty and satisfying dish. But here we will look at various “delights”. And the first of them is pre-marinating. This simple trick will not only help get rid of the fishy smell, but will also add some juiciness to the dry cod. And if you coat the pieces with mayonnaise, then there will be a certain fat content. Take a thick plastic bag without holes, pour kefir, cucumber pickle or just a weak vinegar solution into it. Place the fish pieces. Tie the bag and put it in the refrigerator for an hour. After this, the marinade should be drained and the cod should be lightly dried so that during subsequent frying the breading will coat the fish evenly. Moreover, then it will not stick.

How to fry cod in a frying pan correctly

Just fried fish

Cod should not be cut into very large pieces - up to three centimeters. This is the only way the fish will be thoroughly fried. What kind of breading does cod like? Frying pan recipes advise using only wheat flour. Breadcrumbs, firstly, clog the taste of the fish, and secondly, they are too heavy and fall off, tearing the delicate skin off the carcass. Pour the flour into a bag, put the cod pieces in there and shake to wrap evenly. There should be enough oil for the fish to be half-immersed in it. There is no need to cover the pan with a lid - you should allow excess moisture to escape. In the first five minutes you should not turn the fish over. Only after this time should you use a wooden spatula to lift the edge of the piece and, if it is browned, turn it over on the other side. After another five minutes, you need to turn off the heat and cover the pan with a lid - this way the cod will not dry out and will remain juicy.

Recipe one: fish in cheese batter

For this dish, it is best to use cod fillet. Heat the oil mixture in a frying pan. Salt and pepper the defrosted fillet. In a bowl, mix 50 grams of grated hard cheese and a chicken egg. Pour flour into a small bag and roll our fish in it. As soon as a fragrant smoke begins to rise above the oil, dip the fillet pieces into the egg-cheese mixture, and then immediately quickly place them in the frying pan. Fry for five minutes on each side until an appetizing golden brown crust forms. You can do it in the reverse order: first dip the fish in the egg-cheese mixture. Mix flour with pepper, salt and dried herbs. Bread the cod fillet and place it in heated oil. Before serving, sprinkle with chopped onions and lightly sautéed until soft.

Recipe two: cod in green breading

Here's another way to fry cod in a frying pan. First, prepare the marinade. Mix olive oil, a little lemon juice and some finely chopped dill and parsley. Soak the prepared cod pieces in this marinade for about an hour. After this we make the breading. Finely chop fresh parsley and dill (about a bunch) and grind with a small amount of olive oil. Roll each piece of fish in breading and fry on both sides for five minutes. Place the cod on paper towels to drain the fat. Fry the finely chopped onion in the same oil. Pour in half a glass of heavy cream, simmer a little until thick. Season with a teaspoon of mustard and mix. Serve the fried fish, pouring this sauce over it.

Moroccan recipe

To eliminate the unpleasant odor, large pieces of fish should be marinated. For this you can use white wine, lemon juice or cream, kefir. In a bowl, mix a teaspoon of tarragon, marjoram, ginger, black pepper and salt. Bread the steaks in this so that they are covered with a crust of spices. Heat a cast iron frying pan with olive oil, lay out the pieces of fish so that they do not touch each other. Fry for five minutes on each side. Then we put out the fire and leave the steaks to “reach condition” for another quarter of an hour. The recipe for how to cook cod in a frying pan can be varied by replacing the breading with batter. Beat the egg with a fork with a pinch of salt. Add a little flour to make a liquid dough, like pancakes. Dip the steaks into the batter and fry until crisp on both sides.

Stewed fish

Another interesting way to cook cod in a frying pan is to pre-fry it and then simmer under the lid over low heat. We bring to your attention a simple recipe. Sour cream will add tenderness to the dish and prevent the fish from drying out. Cut a kilogram of cod into small pieces, sprinkle them with salt, and leave for a quarter of an hour. Peel the onion, cut into half rings, fry in vegetable oil until golden brown. Dip the fish in flour and add to the frying pan. When the cod pieces are covered with a crust, pour a glass of low-fat sour cream over everything. Salt to taste, sprinkle with a pinch of pepper. Cover with a lid, reduce heat and simmer for about twenty-five minutes. Cod in sour cream in a frying pan is ready! It is recommended to serve the dish with fresh herbs and a quarter of a lemon.

Step-by-step recipes for cooking cod fried in a pan in cheese or cream breading with potatoes

2018-01-31 Yakovleva Kira

Grade
recipe

6268

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

5 gr.

