![]() ![]() Serve as-is or flake into salads, tacos, grain bowls, and more. ![]() Reheat gently, in the oven or toaster oven wrapped in foil, or at half power in the microwave just until warmed through. That said, leftovers keep well in an airtight container in the fridge for a week and are fabulous and flexible. Pan fried cod is quick and easy and at its best right after cooking, so I don't go out of my way to make it in advance. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.Ĭan I make this recipe in advance? What about leftovers? Here's an overview of what you'll do to make a great batch of pan fried cod. You can refer to the section below for additional suggestions if you want to spice things up. All you really need is salt and pepper, but a couple of crushed garlic cloves and a few sprigs of thyme pull more than their weight in the flavor department.Kerrygold, for example, is widely available in U.S. Here and virtually everywhere, I recommend a cultured, salted butter from grass-fed cows, which sounds fancy but doesn't have to be. A combination of butter and olive oil imparts lots of great flavor.They should be skinless, boneless, and uncomplicated to cook. You can use whichever you've got in this recipe and simply adjust the cooking time based on thickness. Fillet is a more general term for a piece of fish cut vertically from the backbone to the belly. Cod loins are thick fillets cut from larger fish, typically from the main section of the fillet between the head and dorsal fin. ![]()
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