Thursday, May 2, 2013

Pan- Fried Cod

I'm not sure how many cooking techniques are there for cod, but for cod lovers like the Portuguese, it may run into the hundreds. Cod in England is most frequently served cooked in batter, having been deep fried. It can also come steamed and served with a parsley or vegetable sauce. In India cod is used in certain dishes, but usually first dried and salted.

Cod is versatile. It's white and mild-flavored flesh can be a wonderful substitute for meat protein making it easily adaptable to all methods of cooking. Aside from being an excellent low-calorie source of protein, cod contains a variety of very important nutrients. Imagine how a 4-ounce serving of cod can provide more than 50% of the daily need for protein for only 119 calories.

Pan frying is the simplest way to cook cod. Simply preheat a large, non-stick pan over medium high heat for 1 minute. Add a tablespoon of cooking oil to the pan and heat for another minute, or instead of adding the oil to the pan, brush it onto the cod itself. Make sure all the sides of the cod fillets are dry and well-seasoned with a little salt and pepper. Put the cod in the pan and cook for 4-5 minutes, or until the edges start to turn slightly brown. Turn the fish over and cook for another 3-4 minutes.

Deglazing the pan with a little wine and butter renders a simple but wonderful sauce to top on your cod fillet. If you're adding parsley on your sauce, preserve its bright green color by immediately pouring the sauce on your cod fillet then serve right away.

No comments:

Post a Comment