Cod fish Recipe – Fish in Egg Coat Parisian Style prepare

Cod in an egg coat served with potato salad and lamb's lettuce.
Cod recipe, egg-coated fish with potato salad and lamb's lettuce.

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!

Today I’ll show you my cod fish recipe for fish in an egg coat. This way of preparation is called Parisian style. I wrote and photographed this dish a long time ago for my first cookbook “Der Minutenkoch schmeckt.schneller.”. It’s a really simple fish dish and I use the square cod fillets available in the supermarket. The cod fillets I put together are not necessarily my absolute favourite, but sometimes they are practical and especially popular in fast food. The side dish is a quick potato salad combined with lamb’s lettuce. For fish in an egg coat you can use any other fish fillets, try this variant, it tastes delicious!

1. Prepare the Cod the Parisian Way

The 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.
Fish fillets raw after thawing.
Cod, plaice, pikeperch, halibut, saithe, all these types of fish are suitable for preparation without skin in an egg coat, Parisian style.
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 Salad

For 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.

Servings 2 Portions
Calories 362
Total Time 30 Min.
My codfish recipe for Parisian-style fish in an egg mantle is shown in this article. Learn all the professional cooking tips for the perfect preparation of fish and side dishes. Good success!

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Cod in an egg coat served with potato salad and lamb's lettuce.
Cod recipe, egg-coated fish with potato salad and lamb's lettuce.


Preparation Time

15 Min.

Cook Time

15 Min.


For the potato salad

60 g lamb's lettuce
8 Stück salad potaoes
2 Stück small onion
60-80 ml red wine vinegar
30 ml Sunflower oil
0,3 l Vegetable broth
white pepper

For the Parisian-style cod

2 Stück eggs
50 g wheat flour (glutenfree: corn starch)
2 Stück cod filets

Decoration and additions

10 Stück red peppercorns
20 ml pumpkin oil
30 g roasted, salted pumpkin seeds


Potato Salad

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.

Prepare codfish

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

Cod fish on lemon risotto
Cod in bacon coat
Cod poached in chanterelle stock


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