Carbohydrates

7 gr.

130 kcal.

Option 1: Pan-fried cod - classic recipe

Cod has gained great popularity due to its low price and excellent taste. It is suitable for preparing the most different dishes and does not require much time; for example, you can simply fry it in a frying pan. This is a lean fish, so novice cooks may face the problem of dryness.

It's actually quite easy to solve if you know some cooking secrets. Firstly, the cod must be marinated before frying, and secondly, do not overheat it - for pieces three centimeters thick, ten minutes of heat treatment will be enough. These two simple rules will help you make juicy and tasty fish.

Ingredients:

500 grams of cod;
1 onion;
1 egg;
4 tbsp. spoons of breadcrumbs;
3 tbsp. spoons of sunflower oil;
3-4 feathers of green onions.

Step-by-step recipe for pan-fried cod

Chop the onion into thin half rings.

Cut the cod into portions, each of which should be no thicker than four centimeters.

Beat the egg.

Mix salt, pepper and any other seasonings with breadcrumbs.

Dip each piece of fish first into the egg, then roll in the resulting mixture.

Fry the cod on both sides until browned (this will take about ten minutes).

Finely chop green onions, sprinkle it over the finished dish.

The best spices to combine with cod are dill, thyme, garlic, fennel, chives and tarragon.

Option 2: Quick recipe for pan-fried cod

There are almost no bones in cod, and those that are present are small and fragile. Taste qualities her flaky meat is tender. There are only seventy calories per hundred grams of product, which makes cod a permanent item on the lists of fans of diets for health and weight loss. You only need to fry the fillet for ten minutes, so a healthy lunch or dinner will be ready almost immediately.

Ingredients:

400 ml milk;
50 grams butter;
2 pieces of garlic;
1 cod;
0.5 cups flour;
0.5 teaspoon of nutmeg;
4 black peppercorns.

How to quickly cook fried cod in a frying pan

Trim the cod's head, tail, fins, remove scales, remove the entrails and rinse thoroughly.

Cut the fish into portions, about one and a half centimeters thick each, and pour milk for two hours.

Mix all the spices in a dry frying pan, stirring constantly, then grind in a mortar and flour.

Roll the fish pieces in the resulting mixture and fry for seven to ten minutes on both sides until cooked.

Prepare garlic Sause: melt the butter, mix with chopped garlic.

Before serving the dish, pour garlic sauce over it.

The dish will be tastier if you prepare a sauce for it:

Classic made from dark butter, horseradish and lemon juice;

Gollan, which is made from butter yolks and lemon juice;

Beurre blanc emulsion sauce - wine vinegar, white wine, shallots and oil;

Tomato concasse - tomatoes without skin and spices.

Option 3: Cod fried in a pan with cheese breading

Cod has a strong fishy aroma; to get rid of it, you need to soak it in a mild solution of vinegar, cucumber solution or kefir before marinating. Cod cooked in a frying pan turns out to be stewed rather than fried, because first it is quickly cooked on both sides, and then brought to readiness over low heat after adding some vegetables. However, if the fish is made in batter, then it is fried and not stewed. For the marinade, you can use any products to your taste, for example, cream, mustard, sour cream, spices, onions and the like.

Ingredients:

550 grams of cod fillet;
50 grams of flour;
50 grams of cheese;
1 egg.

Step by step recipe

Grate the cheese and mix with spices.

Beat the egg and mix with the cheese.

Cut the cod fillet into small pieces, roll first in flour and then in the cheese-egg mixture.

Fry the fish on both sides for seven minutes on each.

If frozen fish is used, it should not be defrosted in microwave oven, and when room temperature. The easiest way is to choose cod that is sold whole, because unscrupulous sellers often pass off one fish after another, for example, similar-looking hake and pollock. To avoid mistakes, you need to pay attention to appearance cod:

Transparent and clean eyes;

The scales are small, easily removed and undamaged;

The gills are brightly colored;

The skin is shiny;

When pressed, the fish remains intact;

The color of the fillet is uniform without plaque.

Option 4: Cod fried in a pan with champignons

Cod is available in stores at any time of the year. It contains the protein necessary for humans, which includes nine main amino acids. However, its benefits are not limited to this. This type of fish contains a lot of “red” vitamin B12, which contributes to the normal functioning of the nervous system, the growth of children and the reproduction of red blood cells. It also helps maintain energy balance and stimulates appetite. Cod fried in a frying pan with champignons will turn out much juicier than classic recipe, and mushrooms will successfully highlight its taste.

