Cod Fish in Egg Coat Parisian Style Recipe

is a chef, food photographer, cookbook author and blogger.
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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!

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.

Servings 2
Calories 362
Total Time 30 Min.
Preparation Time 15 Min.
Cook Time 15 Min.

Simple guide for preparing fish fillets in an egg coat.

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Cod Fish Recipe Image
Cod Fish Recipe Image © Thomas Sixt


For the potato salad

60 g lamb’s lettuce
8 Stück salad potaoes
2 Stück small onion
60 ml red wine vinegar
30 ml Sunflower oil
0 l Vegetable broth
white pepper

For the Parisian-style cod

2 Stück eggs
50 g wheat flour (glutenfree: corn starch)
2 Stück cod filets

Decoration and additions

10 Stück red peppercorns
20 ml pumpkin oil
30 g roasted, salted pumpkin seeds


Clean and wash the lamb's lettuce
I will show you cleaning and washing lambs lettuce elsewhere in a cooking school article.

Prepare leaf salad

Clean the lamb’s lettuce, wash and dry well.

Do not spin lamb’s lettuce as the leaves break.

Potatoes for mashed potatoes in a saucepan.
Preparing potatoes for for cooking.

Prepare potatoes

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.

Potato salad recipes, cooking recipes for potato salad
Potato salad recipe from head chef Thomas Sixt.

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.

Mix eggs
Mix eggs in a bowl, seasoned with salt and pepper.

Prepare eggs

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.

Turn the cod fillet in flour, season beforehand.
Season the fish fillet with salt and pepper and place in the flour. Turn the fish fillet in flour.

Prepare fish

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.

its a typical bavarian potato salad: potato salad combined with endives leaf salad
Potato Salad combined with Leaf Salad.

Arrange salad

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.

Cod Fish Recipe Image
Cod Fish Recipe Image © Thomas Sixt


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.

Turn the cod fillet in flour, season beforehand.
Season the fish fillet with salt and pepper and place in the flour. Turn the fish fillet in flour.
Break eggs
Here I cracked the eggs in a bowl and seasoned them with salt and pepper.

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Cod poached in chanterelle stock

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