- 4 thick cod steaks (about 250g each)
- Maldon sea salt
- Lurpak liquid
- Juice of one lemon
- Fresh ground black pepper
Pan-fried Cod Fillet
Pat the cod steaks dry with kitchen paper then season with a sprinkle of Maldon sea salt.
Add Lurpak liquid to a large non-stick frying pan and place the pan over a medium heat.
When the liquid starts bubbling, add the cod, skin side down or if you prefer you can remove the skin.
Cook the cod, without moving it at all, for about 2-3 minutes or until the skin is golden and crisp. If you are cooking without the skin, the fish should also be golden.
Carefully turn the cod over and add a little more Lurpak liquid. Cook for a further 3 minutes, basting the cod with the Lurpak liquid. The fish is ready when it has lost its opaque texture.
Add a squeeze of lemon juice to the pan and season with fresh black pepper.