Cod coated in egg and flour, fried in vegetable oil, served with fried potatoes, drizzled with a sauce confectioned with tomato, onion, garlic and white wine, seasoned with pepper, sprinkled with chopped coriander.
Fried cod with tomato sauce
Cod coated in egg and flour, fried in vegetable oil, served with fried potatoes, drizzled with a sauce confectioned with tomato, onion, garlic and white wine, seasoned with pepper, sprinkled with chopped coriander.
5.00 from 1 reviews
- 4 desalted cod steaks (about 1 kg (2 1/4 pounds))
- 1 kg (2 1/4 pounds) potatoes
- Pepper (to taste)
- 2 medium onions
- 2 cloves of garlic
- 50 ml (1/4 cup) olive oil
- 100 ml (1/2 cup) white wine
- 3 medium ripe tomatoes
- Coriander (to taste)
- Salt (to taste)
- Flour
- 1 egg
- Vegetable oil for frying
- Peel and wash the potatoes. Cut them into round slices and fry in hot oil. When they are fried reserve them in a platter over absorbent paper.
- Meanwhile, in a saucepan place the olive oil, chopped garlic, the onion cut into round slices and the peeled tomatoes cut into small pieces. Leave to sauté on a low heat until the tomato start to break down. Add the white wine, stir and simmer about two to three minutes. Turn off the heat, season with a little pepper and sprinkle with chopped coriander. Set aside.
- Coat the cod steaks in beaten egg and then in flour.
- Heat a frying pan with oil. When is hot, add the cod steaks and fry them on both sides until they turn slightly golden brown. When they are fried, place them on a platter over absorbent paper.
- Serve the cod and the fries drizzled with the sauce.
Servings: 4
Prep Time:10 m
Cook Time:35 m
Total Time:45 m
Ingredients
Directions
Fried cod with tomato sauce
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 614
Total Fat 15.5 g(24%)
Saturated Fat 2.5 g(13%)
Cholesterol 178 mg(59%)
Sodium 272 mg(11%)
Total Carbohydrate 49.5 g(16%)
Protein 64 g
