Cod in batter in a pan. How to cook fried cod in batter? From simple to complex.

Fish fillet bits on both sides, dipped in batter and fried in a higher layer of heated oil, golden brown. Fry the fillet on a paper towel that sucks excess fat. Meanwhile, potatoes and carrots were being prepared. Drain them and add the lumps of butter and hot, hot cream. Mix with mixer.

Immediately we serve, decorate green sauce parsley or fried onions. Portugal - sailors, conquerors, sea and oceans. The conquistadors won the colonies and abandoned their language and customs. Portugal is surrounded by the sea and tied to the sea like no other country. The sea prospered and prospered with the Portuguese to this day.

Here is a great Portuguese delicacy. Cod cakes belong to the favorite dishes, perhaps due to which Portugal won the title of the country where the most fish are eaten. Although the true origin of cookies is the subject of many heated debates, they have become so popular that they have been given the title of "national specialty".

They are perfect for appetizers and are served at every Portuguese event, from the finest to the smallest. If there's anything truly rooted in Portuguese taste, it's all about liking it. Snobs may be somewhat offended by the question of cod livery, many are reluctant or afraid to admit that they also love this "poor man's dish".

Salted cod, preferably thick cuts. 50 g potatoes 1 onion 2 tablespoons finely chopped parsley 3 big eggs vegetable oil, such as rapeseed for frying, pepper, salt, to tasteProduction. We wash cod, wash with salt on the surface. Place in a large bowl, pour out cold water and set aside, changing the water 4-5 times, for a total of 12 hours. Before cooking, we would like to make sure that the cod is not too salty, although it must maintain some saltiness, otherwise the cod cod will be bland.

Fresh just wash thoroughly. Potatoes are cooked, then peeled and mashed. Meanwhile, cook the cod in a small amount water to cover the fish and cook until soft. Drain, remove skin and remove spears. The best way gain weight - put the cod in a clean cloth, wrap it around and crush the contents with your fist. Thus, we will have coded cod.

Mix cod with 1 to 1 puree and add eggs, followed by finely chopped onion and parsley. The mixture should be stiff enough for the spoon to sink into the batter. If you think the mass is too dry, add one or two tablespoons of milk. It is good to cool the mass until deep frying. We form two spoons, form fish cakes like boats.

Place the spoons on top of the spoon and drop into the hot oil, swirling a couple of times until nicely browned. After frying, we scoop them up with a teaspoon spoon and place them on kitchen paper to remove excess fat. We serve salads, sauces, as well as appetizers or main courses.

Copyrighted Materials. Copy and publish only with the consent of the publisher. swedish meatballs or Kettbullar. They must be prepared first of all with love. This is why meatballs are common in Sweden and there are many different varieties.

This is so much for me and ideas. When they come warm days, the last thing we think about is hot food and cooking in general. This is not just a fashion, but some kind of necessity. Simply, instead of chips, we put fresh salty salty salad next to the fish.

Ingredients of fish in crocant bark with beer

Atlantic Codex is a very popular salt water fish with white, firm meat, light flavor and low content fat.

Preparing fish in crocanth bark with beer

Roll out the cod fillets well by mixing in the flour and shaking well. Pour the cold beer over the remaining flour mixture and stir quickly. It is very important not to mix too much, it is better to remain lumpy than to develop gluten in the flour, which would result in a sticky rather than crispy crust.

Heat frying oil in a large skillet over the fire. The recommended firing temperature is 180 degrees, so the crust will harden quickly and won't absorb excess oil. In turn, the fillets, already sprinkled with flour, are dressed in dough with beer, drained a little and fried in hot oil without cracking them. Fry on both sides until the bark turns to brown gold.

Fish fillets in hard bark are drawn on absorbent paper to drain the oil well. Very fast, salad season with olive oil and lemon juice, salt and pepper to taste. Assemble fresh fish with beer, salad and hollandaise sauce on a plate and serve as much as fish and sauce. It is a preparation that at least always brings me great satisfaction.

This recipe for cod fillets in a pan with oil and many spices will soon become your favorite. Also, this is a very easy recipe, you only need 5 minutes to cook and another 5-6 minutes to fry the code in oil. The fish will become so juicy and soft, it's just good to eat it with a little lemon juice.

Mix all the ingredients for the fish seasoning in a small bowl. Put the code in small pieces if you like. Fish season all around. Grate 2 tablespoons of oil in a large saucepan over medium heat until sea. When the butter is melted, add the code to the pan. You fry it for two minutes. You give fire to the environment. Turn the fish to the other side, then smoke the remaining oil and fry for another 3-4 minutes. The oil will melt completely and the fish will penetrate the oil. Don't fry too much because the code will get too soft and crash.

Squeeze some fresh lemon juice over the cod. The dough is light, lightly mixed, easy to make, easy to eat, light as a digestive effect. Yesterday we made tempura with various vegetables: red cabbage, cauliflower, broccoli, green onion, zucchini, eggplant, peach, capian pepper, champignon mushroom, pumpkin pie. The "cake on the cake" was presented with a young nettle canker and was roasted in a minute.

All dough ingredients must be cold. Both flour and liquid. Reason: Gluten develops hot, and gluten seems to need to be kept in the dough for a fluffy consistency. We do not need to confuse the dough of the tempter with the composition of pancakes. In tempura you need chocolate candies in the composition, so you don't homogenize, but just compress the flour into a liquid, slowly. Seasoning: no salt in dough, no salt on vegetables. You can sprinkle flour over them and spices until they serve them through the dough. You can sprinkle salt over the tempura after frying, but before eating.

Salt softens things and you lose the light and crisp packaging of this type of food. If you eat temple with soy sauce, wasabi or chili sauce, you don't even need salt. Frying: Use refined sunflower oil. She serves her ideal purpose. A lilith of oil in a not too big pot provides the needed bath. You know he glittered it with a few drops of dough. You can put vegetables through the dough. The dough is cold and lowers the temperature of the oil. Usually after a minute you can turn the vegetables to the other side.

Leave them on for a minute before taking them out. It is important that they coalesce on the grill before laying them on the paper. If you don't have a grill, improvise. The Atlantic cod file becomes incredibly tender in a crisp beer dough. Unusual idea from Recipes Like Mom.

Once the sauce is ready, keep it warm until the fish is done. Put a pot of water on the fire and bring to a boil, then reduce the heat, simmer, do not boil. Melt the butter, soften it, and then rinse. Choose a heat-resistant bowl that fits well over the pot hot water, and the bottom of the bowl does not touch the water. Place raw egg yolks in this bowl.

Acidifying the yolks is a very important step. Place the bowl over a saucepan of water and beat the target for 3-4 minutes until the yolk starts to thicken, then add the butter in a thin mayonnaise-like manner while whisking the target vigorously. Once the oil has been turned on, take the bowl out of the heat and immediately add 1 tablespoon cold water. Avoid vigorously, water will stop the cooking process. If the sauce is too thick, thin it with water. Season with lemon juice, salt and pepper to taste.