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Lemon Cod Sticks are fabulous! Light, nutritious and very fragrant, they are the second course that no one says no to.
The lemon cod sticks are amazing! Crispy outside and very soft inside, they are so good that you will only stop eating them when they are finished, and you cannot help but lick your mustache too! And you will eat them even more willingly when you know how nutritious and light they are, so much so that even if you eat one more you won’t have to feel too guilty, on the contrary…
Healthy and tasty, they are so good that they disappear from the serving tray in a flash. And how could it be otherwise? In this way, even children like them very much, so they eat fish without whims. And do you think it’s too little? Also ideal for those on a diet, they are the second course that you absolutely cannot miss the opportunity to serve today for lunch.
Cod sticks with lemon here’s how they’re made
THE Cod sticks with lemon they are extraordinary! No one knows how to say no to them because they are incredible delicacies that make your mouth water as soon as you see them and for this reason it is impossible to pass by without stopping to eat at least one.
For an even better result, bring them to the table as a main course accompanying them with a light side dish that enhances their flavor such as a nice lightly seasoned valerian salad or a water-based mashed potato, and it’s immediately an unforgettable success!
Made in: few minutes
Cooking: few minutes
- Instruments
- a saucepan for frying
- a slotted spoon
- blotting paper
- a pot
- a kitchen mixer
- a colander
- a low rectangular mold
- a knife
- 3 baking dishes
- Ingredients for 10 sticks
- 250 g of cleaned fresh cod fillets
- sautéed celery, carrot and onion to taste
- a few tablespoons of breadcrumbs
- grated organic lemon zest
- a couple of organic eggs
- a few tablespoons of flour
- salt up to taste
- a sprig of parsley
- a few sprigs of thyme
- evo oil for frying to taste
- a handful of coarse salt
Cod sticks with lemon, procedure
Simmer the cod fillets for 10 minutes in a pot of boiling water salted with coarse salt and perfumed with the sautéed vegetables. Once the necessary time has elapsed, drain the fish and let it cool before blending it in a kitchen mixer with the egg, the citrus zest, a pinch of fine salt, a couple of spoonfuls of breadcrumbs, the boiled, well-drained sautéed mixture.
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Now transfer the homogeneous mixture into a low rectangular mould, level the surface and let it rest in the freezer for at least 1 hour. Once the rest is complete, shape the sticks with a knife and dip them first in the flour and then in the beaten egg. Repeat the operation a second time and then roll the sticks in the breading made by mixing the breadcrumbs with the chopped aromatic herbs. Now fry the breaded sticks in a saucepan with oil at the right temperature, turning them from time to time to obtain a homogeneous browning. Once cooked, transfer the sticks onto parchment paper with a slotted spoon and let them rest for a few minutes before serving.
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