11.5.22

CRISPY COD MEDALLIONS

 

For this I buy frozen wild pacific cod. They come in chunky strips which I cut into cubes. Cod is very soft and falls apart easily. The secret to making cod medallions is to cube the frozen cod chunks 10-15 minutes after they are taken out of the deepfreeze. After this they will rapidly thaw so use them as soon as you can. Dip them into beaten eggs, roll them into Panco, deep fry them and serve immediately. That’s all there is to crispy cod medallions. 

CRISPY COD MEDALLIONS 
2 pieces of FROZEN wild pacific cod 
1 beaten egg Panco [Japanese breadcrumbs] 
oil for deep frying 
salt to taste 

• Let the frozen cod chunks sit on the counter for 15-20 minutes. 
• Cut them still frozen into cubes. 
• In a small bowl beat the egg with a fork. 
• Dip the cubed cod into the egg wash. 
• Roll them into Panco, making sure they are fully covered. 
• Gently drop them into the hot oil and fry them to golden crispy. Panco browns pretty fast so don’t over fry. 
• Sprinkle with salt to taste and serve immediately.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!