Cod fried on whole-grain bread

Frying the fish on a paper-thin slice of bread gives it an amazingly crispy crust. Here, temperature is essential; frying gently on low heat produces the best result.

Makes 1 kilogram.

Cod fried on whole-grain bread

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cod fillet steak

As needed:


whole grain bread

As needed:


olive oil

As needed:



As needed:


Fleur de Sel

Preparation method

  • Divide the cod into serving portions.
  • Cut the bread into paper-thin slices on a meat slicer and then cut each slice to the size of the serving portions of cod.
  • Put the cod on top of the bread, skin side down.
  • Heat oil and butter in a pan, and fry the cod on low heat, bread side down, until golden brown.
  • Transfer to the salamander grill and continue to heat until done. Season with Fleur de Sel.

Serving suggestions

  • As a component in a main dish, with a hearty jus of red wine, lentils, celeriac and bacon.
  • As a component in a main dish with a warm potato salad.
  • Delicious with components of pumpkin, buttermilk, and chive.

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