Blue Eyed Cod Recipes

Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray. For the Cod place the water and salt into a shallow dish and stir until salt has dissolved.

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Heat a heavy-based ovenproof frying pan over medium-high heat.

Blue eyed cod recipes. Add the warm reserved milk. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat 2 Once the pan is hot season the cod with salt and place it. All My Recipes Options Main Dish 3 Appetizers 1 Marinades and Sauces 1 Soups Stews and Chili 1.

Preheat oven to 200 degrees Celsius. Stir in the flour and cook over medium heat for 5 minutes. Cover with a lid and cook over low heat for 10-15 minutes or until the vegetables are tender particularly the carrots.

Remove the fish fillets or steaks from the refrigerator and rinse them with cold clean water. Place blue eye filets in a large shallow heatproof bowl that will fit inside a large bamboo or metal steamer. Add the olive oil then place the fish in the pan skin side down and cook on high heat for 12 minutes.

Make sure whole fish is scaled gutted and cleaned thoroughly. Mix marinade ingredients with 2 tbsp water and pour over fish. Heat a drizzle of olive oil in a medium or large fry-pan on medium heat and fry fish skin side down for 2 minutes.

Drizzle mixture with oil and stir until breadcrumbs are coated in oil. Top with a slice of lime and combined ginger shallots chilli garlic and sprinkle with a little fish sauce. Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.

Add the cod and set aside for 15 minutes. Preheat the oven to 450 degrees Fahrenheit. Press the breadcrumb mixture on top of the four fish fillets flesh side up to form a topping.

Fill a wok or pot full of water for the steamer to sit on top. To cook the fish pat the fish dry with absorbent paper and season with sea salt and pepper. Combine breadcrumbs parsley parmesan lemon rind and salt and pepper together in a bowl and stir to combine.

Flip fish over and cook 1-2 minutes on flesh side until fish is cooked through you may need to cook the fish in two batches to avoid overcrowding the pan. Refrigerate for up to 3 days or freeze whole fish for up to 6 months and fillets cutlets or steaks for up to 3 months below. Reduce heat and continue to cook fish skin side down for another 3-4 minutes.

Cover the fish with plastic wrap or wax paper and allow it to warm to room temperature for an hour. Wrap whole fish fillets and cutlets in plastic wrap or place in an airtight container. In a small jug combine fish sauce garlic chilli ginger and shallots.

Dust blue-eye cod fillets in seasoned flour. Baked Blue Eye Cod. Cut 4 x 30 cm square pieces of baking paper.

Place a piece of cod in the centre of each. For the Pickles place ingredients except carrot zucchini and olive oil into a saucepan and bring to the boil. Bring slowly to the boil stirring constantly then lower the heat to a simmer and cook for a further 20 minutes.

Preheat oven to 220 C. Bake in the oven. Bring to a boil to get the steamer going.

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