Pan-Fried Coley
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The coley is salted for ten minutes, resulting in a flavourful piece of fish.
Course
Main Course
Cuisine 
Ingredients
- 2 filets coley mørksej in Danish
- salt
- butter plenty of butter!
Instructions
- Start by gourmet salting the coley for 10 minutes. This intensifies the flavour and helps to retain the juices. Sprinkle coarse salt on both sides of the fish and leave it on a plate in the meantime.
- Rinse the coley to remove the salt mixture and pat it dry with a clean tea towel.
- Fry the coley in butter for 3 minutes on each side over medium-high heat.
- Remove the coley from the pan and serve with your chosen accompaniments.
Notes
The coley is closely related to the pollock (the lyssej in Danish), so I'm sure the recipe would be delicious with this fish, too.