How to cook the cod in a pan
Cod is versatile. It's white meat and mild flavor, can be a wonderful substitute for meat protein making it easily adaptable to all methods of cooking. Besides being an excellent low calorie source of protein, cod contains a variety of important nutrients. Imagine how a 4-ounce serving of cod has more than 50% of the daily requirement of protein for only 119 calories.
Toast usually works better for dense thick fish steaks such as tuna, halibut or swordfish that require further cooking. Cod, however, is filleted fish flakes easily and fast food. Toast quickly handle all parts of a thick cod fillet sealed and intensify the flavor. In addition, cooking the thick steak without burning the thin area of the meat. If someone asks why cod toast, just tell them that the taste to show why.
Pan frying is the easiest way of cooking cod. Simply preheat a large nonstick skillet over medium-high heat for 1 minute. Add a tablespoon of cooking oil in skillet and heat for a minute, or instead of adding oil to the pan with a brush in their own cod. Make sure that all sides of the cod fillets dry and well seasoned with a little salt and pepper. Place the cod in the pan and cook for 4-5 minutes or until edges begin to turn slightly brown. Turn the fish over and cook for another 3-4 minutes.
Cooking time depends on thickness of fish and well done you like the cod fact, although usually cod cooks quickly. When it has become opaque, not transparent or color, then the fish is cooked, or maybe it open and check if cooked to your liking, or cod products gently with a small knife to see if it separates into flakes. Do not burn your cod or fish meal get very dry and hard.
Deglazing the pan with a little wine and butter sauce makes a simple but wonderful at first in the cod fillet. If you add the parsley sauce, preserve their bright green color immediately pour the sauce over the cod fillet and serve immediately.
Enjoy a fantastic meal of cod!
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.
Kanza Khan
With best Wishes & Regards
I'm not sure how many cooking techniques are of cod, but for lovers of cod, such as Portuguese, which can reach hundreds. Cod is more common in England was cooked in the mass, after being fried. You can also come steamed and served with a parsley sauce and vegetables. In cod India it is used in some dishes, but usually first dried and salted.
Cod is versatile. It's white meat and mild flavor, can be a wonderful substitute for meat protein making it easily adaptable to all methods of cooking. Besides being an excellent low calorie source of protein, cod contains a variety of important nutrients. Imagine how a 4-ounce serving of cod has more than 50% of the daily requirement of protein for only 119 calories.
Toast usually works better for dense thick fish steaks such as tuna, halibut or swordfish that require further cooking. Cod, however, is filleted fish flakes easily and fast food. Toast quickly handle all parts of a thick cod fillet sealed and intensify the flavor. In addition, cooking the thick steak without burning the thin area of the meat. If someone asks why cod toast, just tell them that the taste to show why.
Pan frying is the easiest way of cooking cod. Simply preheat a large nonstick skillet over medium-high heat for 1 minute. Add a tablespoon of cooking oil in skillet and heat for a minute, or instead of adding oil to the pan with a brush in their own cod. Make sure that all sides of the cod fillets dry and well seasoned with a little salt and pepper. Place the cod in the pan and cook for 4-5 minutes or until edges begin to turn slightly brown. Turn the fish over and cook for another 3-4 minutes.
Cooking time depends on thickness of fish and well done you like the cod fact, although usually cod cooks quickly. When it has become opaque, not transparent or color, then the fish is cooked, or maybe it open and check if cooked to your liking, or cod products gently with a small knife to see if it separates into flakes. Do not burn your cod or fish meal get very dry and hard.
Deglazing the pan with a little wine and butter sauce makes a simple but wonderful at first in the cod fillet. If you add the parsley sauce, preserve their bright green color immediately pour the sauce over the cod fillet and serve immediately.
Enjoy a fantastic meal of cod!
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.Kanza Khan
With best Wishes & Regards
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