The best silver cod is rich in fat. With its original fat frying, is the most prominent fish meat fresh approach, such a pan-fried silver cod, is definitely a show of culinary excellence! Below by me to bring you the practice of Western-style sautéed silver cod, I hope you guests like it!

Western-style pan-fried silver cod practice 1, flavorful pan-fried silver cod

Ingredients

Ingredients:

? Cod fish? Ginger? Ginger? garlic? cilantro? Chicken essence? Soy sauce? Sugar? Powder? Eggs? Cognac? Honey

Directions

1, clean the cod, cut into 2 cm thick large pieces, use kitchen paper to absorb the water on the surface of the fish, add chicken essence, cornstarch, eggs and Meguiar's Soy Sauce marinade for 3 minutes to spare;

2, prepare green onion, ginger, garlic chopped and spare;

3, will be the bottom of the pan is hot, add the appropriate amount of oil is hot, into the good marinated cod pieces, fry until golden brown on both sides and remove;

4, another pot, pour a small amount of oil, put onions, ginger, garlic and coriander burst, and then add the American pole soy sauce, sugar seasoning, into the fried cod pieces, and then sprayed with some brandy to increase the aroma can be before the pot.

Western fried silver cod 2, yuzu soy sauce fried silver cod

Ingredients

250 grams of silver cod, yuzu soy sauce 2 tablespoons, 1 tablespoon of oil

Method

1, silver cod with absorbent paper to the surface of the water to absorb dry;

2, the bowl of yuzu soy sauce and Yixiang;

3, the silver cod will be fully immersed in the soy sauce;

4, placed in a plastic bag marinated overnight. Put into the preservation within the marinade, you can let the juice completely end all sides of the ingredients, and save the storage space in the refrigerator;

5, the pan heated, put the oil, fry the fish skin first;

6, followed by the silver cod fish fried until both sides of the golden brown can be.

Western fried silver cod practice 3, Thai fried silver cod

Materials

300g silver cod, Thai pineapple sauce 100g, 60g cornstarch, salt, yellow wine, lemon

practice

1, will be thawed, fish scales, wash, wipe the surface of the water with kitchen paper, put the plate, sprinkle a little salt and wipe well. Drizzle with 10g of yellow wine (about one tablespoon) and marinate for 10 minutes;

2. Heat 50g of oil (about three tablespoons) in a wok over medium heat, pat the fish with dry flour, and fry until lightly browned on both sides and the fish is cooked all the way through.