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Cod is a fish that is often unduly ignored. Fish connoisseurs
prefer more exotic, more fragrant tasting fish such as salmon or even
the arrestingly salty flavored anchovy. But cod is an extremely
excellent source of protein as it is quite low in fat and is packed with
minerals and vitamins that do a body good. It also has a mild taste and
dense white flesh which makes it quite versatile in culinary terms.
There is a wide range of ways of cooking cod. Recipes run the gamut from
frying, baking, poaching, and grilling to sautéing and deep frying.
First though before we get to the recipes, here are some things to keep in mind when cooking cod. Cod is really quite easy to prepare and cook. As it is lean, without much fat content, it does cook quickly, so you do have to be careful not to overcook it. Think about 8-10 minutes of cooking time per every inch of thickness. Set the oven to no hotter than 350 degrees Fahrenheit or 160 degrees Celsius, or gas mark 3. Cod is done when it starts to flake.
One of the easiest ways of cooking cod is to bake it. Take a cod fillet and season it with lemon, salt and pepper, and some butter. Wrap it in foil and place it in the oven. Serve with lemon and a side of green salad and rice.
Another quick and easy way of cooking cod is to dredge a cod fillet in flour and season with salt and pepper. Cook the fish in a frying pan with some olive oil. The fish is done when it is no longer translucid. Serve with a sprig of parsley and some lemon.
This next cod recipe is a little more complicated, but well worth the preparation time. You will need two eggs, flour (about 1 cup), a tablespoon baking powder, 10 oz beer, 4 cod fillets and some salt. Mix all the ingredients minus the fillets in a medium sized bowl. Add paprika, salt, garlic powder, cayenne pepper, black pepper, dried oregano and thyme into the mix and blend thoroughly. Dip the cod in the batter, letting the excess drip off. Fry the battered cod fillets in a deep fryer or Dutch oven. Once both sides are crisp and golden brown, transfer the fillet onto a paper towel to absorb the excess oil. Season with salt.
First though before we get to the recipes, here are some things to keep in mind when cooking cod. Cod is really quite easy to prepare and cook. As it is lean, without much fat content, it does cook quickly, so you do have to be careful not to overcook it. Think about 8-10 minutes of cooking time per every inch of thickness. Set the oven to no hotter than 350 degrees Fahrenheit or 160 degrees Celsius, or gas mark 3. Cod is done when it starts to flake.
One of the easiest ways of cooking cod is to bake it. Take a cod fillet and season it with lemon, salt and pepper, and some butter. Wrap it in foil and place it in the oven. Serve with lemon and a side of green salad and rice.
Another quick and easy way of cooking cod is to dredge a cod fillet in flour and season with salt and pepper. Cook the fish in a frying pan with some olive oil. The fish is done when it is no longer translucid. Serve with a sprig of parsley and some lemon.
This next cod recipe is a little more complicated, but well worth the preparation time. You will need two eggs, flour (about 1 cup), a tablespoon baking powder, 10 oz beer, 4 cod fillets and some salt. Mix all the ingredients minus the fillets in a medium sized bowl. Add paprika, salt, garlic powder, cayenne pepper, black pepper, dried oregano and thyme into the mix and blend thoroughly. Dip the cod in the batter, letting the excess drip off. Fry the battered cod fillets in a deep fryer or Dutch oven. Once both sides are crisp and golden brown, transfer the fillet onto a paper towel to absorb the excess oil. Season with salt.
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