- Cod - 1 piece
- Milk - 400 Milliliters
- Salt - 1 teaspoon
- Black peppercorn - 4 pieces
- Zira - - Pinch
- Nutmeg - 1/2 teaspoons
- Flour 1/2 cup
- Vegetable oil - 50 Milliliters
- Butter - 50 grams
- Garlic - 2 Teeth
The first step is to process our fish. Fins and tail are cut off, we clean the carcass from the scales, carefully clean out the remains of the viscera, especially the black bitter film. Then we cut the fish crosswise into portions of about 1.5 cm thick. Now - the key trick in the preparation of cod. Pieces of fish should be soaked for an hour or two in milk - we put them tightly in a plate, pour milk (so that the milk completely covers the fish) and leave for 1-2 hours. While the fish is soaked, we'll use cunning number two. In a dry frying pan, calcine salt, black pepper, ziru and nutmeg. Literally 1-2 minutes with constant stirring. Fried spices are thoroughly grinded in a mortar and added to flour. Stir to allow the spices to spread evenly over the flour. We soak the soaked fish in a dry mixture of flour and spices. In a frying pan, we warm up the vegetable oil, put the pieces of fish into butter and fry them over medium heat until crusty and ready (about 7-9 minutes, depending on the thickness of the pieces). While the cod is fried - quickly cook garlic sauce for it. Melt the butter in the scoop, add finely chopped garlic and put out on medium heat for about 5 minutes. Garlic should be stewed and not roasted - if it starts to cook, reduce the heat. Ready-to-serve fish is served with cooked sauce, favorite side dish and lemon. And, optionally, a glass of dry white. Bon Appetit! :)
Servings: 2