Steps

1. Peel 200g of potatoes.
   🕒 00:44
2. Julienne the potatoes thinly using a julienne slicer.
   🕒 01:50
3. Lightly squeeze out the excess moisture from the julienned potatoes.
   🕒 03:20
4. Sprinkle salt and pepper to taste and 1 tbsp all-purpose flour over the squeezed potatoes and mix well. [Chef's Tip!] Coating with flour helps the potatoes become crispy and makes the crust adhere better.
   🕒 03:32
5. Remove bones from 3 cod fillets (200g).
   🕒 03:51
6. Lightly sprinkle salt and pepper to taste over the cod, let it sit for a while, then pat dry. [Chef's Tip!] Wiping off moisture removes any fishy odor from the cod.
   🕒 04:57
7. Lightly coat the cod with all-purpose flour to taste. [Chef's Tip!] Coating with flour helps the potato crust adhere better.
   🕒 05:51
8. Heat a frying pan with olive oil to taste over medium heat.
   🕒 06:10
9. Spread half of the potatoes in the frying pan, then place the cod on top.
   🕒 06:19
10. Cover the cod completely with the remaining potatoes.
    🕒 06:41
11. Cook one side over medium heat for 4-5 minutes until golden brown, then flip.
    🕒 07:54
12. Once flipped, cook until the potatoes are crispy and the cod is cooked through. [Chef's Tip!] To keep the potatoes crispy, it's recommended to cook without a lid. The fish is cooked when it loses its elasticity.
    🕒 09:11
13. In the empty frying pan, or a separate small saucepan, lightly brown 15g butter. Once it turns brown, turn off the heat and let it cool slightly. [Chef's Tip!] Cooling the browned butter prevents the soy sauce from splattering when added.
    🕒 10:06
14. To the cooled butter, add 1 tbsp soy sauce, 1 tsp Mirin (Sweet Rice Wine), 3 shakes MSG(Ajinomoto) (MSG), and 1 pinch sugar, then mix to create the browned butter soy sauce.
    🕒 10:21
15. Pour the browned butter soy sauce over the cooked crispy potato-wrapped cod.
    🕒 11:01
16. Garnish with dried parsley to taste and black pepper to taste, if desired.
    🕒 11:15