Cod is a cold-water demersal fish, rich in nutrients. Its meat is white, fine and tender, clear mouth is not greasy, many countries in the world to the cod as the main edible fish. I'm going to tell you what to do with cod in Western food.
Western cod recipe 1. Crispy cod
Preparation materials
4 cod fillets, boneless and skinless
Moderate amount of salt and pepper
3 tablespoons of salad oil
2 teaspoons of Sriracha chili sauce
1 tablespoon of butter
1 tablespoon of butter. > Salad oil can be sprayed
Garnish:
Extra sriracha chili sauce
Chopped scallions
Toasted sesame seeds
Cooking Steps
1: Preheat the oven to 190°C. Line a baking sheet with a folded piece of tinfoil, and spray it with salad oil to prevent sticking.
2. Place the cod in the prepared baking dish and season both sides with salt and pepper. In a small bowl, mix together the salsa and chili sauce, coating only the top side of the cod evenly. Place the cod fillets in the breadcrumbs, with the side with the sauce down, and press gently to make the breadcrumbs stick well to the fillets.
3. Heat the hot butter in a skillet until completely melted and foamy. Slowly fry the cod fillets with the breadcrumbs side down in the hot butter for 2-3 minutes until golden and crispy.
4. Carefully place the browned cod on a baking sheet, breadcrumb side up. Bake for 10-20 minutes,
5. Garnish with chili sauce, scallions, and toasted sesame seeds. Serve over hot rice or noodles with your personal favorite salad. It's ready to serve
Western Cod Recipe 2. Salt Cod Cake
Preparation Ingredients
250 g (9 oz) boneless salted cod
1/2 of a diced yellow or white onion, chopped (4 tablespoons)
3 medium-sized potatoes, cut into cubes (about 500 g or 17 ounces)
2 teaspoons fresh lemon thyme, chopped after the leaves have been picked
2 large eggs
2 tablespoons flour
Moderate salt and pepper to taste
1 cup breadcrumbs (or dry breadcrumbs)
Salad oil
A pinch of arugula,
Lemon slices and salsa,
Preparation Steps
1. Place the salted fish in a large bowl and soak in cold water for at least 12 or 24 hours in the refrigerator, changing the water every 8 hours.
2. Wash and chop the soaked cod, making sure there are no bones.
3, put the chopped potatoes in a pot of water and cook until they can be pierced with a fork, drain and put in a large bowl.
4. Add the potatoes to the chopped salted cod, onion, lemon thyme, 1 egg and flour. With a fork or blender, stir until combined. Add the appropriate salt and pepper to taste.
5. Make the mixture into 16 to 18 small patties. Beat the remaining egg in a shallow bowl and the breadcrumbs in another bowl.
6. Then coat the fish cakes in the egg mixture and then in the breadcrumbs, repeating this process twice.
7: Heat two tablespoons of oil in a skillet over medium heat. Fry the fish cakes in batches until golden brown and crispy, 2 to 3 minutes per side. Place the fish cakes on kitchen paper to soak up any excess oil.
8. Garnish the plate with arugula before serving. Top with lemon and salsa.
Western Cod Recipe 3. Cod with Shiitake Mushrooms
Ingredient Preparation
2 pounds of shiitake mushrooms, stems removed
4 tablespoons of olive oil
4 sprigs of rosemary
4 Pacific cod fillets (6 to 8 ounces)
1 tablespoon of freshly squeezed lime juice
1 tablespoon dashi mustard
Salt and pepper
Preparation Steps
1. Preheat the oven to 230 degrees F. In a large baking dish, place the mushrooms in a mixture of 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until browned, about 15 minutes.
2. Place the mushrooms on the bottom; place the cod in the center and season with salt and pepper. Bake the cod until browned, 8 to 10 minutes.
3. Meanwhile, in a small bowl, combine the remaining olive oil, lime juice, mustard and rosemary; season with salt and pepper. Serve as a dressing
4. Plate according to your personal specialties and serve.
Western Cod recipe 4. Stewed Cod Eggs
Ingredients Preparation
500 grams of fresh cod eggs
A small amount of chili pepper
? Red onion, sliced
A little fresh dill and parsley
? Celery, peeled
2 white radishes, peeled
100 ml water
100 ml apple cider vinegar
75 ml glucose syrup
2 teaspoons salt and pepper
Fresh herbs (e.g., dill, parsnips, watercress)
Preparation Steps
Braised Cod Eggs:
1, Cod roe rinsed in cold water. Fish eggs wrapped in aluminum foil or baking paper.
2. Boil 1 liter of water. Add salt, pepper, cinnamon leaves, red onion and dill.
3. Reduce the heat to medium, add the cod roe and simmer, covered, for 25-30 minutes.
4: Remove the cod roe and cool.
Mustard mayonnaise:
1. Put the egg yolks, mustard, vinegar, salt and pepper in a bowl.
2. Add the oil a little at a time while whisking constantly until the mixture turns into a salad dressing like texture.
3. Cover the bowl and set aside in the refrigerator.
Celery and carrot salad:
1. Chop celery and carrots into small pieces (0.5?0,5cm).
2. In a pot mix water, vinegar, syrup, salt and a little pepper and boil.
3. Add the vegetables and cook on medium heat for 5 minutes. Let the pan cool.
4. Drain the vegetables and they transfer to a bowl with 4-6 tablespoons of mustard mayonnaise and stir.
Plate according to your personal specialty and serve.