Cod fish Recipe – Fish in Egg Coat Parisian Style prepare
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Prepare the Cod the Parisian WayThe Parisian style of preparation is similar to Wiener Schnitzel. However, the food is only turned in flour and egg, then baked in oil, clarified butter or butter until golden yellow. The name “Parisian style” refers to the Parisian Schnitzel, which dates back to the 1889 World Exhibition in Paris. The advantage of the coating with flour and egg is obvious: The food to be cooked, in this case a fish fillet, is prepared extremely gently. Flour and egg protect the cod from excessive heat and at the same time create stability and an interesting taste environment. The professional chef’s tip for this preparation: Whip the egg well for the preparation, season with salt, pepper and cayenne pepper. In new times I always add a little cream to the egg so that the egg crust becomes nicely fluffy. As a supplement I recommend herbs according to season and market offer. For example, add finely chopped parsley, thyme or wild garlic to the egg. So your fish fillet gets a great egg and herb coating. Cod, plaice, pike-perch, halibut, saithe, all these fish species are suitable without skin for preparation in Parisian-style egg mantle.
2. Recipe Cod in Egg Coating with Potato SaladFor the potato salad I have at this point another tip: Peel the potatoes and cut the potatoes into slices. The potato slices cook faster than whole potatoes, you save time and energy. Cook the prepared potato slices in boiling vegetable stock, that gives a good taste. For the potato salad, the right potato variety is decisive, choose a firmly boiling variety, e.g. Sieglinde or Bamberger Hörnchen. Note on gluten-free cuisine: Instead of wheat flour, simply use corn starch or a gluten-free flour for preparation.
Codfish Recipe in Egg Coating with Potato Salad
Codfish recipe shows exemplarily the preparation of fish in Parisian style in egg coating. A recipe by german chef and food photographer Thomas Sixt.
For the potato salad
|60-80||ml||red wine vinegar|
For the Parisian-style cod
|50||g||wheat flour (glutenfree: corn starch)|
Decoration and additions
|30||g||roasted, salted pumpkin seeds|
Clean the lamb’s lettuce, wash and dry well. Do not spin lamb’s lettuce as the leaves break.
Wash and peel the salad potatoes and cut them into slices about 5 mm thick. Dice the onion and bring to the boil together with the potatoes in the vegetable stock. Cook the potatoes until soft, the potatoes should not disintegrate.
Drain the excess stock from the pot with the potatoes. Season the potatoes with sunflower oil, red wine vinegar, salt and pepper.
Heat a pan and cover the bottom with sunflower oil. Beat the eggs in a bowl and season with salt and pepper, add a little cream. Whisk the eggs.
Dab the cod fillets dry and season with salt and pepper. Turn the fillets in the flour and pull them through the beaten eggs. Fry the cod fillets evenly on both sides in the pan.
Season potato salad with salt and pepper before serving. Fold in the lamb’s lettuce and arrange on warm plates. Arrange the cod in the egg crust Parisian style and serve decorated with red pepper.
You can also decorate the potato salad with pumpkin seed oil and roasted pumpkin seeds to create another exciting taste on your plate.
3. Calorie Cod in Egg Coat Parisian Style
4. Other Recipes with Cod Fish