Fried Cod Steak
I love Cod. Period. But I love frying it more than steaming it. The problem is my old pan is not non-stick. Thank goodness that my wife bought a non-stick pan recently, and my cod steak doesn’t stick to the pan anymore! Instead, what I get now is a lovely hue of brown, nicely fried cod.
I don’t know how professional chefs do it. But the non-stick pan is the lifesaver. The cod steak now stays in shape and does not flake into bits.
Also, I don’t need to use as much oil as I do with the normal pan. And frying is such a breeze. Just add a little light soya sauce and it is perfect.
3 inches of Ginger (sliced into thin strips)
300 grams of Alaskan Cod (get the fishmonger to debone it for you)
Light Soya Sauce
Sesame Seed Oil
1. Pour 3 tbsp of olive oil into the pan and heat it till hot. Fry the ginger slices until they turn brown. Remove from pan and set aside.
2. Then in the remaining oil, place the cod steak skin side down to fry as the skin takes a while to cook.
3. After a few minutes, check if the skin is brown. Once it is slightly brown, turn the fish over and cook the other side for a few minutes.
4. Once done, decorate with fried ginger slices and serve with a slight drizzle of sesame sesame seed oil and light soya sauce.