8 cod fillets or lingcod
milk
wheat flour
salt and pepper to taste
egg
4 tablespoons of butter
lemon juice
finely chopped parsley
2 tablespoons of capers
8 cod fillets or lingcod
milk
wheat flour
salt and pepper to taste
egg
4 tablespoons of butter
lemon juice
finely chopped parsley
2 tablespoons of capers
Place the fish fillets in a shallow dish
Cover with milk and let it rest for 15 minutes
Dry the fish and coat in flour seasoned with salt and pepper
Heat an egg in a frying pan to obtain 1/2 cm of depth
Fry the fish until golden brown on both sides
Remove the fish and let excess egg drip off
Remove any leftover egg from the pan and add butter
Melt it well
Turn off the heat and mix in lemon juice, parsley, and capers to taste
Spoon over the fish fillets
Garnish with lemon slices passed through chopped parsley
Serve with small cooked potatoes.
