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Yumiko's pan fried Cod in Yuzu and Butter sauce.

Updated: Oct 1, 2021


Pan fried cod in yuzu and butter sauce served on a bed of rocket and spinach salad by kurumicooks delicious easy to make healthy Japanese Asian and Fusion cooking for your kitchen

For all you cod lovers out there, my good friend Yumiko Nikaido's latest recipe should get your vote - pan fried cod in a yuzu butter sauce. (I only have to write those words and my mouth starts to water!)


This recipe is deliciously simple (and of course, the reverse is true as well.) Just season your cod fillets with a little salt and pepper, shake over a thin coating of flour and pan fry both sides until browned. Remove and then melt some butter in the same pan. Add your yuzu juice and stir for a minute or two. Spoon the sauce over the fish and it's ready for the table!


A light, virtuous plate of health for your tummy. I've used both cod and haddock in this recipe and they both work well. You should be able to find yuzu juice - the mighty Kikkoman sell their own branded version and if everything else fails, you'll find it on the internet. I serve this dish on a bed of leaves and garnished with some parsley but you could simply add it to your own favourite vegetables and it will still make a fine dinner.


So, if your in a cod kind of mood, you can find the youtube tutorial by clicking Yuzu and Butter pan fried Cod or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX.


For another great Japanese cod recipe, you could try my Miso Mayo Cod steaks recipe.

 

Pan fried Cod in Yuzu and Butter

ingredients:


(makes 2 servings)


2 fillets cod or haddock (with the skin left on )

a little salt

a little black pepper

2 tsp plain flour

1 tbsp olive or vegetable oil

20g butter

3 tbsp yuzu juice


some dried parsley

 

how to:


sprinkle the salt, pepper & plain flour over both sides of the two fillets


heat 1 tbsp of olive oil in a frying pan, fry the cod skin side down for 5 mins or until golden brown on medium-high heat


turn over and cook for a further 4-5 then remove to a plate


melt the butter in the pan then add the 3 tbsp of ponzu


stir and when the sauce starts to bubble, turn off the heat


place the fillets on a layer of salad leaves and spoon the ponzu butter sauce over the fish


sprinkle the parsley over the cod

 



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