The RULES of Frying Fish | Pan Seared Cod 

Thanks for the input. Always appreciated! You're right. Some butter would add something to the dish. I tried to keep it as simple as possible in this video though.

Thanks for the sub! Appreciate it 😊 More videos will come!

Thank you very much 😊

Thank 😊 Hope you try it out at some point!

You're welcome! And thanks for watching 😊

Thank you very much 😊

Thank you so much 😊 Glad you like the channel!

Thanks! Appreciate it my friend 😊

You're welcome 😊

Thats cool 😎 Hope you had a great meal!

Wow I've never heard of that technique! Sounds cool, I'll have to try that out 😊

Thank you very much 😊

Thanks mate!

Thanks for the great feedback and the kind words. Much appreciated! I will look into those things 😊

... your* video (you're = you are)

It really depends on the thickness of the fish, but I would say maybe around 6 min on the skin side, and then finish with 2 min on the flesh side. I believe the best way is to cook it on the skin side until you can tell by the opacity of the meat, that it's nearly fully cooked (around >2/3) then flip it and give it around 2 minutes. It should give some resistance when poked when it's done. Managing your heat is also important in regards of the thickness. If you have a thinner piece of fish then keep it on a higher heat to crisp up the skin. Then flip, again based on the opacity of the meat, and cook for maybe just 1 min. Hope it makes sense?

Thank you! Yes, it can be exspensive here aswell. What's the dish with the small fish you mention called? Sounds interesting.

@@Mr.Onjion for example: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZkWW3LJJrOs.htmlsi=5CcddmcE6Yby3Rya

Ah cool. Looks delicious! I might try that at some point. We do something similar in Denmark but with herring and butter instead of olive oil.

@@Mr.Onjion i see. Well i lived for years in NL and couldn’t find this small fish in fresh form. But you can find dorados and just stick them in the oven with salt in the belly until the back bone can be pulled out from the flesh (about 35-40 min at 180)

@@Mr.Onjion i’ll try to cook your dish. It looks amazing and beautifully served

Here you go my friend ;) They're all from RU-vid's audio library: Track 1 - The DeLong Incident, Craig MacArthur Track 2 - Gemini, half.cool Track 3 - Swimming lessons, Bail Bonds

Couldn't agree more. It's often overlooked! The beets are raw in this case. They add some nice texture and freshness to contrast the mash. To crisp them up, you can place them in ice water before serving. Just remember to transfer them to some paper towel before serving to get rid of exces water.

Amazing thanks for the advice, @@Mr.Onjion , It's funny you really don't see any videos on the thought behind dishes, flavour balancing and building a complete meal. Anywho, love the vid and excited to see more!

Thank you very much. It means alot 😊 I will upload more soon!

Yeah, it sure can be quite expensive! But worth it in my opinion.

Great idea. You can definetly do that! I wanted to go heavy on the black pepper with this mash, but I could have added some nutmeg aswell 😊

Thank you for watching and the kind words 😊 There sure are different ways to do this. I personally like to cook fish this way, to guarantee crisping up the skin. The crust is heavy on this one but in no way was it burnt or anything like that.

They were put on the plate along with the pickled onions and pomegranate kernels 😊

No, but cod has such small scales you don't realize they're there. With most other fish I would definetely descale before frying.

It's easier to see in real life. The meat will slowly turn a milky white color. When it's around 2/3 of the way, it's time to flip.

I know 😅 What I meant is don't move it around in the pan. Pressing is fine!

I agree. At least when you know how to do it!

Yes 😊

Thanks i guess. Well yes I do. Traditional french pommes puree (original mash) can actually be quite wet. I always adjust the wetness of mash to suit the dish I have in mind.

@@Mr.Onjion Regardless, it's not what I would call mashed potatoes.

Fair enough 😊

What makes you believe it's not cooked enough? I admit, I went a little heavy on the oil. Still getting used to cooking while filming. "Sorry but you don't serve fish with the skin on top" - Maybe you don't, but it's a bold claim that no one serves fish with the skin on. It's widely common to serve fish with skin around the world. "You dish look dry AF. Olive oil is not enough." - The mash is quite wet and together with the olive oil it worked out perfectly. "Beets are not the best with fish also" - Beets are a winter crop and pairs very well with cod. A quick google search will show you hundreds of dishes with cod and beets (especially the red ones). "There is billions of cuisine youtube channels. Please arrive with something different. Or better." - Well feel free to go watch those.