Cod Fish in Egg Coat Parisian Style Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my cod fish recipe for fish in an egg coat.
This way of preparation is called Parisian style.
I wrote and photographed this dish a long time ago for my first cookbook “Der Minutenkoch schmeckt.schneller.”
It’s a really simple fish dish and I use the square cod fillets available in the supermarket.
The cod fillets I put together are not necessarily my absolute favourite, but sometimes they are practical and especially popular in fast food.
The side dish is a quick potato salad combined with lamb’s lettuce.
For fish in an egg coat you can use any other fish fillets, try this variant, it tastes delicious!
Table of Contents
1. Recipe Cod in Egg Coating with Potato Salad
For the potato salad I have at this point another tip:
Peel the potatoes and cut the potatoes into slices.
The potato slices cook faster than whole potatoes, you save time and energy.
Cook the prepared potato slices in boiling vegetable stock, that gives a good taste.
For the potato salad, the right potato variety is decisive, choose a firmly boiling variety, e.g. Sieglinde or Bamberger Hörnchen.
Note on gluten-free cuisine: Instead of wheat flour, simply use corn starch or a gluten-free flour for preparation.
Codfish Recipe in Egg Coating with Potato Salad
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing fish fillets in an egg coat.
For the potato salad
|red wine vinegar
For the Parisian-style cod
|wheat flour (glutenfree: corn starch)
Decoration and additions
|roasted, salted pumpkin seeds
Prepare leaf salad
Clean the lamb’s lettuce, wash and dry well.
Do not spin lamb’s lettuce as the leaves break.
Wash and peel the salad potatoes and cut them into slices about 5 mm thick.
Dice the onion and bring to the boil together with the potatoes in the vegetable stock.
Cook the potatoes until soft, the potatoes should not disintegrate.
Finish Potato salad
Drain the excess stock from the pot with the potatoes.
Season the potatoes with sunflower oil, red wine vinegar, salt and pepper.
Heat a pan and cover the bottom with sunflower oil.
Beat the eggs in a bowl and season with salt and pepper, add a little cream.
Whisk the eggs.
Dab the cod fillets dry and season with salt and pepper.
Turn the fillets in the flour and pull them through the beaten eggs.
Fry the cod fillets evenly on both sides in the pan.
Season potato salad with salt and pepper before serving.
Fold in the lamb’s lettuce and arrange on warm plates.
Arrange the cod in the egg crust Parisian style and serve decorated with red pepper.
You can also decorate the potato salad with pumpkin seed oil and roasted pumpkin seeds to create another exciting taste on your plate.
2. Nutritional Values
3. Prepare the Cod the Parisian Way
The Parisian style of preparation is similar to Wiener Schnitzel.
However, the food is only turned in flour and egg, then baked in oil, clarified butter or butter until golden yellow.
The name “Parisian style” refers to the Parisian Schnitzel, which dates back to the 1889 World Exhibition in Paris.
The advantage of the coating with flour and egg is obvious:
The food to be cooked, in this case a fish fillet, is prepared extremely gently.
Flour and egg protect the cod from excessive heat and at the same time create stability and an interesting taste environment.
The professional chef’s tip for this preparation:
Whip the egg well for the preparation, season with salt, pepper and cayenne pepper.
In new times I always add a little cream to the egg so that the egg crust becomes nicely fluffy.
As a supplement I recommend herbs according to season and market offer.
For example, add finely chopped parsley, thyme or wild garlic to the egg.
So your fish fillet gets a great egg and herb coating.
4. Other Recipes with Cod Fish
Comments, Cooking Questions and Answers
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