A simple and different recipe, cod fillets with a delicious lemon flavor, served with tomato rice.
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- 4 desalted cod steaks (about 900 grams (2 pounds))
- Juice of one lemon
- 3 cloves of garlic
- Pepper (to taste)
- All-purpose flour
- 1 egg
- Vegetable oil for frying
- Remove the skin and bones from the cod. With a sharp knife cut the cod into loins and season with lemon juice, sliced garlic, pepper and a little salt if you think necessary. Let marinate about two hours.
- In a bowl, whisk the egg with a fork. Drain the cod marinade, dip the loins in the beaten egg and then coat them in flour. In a frying pan, heat the oil over medium-high heat. When the oil is hot, add the fillets and fry them on both sides. When the fillets are fried, place on a plate with absorbent paper.
- Serve the fillets with tomato rice and lettuce salad.