干蔥煎銀雪魚 | Stewart’s Kitchen

Pan-fried Cod Fish 干蔥煎銀雪魚

Cooking Steps

Drop olive oil then place the pan over a medium-high heat
Once the pan is hot, season the cod with salt and place it in the pan skin-side down
Cook for 2–3 minutes until the skin is nicely golden and crisp.
Carefully turn the cod over and cook for a further 2–3 minutes. The fish is cooked when the flesh becomes opaque. Remove from pan.
Fry shallot with olive oil for 2 minutes over medium heat. Adding spring onion, one teaspoon of soy sauce and a knob of butter. Remove and splash this sauce over cod.

Tips

To ensure crispy skin on your pan fried cod, dry the fillets with kitchen paper towel before seasoning them with salt. Light oil into the frying pan, ensure hot enough before adding the cod fillets.
For very thick cod fillet, cook skin-side down in the pan until the skin is golden, then turn over and finish cooking in an oven preheated to 180°C for 5 minutes.