Cod cutlets are one of the most delicious options for fish dishes. Fragrant, rosy, with a crisp crust. In addition, cod fillet is incredibly useful; it contains unique fish oil and useful vitamins. And cod dishes go well with sauces. Try serving burgers with Tabasco sauce or tartare. Just delicious! Cod cutlets with celery and parsley.
Ingredients:
Designed for 8 servings
Olive oil 6 tablespoons
Celery stalk 2 pieces
Onion 1 head
Garlic 1 clove
Potatoes 14.11 oz (400 g)
Cod fillet 15.87 oz (450 g)
Breadcrumbs ½ Cup
Mayonnaise 3 tablespoons
Dill 2 tablespoons
Parsley 1 bunch
Egg yolk 1 piece
Lemon juice 1 tablespoon
Butter 2 tablespoons
Salt to taste
Ground black pepper to taste
ENERGY VALUE PER SERVING:
Calories 358 k cal
Proteins 13.3 grams
Fat 25.1 grams
Carbohydrates 21 grams
Instruction: Cod cutlets with celery and parsley.
Cooking time 1 hour 50 minutes
Cod is a versatile fish that can be steamed, boiled, baked, stewed, fried, or used in soups.
Another great thing about cod is that it’s edible all at once. Besides the flesh, the liver and roe are eaten, while the bones and head are used to make fish soups and fish soup. Cod is excellent served with béchamel sauce, boiled potatoes, and carrots. A little fried bacon and a chopped hard-boiled egg are also nice additions. It’s filling and truly worth the effort.
Heat 2 tablespoons of oil in a frying pan over medium heat. Add the celery, chopped onion, and garlic and simmer, stirring, until soft for about eight minutes.
Cover the potatoes with salted water, bring to a boil, reduce the heat to medium and cook for about fifteen minutes until soft. Drain the water and put half the potatoes on a plate. Transfer the remaining part to a bowl and knead, adding the onion mixture.
Season the cod fillet with salt and pepper to taste. In a large frying pan, heat 2 tablespoons of olive oil, put the cod and cook, turning once, for ten minutes. Cool the finished fish and break it into small pieces.
Add breadcrumbs, mayonnaise, herbs, egg yolk and lemon juice to a bowl with potatoes and onion mixture, mix well with the remaining potatoes and fish fillet. Divide with your hands, form cutlets (8 pieces), put them on baking paper, cover with clingfilm and put in the refrigerator for thirty minutes to harden.
In a pan over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter, lay out the cutlets and bake, turning once, until golden about eight minutes. Bon Appetit!
