How to make
If the cod fillets have skin, remove it carefully with your fingers, since it is easy to peel.
Add a little salt and leave it at room temperature for 20 minutes.
For the breading, beat the eggs with the salt, black pepper, beer and the juice of half a lemon. Keep pouring the breadcrumbs, until you get a porridge like mixture is obtained - neither too thin nor too thick.
Lightly dry the fish fillets with kitchen paper, in order to remove unnecessary moisture from them, so that the breading sticks better to them.
Roll them well and if the porridge does not stick in places, do not worry - first spread it on one side of the fillets and place them on that side to fry in heated oil over medium heat.
Once it starts to aquire a golden tan, spread it with the breadcrumbs on top and turn to fry it on the other side, until a dark golden tancolor is obtained.
When turning, reduce the heat by two degrees to cook the fish well on the inside, since the breadcrumbs are thick and fluffy.
Place the prepared fillets on grease-absorbing paper and after two minutes serve them garnished with the remaining lemon and another garnish to your liking - potatoes, peppers, rice.
Enjoy your meal!
