Pan-fried Cod Roe


When you cook cod roe, using temperature control, it becomes tender and succulent – every time. Completely without the grittiness it might get when cooked the traditional way.

Pan-fry the cooked cod roe in butter before serving and it will taste absolutely delicious. Perfect for a lovely starter or an extra luxurious sandwich.


Cooking Water

1.5 l Water

1 tbsp. Salt

Lemon (the juice of ½ a lemon)

10 pcs. Peppercorns, whole

4 pcs. Bay leaves

1 pcs. Dill, bunch

Cod Roe

500-600 gram Cod roe

All-purpose flour as needed

Butter for frying


Prepare the cooking water

Pour water into a saucepan and add salt, lemon juice, peppercorn, bay leaves and dill.

Set the temperature to 103 ºC and bring to a boil.

Cook the cod roe

Reduce the temperature to 90 °C. Add the cod roe and poach for 90 minutes.

Remove the roe from the boiling water and allow it to cool. If you need to make it go fast, you can place the cod roe in cold water.

Fry the cod roe

Cut the roe into 2 cm thick slices.

Coat the slices in flour.

Heat a frying pan to 180 ºC. Add butter and fry the cod roe until golden, about 2 minutes on each side.


The cod roe is delicious served with Tartar Sauce, you can find a recipe for the sauce in the app.