RomanItalian
Fried Cod with Butter and Anchovy Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
Golden fried cod with butter and anchovy sauce, served with asparagus. The fish is filleted, dredged in flour, dipped in egg and milk, and fried in sunflower oil. The sauce is a whipped butter with anchovies, flavored with parsley and lemon.
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- 500 gMerluzzo Fresco2 small pieces 200-250 g each
- 2 pcsEggs
- Milk(optional) — a splash, if desired
- Flourtype 00 or rice flour for gluten-free
- 200 gButter
- Anchoviesabout 8 fillets, or to taste
- Parsleychopped, to taste
- 1 pcsLemonzest and wedges for serving
- Asparagus1 bunch, trimmed
- Sunflower Oilfor frying, as needed
- Saltto taste
Method
- Clean and fillet the cod: remove scales, cut along the backbone, remove pin bones. Cut each fillet into serving pieces.
- Trim the asparagus: snap off the woody ends, cut thicker stalks in half lengthwise.
- Prepare the batter: beat the eggs with a splash of milk in a shallow bowl. Season with a pinch of salt.
- Dredge the fish pieces first in flour, shaking off excess, then dip into the egg mixture.
- Fry the fish: heat sunflower oil in a deep pan to 170-180°C. Fry the fish in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- Make the butter-anchovy sauce: in a small saucepan, melt the butter with a tablespoon of water over low heat. Once melted, remove from heat and whisk until emulsified. Add anchovy fillets and stir until they dissolve. Stir in chopped parsley and lemon zest.
- Serve: arrange the asparagus on plates, place the fried fish on top, and spoon the warm sauce over. Garnish with extra parsley and lemon wedges if desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
