This is a delicious cod recipe brought from the polar city of Monchegorsk. Even dryish fish becomes tender and juicy during cooking, and the gravy is eaten without a trace. By the way, according to this recipe, you can cook not only cod, but also any other fish with white fillets - pollock, hake, pike perch.
You will need:
1 kg cod fillet;
600 ml of milk;
3 large onions;
1 teaspoon salt
2 tablespoons flour;
ground black pepper to taste;
100 grams of butter.
1. Pour salt into milk and stir until completely dissolved. Rinse the cod fillet and cut into small portions, put in a deep bowl, pour over salted milk so that all the fish is covered, cover the bowl with a plate and refrigerate for 3 hours.
2. Melt half the butter in a large skillet. Cut onions into thin half rings, put in hot oil and fry until light brown. Transfer the prepared onion to a deep bowl.
3. Put the remaining oil in the same skillet. Pour flour on a large plate, mix it with ground pepper, add a little more salt if desired. Remove the pieces of cod from the milk, letting it drain, roll in flour breading and put on a preheated frying pan. Put fillets fried on both sides in a deep saucepan. Put half of the fried onion on the first layer of fish, then another layer of fish and a layer of onion.
4. Pour the remaining flour after breading into the milk remaining after soaking the fish, stir well and pour the resulting sauce over the fish and onions. Put the saucepan over high heat, bring to a boil, then reduce heat and simmer, covered, for 30 minutes. The taste and aroma of the dish are fantastic! The best side dish for such fish is mashed potatoes.