Ingredients:

400 grams of cod fillet;
100 grams of champignons;
1 onion;
3 tbsp. spoons of breadcrumbs;
3 tbsp. spoons of sunflower oil.

How to cook

Boil the champignons in salted water until half cooked.

Chop the onion, fry it along with the mushrooms for five minutes, then set aside.

Cut the cod fillet into thin pieces, roll in breadcrumbs and fry on both sides.

Place the cod on a plate, top with onions and mushrooms, sprinkle everything with finely chopped herbs.

Cod is a universal fish, it turns out delicious with any vegetables - eggplant, bell pepper, tomatoes and zucchini. You can eat it with any side dish - mashed potatoes, fresh vegetable salad or boiled rice. The result is a hearty dinner that will be quickly digested and will not leave behind a feeling of heaviness in the stomach. Since fried food is considered less healthy than boiled or steamed food, it is better to cook fish in olive oil.

Option 5: Cod fried in a pan with potatoes

Fried cod with potatoes is an excellent option for a hearty dinner. Additionally you can cook light vegetable salad dressed with olive oil and a few different sauces to fish to highlight its taste. A classic creamy garlic sauce is best.

Ingredients:

0.5 kg cod;
4 medium sized potatoes;
50 ml sunflower oil.

Step by step recipe

Prepare the cod: remove scales, trim off the tail, head and fins, rinse and cut into portions no thicker than three centimeters each, add salt and set aside for fifteen minutes.

Dip each fish piece in flour and fry in a hot frying pan.

Peel and cut the potatoes into thin slices, add salt.

Fry potatoes in sunflower oil.

Finely chop the parsley.

Place potatoes and cod on one plate, sprinkle with herbs.

Fans of fried fish may be in for an unpleasant surprise - it can stick to the pan and turn out to be a mess. Therefore, it is so important to follow the cooking process exactly. It is also worth remembering that even cooked cod has a pronounced aroma if it is not marinated first. Poor quality cod can ruin the taste of the dish.

Under no circumstances should you purchase cod that has an unpleasant odor, uneven fillet color (this indicates the presence of dyes), and darkened gills or unclear eyes. If there is any mechanical damage, this is the main reason for refusing to purchase, since bacteria accumulate and quickly multiply in these places, which accelerate the rotting process. Such fish can even harm your health.

Preparation:
15 minutes

Cooking time:
40 minutes

Number of servings:
4-6 servings

Slices of cod in crispy breading with country-style potatoes are often deep-fried in restaurants. A healthier version of this recipe involves baking it in the oven. In general, dishes baked in the oven have a completely different taste and retain most beneficial properties. You can replace cod fillet with pollock, halibut, hake, flounder or perch.

Ingredients

Baked cod in breading with wedges Instructions click on the photo,
to increase

1 Preheat the oven to 230 C. Start the recipe with potatoes. Wash the tubers thoroughly cold water and without peeling, cut each tuber into 8 wedges of approximately the same size. In a bowl, thoroughly mix the potatoes with 2 tablespoons vegetable oil and ½ tsp. salt. Place a sheet of foil on a baking sheet and grease it with a tablespoon of vegetable oil. Place potato wedges, skin side down, a short distance apart.

2 Bake the potatoes on the bottom rack in an oven preheated to 230 C for 40 minutes. After 20 minutes of baking, remove the baking sheet and use a spatula to stir the potatoes and return the baking sheet to the oven.

3 While the potatoes are baking, prepare the cod fillets. To cook the fish you will need toasted breadcrumbs. To do this, heat a deep frying pan over medium-low heat without adding oil and, stirring constantly, fry the crackers until golden brown for 10-15 minutes.

4 Remove the pan from the heat and transfer the crackers to a bowl. Add 2 tablespoons vegetable or olive oil, ½ teaspoon salt, ½ teaspoon black pepper and mix thoroughly. Cut the cod fillet into long strips 2.5-3 cm thick. Place the fillet pieces in a bowl, add a tablespoon of vegetable or olive oil and mix gently. Then dip each piece of fillet in breading on all sides and place on a baking sheet with a sheet of foil, greased with a tablespoon of vegetable oil. Place the cod fillet pieces on a baking sheet at a short distance from each other.

5 Bake the cod in the top of the oven at the same time as the potatoes for 15-18 minutes (or 10-13 if the fillets are too thin) until the breading is golden brown. Serve cod fillets with potato wedges, sprinkled with chopped parsley, a slice of lemon and sauce or. Bon appetit!