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Fried Cod with Almonds Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Fried Cod Recipe - Sauteed cod served with a butter and almond sauce.
Ingredients:
- 3 1/4 pounds (1.5 kg) fresh Cod, cut into servings
- Vegetable broth
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- (Purists make there own)
- Fat (butter, duck fat or olive oil)
- Finely chopped garlic, to taste
- Almond slices, to taste
- White wine
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Serves/Makes: 4-6
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How to cook Fried Cod with Almonds:
- Bring some vegetable broth to a boil simmer for approximately 10 minutes.
- Add fish pieces to the broth turn off the heat.
- Let fish stand in broth for 2 to 3 minutes.
- Meanwhile, heat a little fat into a fry pan.
- Fat must be hot, but should not burn.
- Delicately remove fish from broth drain and then add fish to hot butter, into fry pan.
- Fry fish for 2 minutes on each side.
- Transfer fish onto a hot serving plate.
- Add a little more fat to the fry pan lightly brown chopped garlic and almond slices.
- Deglaze fry pan with a little white wine.
- Pour sauce over fish and serve along with small boiled red potatoes.
Notes:
This recipe for Fried Cod with Almonds serves/makes: 4-6. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Pan Fried/Sauteed
Cuisine: American
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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