Western Pan Fried Cod

Name: Western Pan Fried Cod
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cod fillet; Some Chives; Some olive oil; Some salt; Some Black pepper

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Cod is native to the cold waters of the North Atlantic from Northern Europe to Canada and the eastern United States. At present, the main producing countries of cod are Canada, Iceland, Norway and Russia. The liver of cod has a high oil content. In addition to being rich in all the DHA and DPA of ordinary fish oil, it also contains vitamins A, D, E and other vitamins necessary for the human body. The ratio of these nutrients in cod liver oil is the optimal ratio of the daily requirement of the human body. Therefore, the Nordic people call it the "nutritionist" on the table.
Cod is a kind of deep-sea fish that has only been introduced to our country in recent years. When it was first introduced, it was only available in western restaurants and was expensive. Now you can also buy cod in supermarkets. Its meat is delicate and it is especially easy to use oil. Fried, the outer skin is fried until golden and crisp, the taste is smooth, fresh but not fishy, tender but not raw, very delicious. "

Ingredients

Some Cod Fillet
Some Chives
Some Olive Oil
Some Salt
Some Black Pepper

Western Pan Fried Cod

1. Wash the cod, add a little cooking wine, salt and marinate for ten minutes;

2. Wash the chives and set aside;

3. Add olive oil to the pan;

4. After the oil is hot, put the cod fillets in a pan and fry on low heat;

5. Grind black pepper on the fish during frying;

6. Sprinkle a little more salt

7. Fry golden brown on both sides

Tips:
1. Cod fish has more fat, so you don't need to add too much olive oil when frying;

2. When frying, first use high fire to lock the moisture of the fish, and then turn to low fire to slow frying to ensure maturity.