ReceptnaptárPomor-style pan-fried cod with rye breadcrumbs
The Pomors are the fishing people of the White Sea coast, famous for a simple cuisine built on sea fish. Cod, rye bread and dill are the typical northern trio. The rye crumbs give the fish a gentle, crisp coating.
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Method
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- Pat the fish dry, season with salt and pepper and spread thinly with mustard.
- Mix the rye crumbs with chopped dill and a little salt.
- Press the mustard side of the fish into the crumbs so they stick well.
- Heat the butter and oil and fry the fish crumb side down for 3-4 minutes until crisp.
- Turn and cook for 3-4 minutes until the fish is cooked through.
- Serve with a squeeze of lemon, potatoes and pickled beetroot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat the fish dry so the crumbs stick better and turn crisper.
- Do not turn too early; wait until the crumbs take colour.
- Choose boneless fillets or remove the bones before frying.
Frequently asked questions
Where does the name Pomor come from?
It is the name of the people living on the coast of the White Sea in Russia, “those who live by the sea”.
What can replace cod?
Pollock, haddock or hake also work.
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