Ingredients
Frozen cod fillets ( 200g ) | Fried breaded flour ( appropriate amount ) |
Salt ( a little ) | Cooking wine ( a little ) |
White pepper ( a little ) | Cherry tomatoes ( 3 ) |
Tomato sauce ( appropriate amount ) |
How to have fish every year
1. Defrost the purchased frozen cod naturally and wash it with clean water.If time is limited, soak it in clean water to defrost it, but try not to soak it in water.Natural thawing can preserve the nutrients to the greatest extent without losing them, and the taste will be better.
2.After thawing, cut open, remove bones, and cut into small pieces and add In the container, add an appropriate amount of salt, cooking wine and white pepper, stir evenly, and marinate for more than half an hour.
3. Divide an appropriate amount of fried chicken into two parts, one part is dry, and the other part is added with cold water and stir well It is in paste form, try not to have small particles.
4. Turn on medium heat and burn oil.After the oil is hot, reduce the heat to low.Pour all the cod pieces into the batter, roll them in the wet breading flour, then dip them in the dry breading flour, and fry them in oil.You can fry them only once.If time allows, you can fry them again to make the outside crispier..
5. Wait until the cod pieces are fried to golden brown, take them out of the pan and put them on a plate.Garnish with cherry tomatoes around.Then add tomato sauce as shown.A dish that combines "beautiful, nutritious, delicious and economical" is happily completed.
Tips
1.Add salt, cooking wine and white pepper to the cod and marinate it for a while.Do not cook it immediately.This way the salty flavor in the cod will be more even.
2.When frying cod for the first time, turn on low heat, otherwise, the inside of the cod will be uncooked and the outer skin will be burnt, affecting the appearance and taste.If you want to fry it for the second time, you can turn on medium or higher heat, but you have to do it quickly, otherwise the meat inside will be too old.
3.The fish skin is not easy to tear off.If you tear it off, the meat will hang on, so you can leave it or leave it.Generally, I leave the skin on when I cook it myself.
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