Pan-Fried Cod Fish

Cod fish is a most famous special local food in Portugal with a high nutritional value, which is known as “nutritionist on table” in North Europe, while Portuguese call it “liquid gold” directly. The flesh of cold fish is thick and solid with few bones and is very delicious in taste. Nutritionists point out that it’s high in protein while the fat content is lower than 0.5%, nearly the same as shark meat. More than that, the oil content in its liver reaches 45% and it contains multi vitamins including vitamin a, d and e. Cod fish is undoubtedly a delicious nutrition suitable for all ages.


Cuisine: Cantonese Cuisine     Cooking Method: Fry     Difficulty: Junior Level     Preparation Time: 35 minutes     Cooking Time: within 10 minutes     No. of people: 3



Cod fish: 700g (several pieces)    Salt: 2 teaspoonful (5g)     White sugar: 1 teaspoonful (5g)

Rice wine: 2 teaspoonful (10ml)  Starch: 1 teaspoonful (15g)   White pepper powder: 1/2 teaspoonful (3g)

Light soy sauce: 1 teaspoonful (15ml)  Oil: 2 teaspoonful



  1. Clean the cod fish and pickle it with salt, rice wine and white pepper powder for half an hour.
  2. When it becomes tasty after be pickled, make a thin layer of dry starch on the surface of the fish.
  3. Heat up the oil in fry pan with high heat, then slide the fish into the fry pan piece by piece, fry its double sides, each side for 3 minutes.
  4. Pour out excess oil in the frypan, add in light soy sauce and white sugar, then let the sauce be absorbed for a while.