Season the cod with salt and black pepper. Pat the cod thoroughly dry with a kitchen paper towel (this step is important and should not be skipped) Love cod? try these recipes cod piccata, baked cod with tomatoes, instant pot cod, and air fryer cod.ġ5 minutes before you cook the fish remove it from the fridge so it comes to room temperature You can season the fish however you like before pan-frying. You will love this recipe because it is quick, easy, and adaptable. This not only locks in flavor but also helps the fish to hold together. The key to a good pan-fried fish is to get the skin side nice and crispy. Regardless of whether you use skin-on or skinless cod, you will still achieve a crispy and golden side as I did. It is healthy and low in calories and fat compared to other types of fish out there.įor this recipe, I like to use skinless fresh cod fillets, but you could also use haddock or any other white firm fish. Pan fried or pan seared cod makes an easy and healthy weeknight dinner and can be on the table in less than 15 minutes. This recipe uses very simple ingredients you may already have at hand. However, today I will be showing you how to make the best-pan-fried codfish that tastes better than the one you would get from the restaurant. Seafood – Pair smashed sprouts with fish, like pan fried salmon or lemon baked cod, for a weeknight meal, or up your game on special occasions with air fryer shrimp, lobster tail or crab legs.Cod is a versatile white fish that is mild in flavor, and it can be cooked in so many ways, it can be baked, steamed, poached, grilled (not recommended), deep fried, or air fried.Pork– Pork recipes such as pan seared pork chops, slow cooker pork loin roast, or pork tenderloin recipes all pair well with roasted smashed brussels sprouts.Beef – Sprouts are a classic side for steak, like sirloin steak recipe, NY strip steak, or air fryer filet mignon, but they are delicious with burgers, too.Chicken – Try air fryer whole chicken, lemon parmesan chicken, or pan seared chicken breast with your crushed brussels sprouts.Serve this smashed brussels sprout recipe with a main protein like: Freeze: Freeze brussels sprouts for 2-3 months in an airtight container.Microwaving is not recommended, as they will be soft instead of crispy. Reheat: For best results, reheat the sprouts in the oven at 374 degrees F, or lightly pan fry them.Store: Keep crispy smashed brussels sprouts in the refrigerator for 2-3 days.Not drying the sprouts – It’s important that they are completely dry after boiling.If your pan is too crowded, your smashed brussels sprouts won’t crisp up. Crowding the pan – It’s important that each sprout is touching the pan and has breathing room around it.Lining the pan with parchment – Parchment paper can prevent browning, so a bare pan or foil lined pan works best.Not cooking for long enough – The sprouts need time to get crispy, so if they are not browned, cook them for longer.If you still experience issues, these are the most common reasons: No one likes soggy brussels sprouts! This recipe for smashed brussels sprouts with cheese gets them nice and crispy because we’re flattening them (increasing surface area) and roasting them at high heat. Why Don’t My Brussels Sprouts Get Crispy? Bake brussels sprouts until the bottoms are crispy and golden brown. VARIATION: Want a little zing? Add a tablespoon of lemon juice or a teaspoon of lemon zest in the seasoning step below.
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