Polish breaded fried cod: crisp outside, juicy inside
The Friday fish Poland has fried for generations: cod fillet splashed with lemon, salted, in a triple coating of flour, egg and breadcrumbs, fried briefly in oil with butter. The secret of juiciness is dry fish, hot fat and four minutes a side, not one more. With dill potatoes and a sauerkraut salad.
Your own work in that: 25 min.
- Fish marinating 15 min
- Breading 10 min
- Frying 15 min
Step by step
0 / 5 done
Dry and season the fish
Cut the fillet into 4 portions and dry thoroughly with paper towel; squeeze thawed fish as well. Splash with the juice of half the lemon, salt, pepper and leave 15 minutes. Meanwhile put the peeled potatoes on in salted water (about 20 minutes from the boil).
Ingredients: 700 g skinless cod fillet · 1 pcs lemon · 1 tsp salt · ½ tsp black pepper
TipWet fish means a wet coating that falls off in the pan. Paper towel is the most important tool in this recipe.
Dried, lemon, salt, a quarter hour
Triple coating
Three plates: flour, beaten eggs, breadcrumbs. Dry each portion again, dredge in flour and shake off the excess, dip in egg, coat in breadcrumbs, pressing them on. Coat the fish just before frying.
Ingredients: 60 g plain flour · 2 pcs eggs · 120 g breadcrumbs · 100 ml oil · 30 g butter
Flour, egg, breadcrumbs, pressed on
Fry briefly
Heat the oil with the butter in a large pan over medium-high heat; a breadcrumb should sizzle at once. Fry the fish 3–4 minutes a side, until the coating is golden and the flesh white and flaking under a fork. Turn only once. If the portions don't fit loosely, fry in two batches.
TipButter gives flavour and colour, and the oil keeps the fat from burning as quickly as butter alone would. Oil alone gives no flavour.
Oil with butter, four minutes a side
Drain
Rest on paper towel for a minute. Drain the potatoes, sprinkle with dill. Squeeze the sauerkraut and mix with a spoon of oil, a pinch of sugar and a grated carrot if you have one.
Ingredients: 800 g potatoes · ½ bunch dill · 300 g sauerkraut
A minute on paper towel
Serve
Cod with a lemon wedge, dill potatoes, sauerkraut. Eat at once: the coating stays crisp for only a quarter of an hour.
Fish, potatoes, sauerkraut, lemon
Before you start
In batter
Instead of breadcrumbs, a batter of 100 g flour, 150 ml cold beer and a pinch of salt. Fry in deeper oil 4 minutes: a crisp shell like at a seaside fish shack.
Other fish
The same recipe for pollock, hake, zander and trout fillets. Fry thinner fillets a minute less.
The coating fell off
Wet fish, fat too cool, or turned too early. Dry it, wait for the sizzle, turn once.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
