Are you looking for a recipe for breaded cod? Then look no further, I might have just the perfect recipe for you.
How does the breaded cod stay in one piece?
I have two wonderful tips for you that really helped me out there. I used to cook relatively little fish because it always fell apart in the pan. So you know, that’s pretty annoying if you ask me.
But with breaded cod, there’s a trick that really makes the difference:
Place the fish in salt water for about 15 minutes beforehand. Then pat it dry with some paper towels, lightly salt and pepper the cod and then add the breadcrumbs.
And if cod is not your favourite fish, so for every other fish, I have another universal tip:
First sear the breaded fish in a hot pan and then reduce the heat relatively quickly. This really works like a charm for me. As the pan is still hot, the breadcrumbs will not burn.
Which other fish is suitable for breading?
Actually any fish fillet, so it doesn’t matter whether you prefer salmon, redfish, or my favourite, the cod. It is always important, as described above, that you reduce the heat in the pan so that the breading does not burn.
If I bread several schnitzels (it doesn’t matter if it’s fish schnitzel or schnitzel with meat), I also like to use the oven so that the schnitzel keeps hot.
How? Very simple, I simply place kitchen paper on a baking sheet, preheat the oven to 80° C and then put the fried schnitzel in the oven until they are all done. Works perfectly.
Pan frying the cod
It works exactly the same as with a normal schnitzel. Simply pan fry the breaded cod and make sure you only turn your cod once and to follow my tips, and you will have beautiful upgraded fish fingers!
What side dishes goes with the breaded cod?
Oh, I’ve got some ideas!
There is a Swabian potato salad as a classic Good Friday meal. What also goes really well with it is a risotto. Or a mixed salad. Or. Or. Oh and add some seasonal vegetables like asparagus, a dream!
And what wine works well?
If you want to treat yourself to a glass of wine, definitely a Pinot Gris, preferably one from Baden. The light acidity of the Pinot Gris simply goes perfectly with it.
As you can see, such a breaded cod is not that difficult and so many sides go with it!
love,
sabrina x
Breaded Cod
Upgraded fish fingers
-
Prep time: 30 minutes -
Rest time: 15 minutes -
Cook time: 20 minutes -
Total time: 1 hours 5 minutes
Ingredients
| 1 kg | cod |
| 2 | eggs |
| 50 | grams of flour |
| 200 | grams of breadcrumbs |
| salt and pepper | |
| 1 | Tbsp salt |
| lemon | |
| 3 | tablespoons clarified butter (a little more) |
Utensils
- pan and a big bowl for the saltwater bath
Steps of preparation
- Rinse the cod under cold water
- Remove the skin and any bones
- Cut the cod into equal pieces
- In a large bowl, mix cold water with 1 tablespoon of salt and soak the cod for 15 minutes.
- In the meantime, prepare 3 deep plates for breading
- Put the flour in the first plate, the beaten eggs in the second, and the breadcrumbs in the third
- After 15 minutes, remove the cod from the salt water and pat dry with paper towels
- Then lightly salt (it was already in the salt water) and pepper
- Then roll the pieces of cod in the flour and tap off the excess flour.
- Dip the cod in the eggs and roll in the breadcrumbs until completely covered.
- In the meantime, heat the clarified butter in a pan
- Put the first cod schnitzel in the fat and turn the heat down a bit.
- When the breading is firm, turn once (approx. after 2-3 minutes, depending on size)
- After another 2-3 minutes, remove the breaded cod and let them dry on kitchen paper
- Repeat the process with the remaining cod cutlets
- Serve with lemon and enjoy!
Lovely dish. Must try.
Thank you so very much for your kind comment! Love sabrina x