|Cod — 500 gr or other white fish|
|Rice — 100 g|
|Butter — 50 g|
|Flour — 50 gr|
|Milk — 2 st|
|Ground black pepper — to taste|
|Salt — to taste|
|Vegetable oil — 1 tbsp|
|Greens — 1-2 twigs|
Fry the cod and serve it with Bechamel sauce. This is a famous French sauce that is prepared simply and quickly.
How to cook Fried cod with rice with Bechamel sauce
Many housewives avoid cod, choosing a fatter fish. Indeed, cod is a little dry, especially if the fish is no longer young. However, cod is very useful, it contains a large amount of polyunsaturated acids. The fish menu needs to be diversified, you really can’t eat one sturgeon! Or one herring with pollock! ))
We prepare all the ingredients.
Rinse the rice in running cool water until the water becomes transparent. The rice will be folding, so we fill the washed rice with cold water and put it on the stove over medium heat.
Pour flour into a plate, add salt and ground black pepper. Preheat the frying pan with vegetable oil. We take each portion piece of cod out of the container and roll it in flour. Then we put everything in a frying pan, fry on one side and on the other until the crust. Approximately 5-7 minutes.
Boil the rice for 20-25 minutes, just in case, do not forget to read the instructions on the package. Then drain the rice through a colander.
Preparing the sauce. Melt the butter in a frying pan gradually. Add flour and mix. The flour should fry a little and change its color. Then pour the milk in a thin stream, stir constantly, bring the mass to a homogeneous state, without lumps. We put the cod on a plate, add rice, pour sauce on top and decorate with herbs.