3 - 4
¼ cup La Tourangelle Peanut Oil
1 pound cod fish fillets
- 1 cup flour
- 1 teaspoon salt
Ground black pepper
- 2 large eggs
Rinse fillets in cold water and dry them using a paper towel. Slice them to ¼ inch thickness and put them in a bowl. Sprinkle 1 teaspoon of salt and a pinch of fresh ground black pepper into the bowl of cod slices and gently mix them up by hand. Add 1 cup of flour into the bowl. Mix them quickly with your hand to get cod fillets lightly breaded. Beat 2 eggs in a small bowl and add a pinch of salt. Preheat a pan over medium-high heat.
Preheat a pan over medium-high heat. Add La Tourangelle Peanut Oil Oil to the pan. Dip a floured cod fillet into the beaten eggs to coat both sides and then place onto the heated pan. Lower the heat to medium and turn it over using a spatula. Serve with soy sauce and lemon or rice vinegar.