How do I pan fry a cod fillet without it breaking in the pan
Golden, Flaky and Delicious
How to pan fry a cod fillet without it breaking in the pan?
This recipe can be taken for any white fish such as cod, coley, pollock and haddock to name a few. Due to the type of fish that they are and the flakiness when cooked they tend to fall apart in the pan when cooking, with our cooking method you will learn how to I pan fry a cod fillet without it breaking in the pan.
You will have all had fish and chips from the chip shop, the secret to this recipe is no different to what they do in that you are creating a batter style coating to the fish in order to protect it from the heat of the pan, which will in turn hold everything together without may I add the greasiness of the chippy batter.
Instructions on how do I pan fry a cod fillet without it breaking in the pan
1. Place some flour on a side plate and season with salt pepper and dried parsley, make sure you mix well with a teaspoon.
2. Crack a fresh egg in a bowl and mix with a fork.
3. Grab your Cod fillet and coat in the flour, tap to dust off any excess flour
4. Place your floured Cod in the egg mixture and wipe off any excess.
5. Drizzle some Olive Oil into a pan and bring to the heat, heat to a high temperature. You can check if your Olive Oil is hot enough by dipping a toothpick in the oil whilst on the heat, if it sizzles you are all set to cook your Cod fillet.
6. Place your Cod fillet gently into the pan, always away from you to protect you from splashbacks of hot Olive Oil and cook for 2 to 2 and a half minutes. At this stage do not move the pan or the Cod fillet as you will lose heat from your pan.
7. Flip your Cod Fillet over and season with salt, pepper and dried or fresh parsley, you will see the cooked side will be a beautiful golden brown with dashes of white fish through it. Cook for a further 3 minutes.
8. Add a good knob of butter to your pan and once melted, baste the Cod fillet all over and you are ready to serve.
9. Enjoy your Cod fillet with some chips, mushy peas and tartare sauce.
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