Cod is a common dish in the diet of Russians. Large fillets, lack of intermuscular bones make cod very popular. Cod meat is low-fat, dietary, but many complain that after heat treatment the cod becomes tough, dry and they prefer to make cutlets from cod fillet. Try cooking cod with a vegetable marinade and you will be surprised how tender the usual cod fillet can be.
It is necessary
-
- large cod - 1-2 pieces;
- carrots - 4 pieces;
- turnip onions - 4 pieces;
- dining room dry white wine - 200 ml;
- tomato paste - 4 tablespoons;
- vinegar 3% - 3 tablespoons;
- salt
- black peppercorns
- bay leaf to taste;
- egg - 1 pc;
- boning flour;
- vegetable oil for frying.
Instructions
Step 1
In shops you can buy whole fish and already cut fillets. If you bought cod raw, remove the entrails, all bones, and be sure to remove the skin. The fillet for this recipe must be completely boned, so check the store fillet for occasional pits. Cut the prepared cod fillet into portions across the fibers and pat dry with napkins.
Step 2
Add salt and ground black pepper to the flour. Beat the egg until frothy.
Step 3
Dip the fillets in flour, set aside for a few minutes. Dip the fillet slices in a beaten egg and roll in the flour again. This is done so that a delicious crust forms during frying, and the fillet does not fall apart into fibers.
Step 4
Fry the prepared fillet until golden brown. The fire should not be too strong. Place the toasted fillets in a preheated plate and cover. Wrap with a towel to keep the fish from cooling down too quickly.
Step 5
Grate the carrots on a coarse grater. Cut the onion into thin half rings. Salt in vegetable oil until the carrots are soft and the onions are translucent. Add tomato paste to the vegetables, stir and simmer for 5-10 minutes, covered.
Step 6
Add wine and vinegar, peppercorns and bay leaves to the marinade, salt to taste. Simmer over low heat for 30 minutes. It is advisable to use dry grape wine, as apple wines can impart an unpleasant aftertaste to the marinade.
Step 7
Place the marinade on top of the fish, cover and leave to infuse. Marinated cod fillets can be eaten both hot and cold. It is best to serve as a side dish with mashed potatoes or just boiled potatoes.
