Q: Can I use frozen cod fish for this recipe?
A: Yes, you can use frozen cod fish. Just make sure to thaw it properly before marinating with lemon juice.
Q: Is it necessary to use cornstarch for coating?
A: Cornstarch helps to create a light crust on the fish, enhancing its texture and flavor when pan-seared.
Q: What is the purpose of adding lemon juice to the fish before cooking?
A: Lemon juice adds a fresh, citrusy flavor to the fish and also helps in tenderizing it.
Q: How do I know when the fish is perfectly cooked?
A: The fish is done when it turns golden brown on both sides and the flesh is opaque and flakes easily with a fork.
Q: Can I replace lemon with another citrus fruit?
A: While lemon is ideal for its distinct flavor, you can experiment with other citrus fruits like lime or orange for a different taste.
Lemon Pan-Seared Cod Fish
- 3 pieces of cod fish
- A pinch of salt
- 5 grams of cornstarch
- Half a lemon
- Oil for cooking
- Cut the cod fish into pieces and remove the skin.
- Thaw the fish if frozen and marinate with lemon juice for a while.
- Coat the fish evenly with cornstarch.
- Heat oil in a pan and sprinkle a little salt. This helps the fish hold its shape and not stick to the pan while adding flavor.
- Pan-sear the fish until golden brown on both sides.
- Once cooked, the fish should be tender and flavorful, retaining its natural taste.
- This dish is particularly loved by children for its delicate and delicious flavor.
- Rich in protein and omega-3 fatty acids from the cod fish.
- Low in calories, making it a healthy meal option.
- Lemon adds vitamin C and aids in digestion.