All that we need: cod, salt, oil, garlic, and a strainer. They say you can use a silicone brush, but I have her yet. Fish is a good soak with a paper towel and sprinkle with salt.

Heat oil and fry the garlic slices.

Get the garlic, give the butter to cool (!) and lay the fish. The oil almost boils. Its temperature less than 100 degrees, you can hold your hand over the pan. Now, supporting the low heat, move the pan on the fire left and right, back and forth, in a circular motion – whatever, the main thing that cod was going down the pan, releasing its protein and mixing it with oil. All this will take about 10 minutes.

Here is the oil after three minutes. As seen in the photo, it almost boils.

Minutes 5 – 6 is already quite a lot of white islets, oil emulgiruet gradually more and more. Do not forget to constantly stir the pan, the cod should move in this direction.

Through minutes 8 – 10 almost all the oil is mixed with the protein of cod and the fish fully cooked.

Put the cod on a dish. And now, to achieve perfect beauty, take the strainer and help the oil to finally connect with the protein. This is done by movements left-right, or like whipped eggs.

Served cod, laying on top of roasted garlic. On the side you can prepare the salad or cooked vegetables.