Bacalao a la piccata

Ingredientes

• 12 oz cod fillets (about 3-4 fillets, thinner, evenly-thick fillets recommended *see Note 1 below)
• Juice of 1/2 lemon
• Salt and pepper
• 1-2 Tablespoons Cooking oil (for frying)
• 1/3 cup all-purpose flour
• 1 Tablespoon cornstarch
• 1 teaspoon paprika
• Salt and pepper
• 2 Tablespoons butter
• 1-2 cloves garlic (finely chopped or minced)
• 1 Tablespoon capers (optional)
• 2 Tablespoons water
• Juice of 1/2 lemon
• 2 Tablespoons parsley (chopped)

Preparación

1. 1

   Tip! The sauce cooks quickly, so it's best to have all the sauce ingredients measured and ready ahead.

2. 2

   On a large plate, stir together the flour, cornstarch, paprika, salt and pepper.

3. 3

   Heat a bit of cooking oil in a large skillet over medium-high heat. (A non-stick pan works well and will require less cooking oil. For any other type of pan, use a bit more oil to prevent sticking.)

4. 4

   Pat the cod fillets dry and season with a bit of salt and pepper. Drizzle the cod with some lemon juice from half a lemon. Press the moistened cod fillets into the flour mixture on both sides, then place into the hot skillet. Repeat with remaining fillets.

5. 5

   Cook the cod until the underside is nice and golden, then flip and brown the other side. Flip once more to ensure the fish is cooked through, then transfer the fish to a warm plate.

6. 6

   Reduce the heat under the skillet to medium. Add the butter and melt. Add the garlic, the capers and a splash of water and stir vigorously (or swirl the pan). Cook briefly until the garlic is softened (but not browned!) then remove from heat and stir in the lemon juice and parsley. Pour the warm sauce over the fish on the plate. Season with a bit more salt and pepper, if desired and serve immediately.