50\u00b0.
Season the cod with salt and black pepper
To make the Tartar sauce, combine mayonnaise, pickle relish, capers, herbs and hard-boiled egg, if using. Season. Set aside.
Heat 2 tbsp oil in a large frying pan over high heat. Combine all-purpose flour and rice flour then lightly dust fish. Working in batches, fry fish for 2 mins per side, until crisp and cooked through. Drain on paper towels. Serve with Tartar sauce, French fries and sliced lemon.
If using dry salt cod: Soak in water for 12
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
nd place a piece of cod on top of each. Serve
190 degrees C).
Coat cod pieces in 1/3 cup
Rub the Cod with Olive Oil, salt and pepper.
Place skin side down in hot saute pan.
Cook 3 minutes on skin side.
Turn and cook 2 minutes longer.
Place on plate in warm oven to rest few minutes.
While the Cod is resting, pour olive oil in pan.
Add rest of ingredirnts and gently warm, do not sizzle or fry ingredients, just warm through to blend flavors.
Serve over the Cod.
re cooking, pan fry the cod in a mixture of olive
ased frying pan. Rinse the cod fillets and pat dry with
n a bowl.
Dredge cod pieces on all sides and
peel and reserve.
Add cod to pan and fry 3
repeat for all of the cod pieces; transfer to a plate
Rinse cod well under cold running water.
Turn down the heat add cod fillets and simmer until tender
If using salt-cod, cut into 4 pieces and
Cut both the tofu and cod into pieces about 1.5
owels. To serve, stack potatoes, cod, some mushrooms and an egg
alt and garlic powder, coat cod pieces with the dry mix
The cod is available in Latin American grocery stores and should have been desalted by slightly cooking it in water several times (using fresh water each time).
However, regular cod can also be used, in which case you'd add at least a teaspoon of salt.
Once the sofrito is cooked, you add the cooked garbanzos, the toasted almonds and the sliced cod.
Cook over low heat until flaky.
Place on serving tray over slices of toasted or fried bread slices. Decorate with red pimentos.
In a skillet or electric pan, melt butter and saute garlic with about 1 teaspoon to 1 tablespoon lemon juice.
Cut cod into serving size pieces and place in pan.
Sprinkle with lemon pepper. Cover and simmer 5 to 7 minutes.
Turn cod over and simmer a few more minutes (5 to 7 minutes).
(When I take the cod out and arrange on dish, I place freshly sliced lemon on top of each one and a sprig of parsley.) Serve with fried rice, fresh garden salad and hot bread.