Fried cod
By VicentaLakin
In the Gulf of Alaska, cod is the second rich species, accounting for 20 per cent of all life in this water. Alaskan cod is boneless and has a little pink in the white of flesh. Natural low-fat, fine, excellent quality. The taste of water boils, bakes, barbecues, steams, fertilisers or frieds is very fresh and expensive, so they are now popular with consumers. This fish meat is usually used to make fish herds and fish fries, and this time I've done it in a way that's less oil than a fry, and it tastes almost the same. It's soft, it's soft, it's simple, it's time-saving and it's delicious. ~ That's a cod chip, fragrance, and with the greasy vegetables, Dad can eat a whole plate!
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Fried cod
1
Unfreeze fish early, wash them clean, control the water。
2
Put in salt, rice wine。
3
Put it in five fragrances, grab it evenly, pick it up for 30 minutes。
4
Zipper's clean, cut。
5
Tomato wash, slice。
6
There's a nice sauce in the bowl and some lemonade。
7
Put the honey in, tune。
8
Picked fish tablets take water and drain surface water with kitchen paper。
9
Fill the fish with starch and shake the extra powder。
10
Hot pots of hot oil, put in fish chops, medium fire。
11
If you're in the middle, you're in the middle。
12
Put tomatoes, lettuce, cooked fish in the plate, cut two more lemons, decorated with lore leaves or other vegetables, and mix them with a fine-tuned diet。Fried cod Make Tips
Fish chips must be dryed and starch so as not to be adhesive. 2. Decoration is sufficient, not for too long, to avoid hardening. 3. Lemonade and honey in juice adjusted to individual population tastes。