Recipe for fried cod loin
This insanely delicious dish was a hit the other night when I thought my husband and I deserved some quality time.
Most families with small children can probably relate to the challenges of “juggling” a newborn plus a toddler in the throes of the terrible twos 🙂
While my husband was at work, I stopped by our local fishmonger to get some inspiration for dinner. Among other things, I came home with this beautiful cod loin. It turned into an absolutely fantastic dish!
A perfectly translucent and juicy cod with the smoothest purée I have ever made – accompanied by rösti and crispy Jerusalem artichoke chips.
Fried Cod Loin Recipe
Ingredients
Fried cod loin
- 450 gram Cod loin or fillet - both can be used
- Coarse salt for gourmet salting
- Pepper from the grinder
- Butter for frying
- Oil for frying - neutral
Puree
- 200 gram Jerusalem Artichokes
- 300 gram Celery
- 200 gram Whole Milk
- 200 gram Cream
- Salt and Pepper for seasoning
- Lemon Juice for seasoning
Artichoke Chips
- 2 pcs. Jerusalem Artichokes
- Salt
Instructions
Fried Cod Loin
- Start by brining (salting) the cod with coarse salt for 15 minutes.
- Rinse the cod free of salt and dry the cod in a tea towel.
- Season with salt and pepper.
- Heat a pan to medium-high heat and add butter and oil. When the butter has melted, place the cod on the pan with the skin side down.
- Let the cod cook until the heat has reached the middle of the fish. Then turn the cod, reduce to medium heat and cook for an additional 3 minutes.
- Peel the celeriac and Jerusalem artichokes and cut them into smaller pieces - about 2 x 2 centimeters to reduce the cooking time.
- Boil them until tender. This takes about 20 minutes.
- Put the boiled pieces of Jerusalem artichokes and celeriac in a good blender with half a deciliter cream / milk and blend to a smooth purée. If you prefer a thinner purée, add a bit more liquid.
- Season with salt, pepper, and lemon.
- Peel the Jerusalem artichokes and slice them on a mandolin (about 1 - 1.5 millimeters thick)
- Pat them dry with a tea towel.
- Heat the oil in a pan.
- Fry the Jerusalem artichokes in the oil until there are no more bubbles around them. They should preferably be light in the middle. Do not overcrowd the pan.
- Let the fried chips drain on absorbent paper and sprinkle with salt.
- Serve, for example, with celeriac rösti or Pommes Rösti. Bon appétit!
