Crispy Cod Fish With Lemon Recipe
Though baked codfish lemon originally belongs to the european cuisine, today it’s a part of the global taste. Baking is the preferred method of preparing baked codfish lemon.
- Cod fish fillets (1 1/2lb)
- egg whites (2)
- butter (1tbsp)
- kosher salt and freshly ground black pepper
- Panko or Japanese bread crumbs (2c)
- olive oil (2tbsp)
For Lemon Butter Sauce
- Butter (2tbsp)
- white wine vinegar (2tbsp)
- fresh lemon juice (1/3c)
- kosher salt (1/2tsp)
Take a nonstick frying pan of large size, place it over medium heat and then heat olive oil and butter in it. Take a small bowl, beat egg whites in it. Take a shallow dish; spread Panko in single layer in the dish. Take cod fish, first dip it in beaten egg whites and then coat it with Panko. Dust salt and pepper over the coated fish. Now sauté fish in olive oil and butter mixture for about 3 minutes until it gets golden color. Then turn the side of the fish and cook it from other side. Then place it in a serving dish and keep it aside. Now to prepare the lemon sauce, take a saucepan of small size. Place it over medium low heat and then heat vinegar and lemon juice in it for about 5 to 6 minutes until the mixture gets reduced to half. Then mix salt and butter in it. Sprinkle it over the crispy cod fish in the serving dish. Now lemon cod fish gets ready, serve it hot.