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Categories:Viewed: 45 - Published at: 9 years ago
Ingredients
- cod flaps
- milk
- lemon juice
- black pepper q.s.
- oil for frying
- flour
- 2 eggs
- pepper q.s.
- 1 sprig parsley
Method
- Place cod in a bowl and cover it with milk. Season with lemon juice and black pepper.
- Marinate for 1 hour.
- For the batter, place eggs in a bowl and whisk well with a fork.
- Add flour and chopped parsley. Stir well. If mixture is too thick, add a bit of milk.
- Tip: Batter should stick to cod pieces when dipped, so it should be neither too thick nor too runny. Season batter with salt and pepper.
- Fill fryer with oil and preheat oil. Drain cod and pat dry with paper towel. Dip cod pieces in batter on both sides.
- Fry in hot oil. Drain cooked pieces on paper towel to absorb excess oil. Serve with tomato rice and salad, if desired
