What is good about pan-fried cod roe
This method for pan-fried cod roe is quick and uses very few pantry staples. It is an affordable way to enjoy nutritious seafood with a unique texture that many people love. You only need a few minutes in a hot pan to reach the perfect level of crunchiness. This simple approach ensures the delicate flavour of the fish remains the main focus of the meal.
How to make pan-fried cod roe
Prepare the roe: Place the roe on a clean cutting board and cut it into slices that are about one centimetre thick. Be careful not to slice them too thin as they might break apart while cooking. Season both sides of the pieces with a little salt and pepper to enhance the flavour.
Heat the pan: Put a medium frying pan over a medium heat on your stove. Add the vegetable oil and the butter to the pan and wait for the butter to melt completely. The oil helps to stop the butter from burning as it gets hot.
Fry the slices: Carefully place the roe slices into the hot pan in a single layer. Let them fry for about four minutes without moving them until the bottom is dark golden brown. Turn them over gently with a spatula to keep the slices intact.
Finish and serve: Cook the other side for another three or four minutes until it is equally crispy and the roe is hot all the way through. Remove the pan-fried cod roe from the heat and place them on a serving plate. Squeeze fresh lemon juice over the top and serve immediately.
Tips and tricks for pan-fried cod roe
If you are using tinned roe make sure to pat the outside dry with a paper towel before you start slicing it. This helps the pan-fried cod roe develop a much better crust when it hits the hot fat. Do not overcrowd your frying pan because this will cause the slices to steam rather than fry. If you notice the butter starting to smoke just turn the heat down a little to keep it golden.
You can lightly coat the slices in a tiny bit of flour if you want an extra crunchy finish on the outside. This dish goes perfectly with a side of tartare sauce or some simple garden peas. While you can keep leftovers in the fridge they are definitely at their best when eaten straight from the pan.
You might also enjoy
chilli garlic prawns,
yoghurt with honey and nuts or
port wine sauce.
