Breaded Cod Fillets Recipe
Breaded Cod Fillets is the apt recipe to tickle your taste buds. Pamper everyone with Breaded Cod Fillets as Main Dish. It is a staple food of the European people which has now gained popularity the world over. Am I hearing a thank you from you for sharing this Breaded Cod Fillets recipe?
Ingredients
| Cod fillets | 2 Pound | |
| Egg - l | ||
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Or | ||
| Packaged seasoned coating mix for fish - 1/2 cup | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 6 Tablespoon | |
| Parsley | ||
| Lemon wedges | 2 | |
| Tartar Sauce - as required | ||
Directions
GETTING READY
1. Wash and rinse the fillets in cold water, season with salt and pepper, pat dry and cut into cube sized pieces.
MAKING
2. In pie plate, beat egg with a fork until mixed.
3. On waxed paper, mix crumbs with any flavorings that you want. .
4. Dip fish in egg, to moisten both sides; then dip in crumbs, to coat well.
5. In large skillet, heat butter until it sizzles. Add fish pieces in a single layer. Sauté over medium heat until underside is golden-brown. This will take about 5 minutes per piece.
6. Turn with spatula; sauté 5 minutes longer, to brown other side and until fish flakes easily when tested with a fork. Remove to heated serving platter.
SERVING
7. Garnish with parsley and wedges of lemon and serve with Tartar Sauce.
1. Wash and rinse the fillets in cold water, season with salt and pepper, pat dry and cut into cube sized pieces.
MAKING
2. In pie plate, beat egg with a fork until mixed.
3. On waxed paper, mix crumbs with any flavorings that you want. .
4. Dip fish in egg, to moisten both sides; then dip in crumbs, to coat well.
5. In large skillet, heat butter until it sizzles. Add fish pieces in a single layer. Sauté over medium heat until underside is golden-brown. This will take about 5 minutes per piece.
6. Turn with spatula; sauté 5 minutes longer, to brown other side and until fish flakes easily when tested with a fork. Remove to heated serving platter.
SERVING
7. Garnish with parsley and wedges of lemon and serve with Tartar Sauce.
Chef
