1 Cut the cod into pieces along the grain, season with appropriate amount of salt, sugar, pepper, minced garlic and a little lemon juice and mix well.

2 Then dip the cod pieces into the egg paste, then dip into flour and set aside.

3 Heat the oil in a pan until it is 80% hot. The amount of oil is equivalent to the thickness of the cod fillets. Fry until the fish is cooked and golden brown. Drain the oil and pour tomato sauce on top. .

Tip: The heat capacity of oil is three times that of water. Under the action of frying, the surface of the fish pieces quickly forms a protective layer, thereby preventing the oil from penetrating and preserving the natural flavor of the food. But when the temperature of the frying oil is too high, or if low-quality oil is used, the surface of the food will easily become charred, and long-term consumption can lead to fatal diseases.