There are so many best cod fish recipes.The fried cod with caramelized onion is a recipe that I learned in one of the cooking courses I’ve done. I was struck by this mixture of flavors so I think it’s worth sharing it with everyone. If you like cod, I assure you that this mixture of flavors is going to be brutal. And you will repeat it. It is an elegant recipe and its elaboration is very easy and simple.We can find so many Chicken Breast Recipes on internet .
Best Cod Fish Recipes Ingredients for 4 people
800 g of desalted cod or you can use another kind of fish
2 medium onions
3 medium potatoes
2 egg yolks
2 butter spoons
1 teaspoon of sugar
1 trickle of vinegar
Flour, to batter
salt and pepper
How To Make Best Cod Fish Recipes
1.- Make the caramelized onion. To not extend too much, I leave the recipe of how to do it here (will open new window)
2.- To make the garnish of the mashed potato: Put the potatoes whole and with skin to cook over medium heat in abundant water for 15 minutes. When they are cooked (we poke the potatoes with a knife and, if it enters and leaves well, they will be cooked) we peel them and we put them in a bowl along with the butter to room temperature, the egg yolks and a pinch of salt. We mix and grind everything well with the help of a fork. It will come out a thick mash and very tasty.
3.- Finally we make the fried cod: We cut it in thick strips, of about 3cm of thickness, we pass for flour by all its sides and we fry it with strong fire with abundant olive oil.
4.- To put it, we put a base of the caramelized onion. Above we place the cod and on the side of the plate, with the help of a mold (if we have it) our puree.
-Do not overcoat the cod or it will be very dry. Enough to make the exterior rebound catch color. Cod is cooked very quickly. Try it and you tell me what you think this mix of flavors!
We put the cod in a container with plenty of water, enough to cover the cod completely and we put it in the refrigerator. Every 8 hours, more or less, we change the water and put it back in the fridge. Repeat the process for 48 hours if the cod is thin (about two fingers thick) or 72 hours if it is rather coarse.