Recipe: Yummy Cod pané

Cod pané. A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips.

Cod pané Carrier onboard delivery (COD) is the use of aircraft to ferry personnel, mail, supplies, and high-priority cargo, such as replacement parts, from shore bases to an aircraft carrier at sea. Several types of aircraft, including helicopters, have been used by navies in the COD role. Pan-seared cod is one of my favorite ways to eat this fish. You can have Cod pané using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Cod pané

  1. You need 3 of filets of boneless cod.
  2. Prepare 6 tablespoons of white flour.
  3. It's 1 tablespoon of backing powder.
  4. Prepare 1/2 of lemon zest.
  5. It's 4 of garlic cloves.
  6. You need 1 of egg.
  7. It's 1 pinch of salt.
  8. You need 1 pinch of black pepper.
  9. It's 1 tablespoon of bread crumbs.
  10. It's 1/2 liter of sunflower oil.

It's a classic restaurant technique you can easily do at home. Let me walk you through it. First, you need a substantial piece of fish, not a skinny fillet. Second, you need the fish to be dry.

Cod pané instructions

  1. Cut the fish in squares and dry it with a paper towel..
  2. Mix well the flour, baking powder, crushed garlic cloves, egg, bread crumbs, lemon zest, salt and pepper and add the fish to it..
  3. Heat well the oil in a large pan and fry, lowering the fire, for 4-5 minutes on each side, until golden brown and crispy..
  4. Place them on a kitchen towel to drain the excess of oil..
  5. Serve them with mayo and assorted vegetables aside..

Third, you need the right pan and oil, and finally you need patience. Put the butter in a bowl in the microwave and melt it. Line a cookie sheet with aluminum foil or use a n onstick cookie sheet. Peel the potatoes and carrots then cut them into french fry shapes. Dip the cod into the milk mixture, letting any excess drip off.

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