5 Ways to Cook Cod

2024 Author: Jason Gerald | [email protected]. Last modified: 2024-01-19 22:11

Cod is one of the most common types of fish, and can be cooked in a variety of ways. Here are some basic methods you can use to cook cod, both frozen and fresh.

Ingredients

Cod “Fried flour”

For 4 servings

450 g Fresh or frozen cod fillet, cut into quarters
1/2 cup (125 ml) all-purpose flour
1/4 cup (60 ml) milk
1/4 cup (60 ml) water
1 tbsp (15 ml) baking soda
1/2 tsp (2.5 ml) salt
2 L vegetable oil

Dried Cod Fish

For 4 servings

2 tbsp (30 ml) butter
450 g codfish filet
Salt and pepper, for flavor

Grilled Cod

For 4 servings

450 g cod fillet, cut into 4 pieces
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
1 tsp (5 ml) spice mix

Steamed Cod

For 4 servings

450 ml cod, fresh or frozen
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) ground ginger
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) non-alcoholic wine for cooking

Microwave Cooked Cod

For 6 servings

675 g cod fillets, fresh or frozen
1/2 cup (125 ml) chicken stock or vegetable stock
2 tbsp (30 ml) lemon juice
Black pepper, as a flavoring
1 tbsp (15 ml) fresh parsley, chopped

Step

Method 1 of 5: “Fried Flour” Cod

Step 1. Heat the oil in a large Dutch oven

Pour 2 L of vegetable or canola oil into a large Dutch oven and heat on medium to medium-high until the oil reaches 375 degrees Fahrenheit (190 degrees Celsius).

You can also use a large saucepan or deep-fryer.
Use a candy thermometer to measure the temperature of the oil.)

Step 2. Mix all the dough ingredients

In a bowl, mix flour, baking soda and salt until a dough forms. Add the milk and water afterwards until the mixture is well blended.

Note that the dough will still look rough when it's ready. Don't knead the dough too hard to get rid of the rough parts in the dough

Step 3. Coat the cod with the batter

Dip all the cod fillets into the batter and coat all sides.

You can dip each piece of fish individually before frying or you can dip all the pieces of fish at once and store them in a lightly floured baking sheet until you are ready to fry them. The first option will keep the fish pieces from losing their coating, but the second option may be more practical

Step 4. Fry each piece for 7 to 8 minutes

Place each piece of cod in the hot oil and fry one at a time until the flour layer is golden brown.

Drain any excess flour before frying the fish by holding each piece by the edges of the bowl and letting the excess flour drip off.
Monitor the temperature of the oil when frying fish. Increase or decrease the heat to keep the temperature at 375 degrees Fahrenheit (190 degrees Celsius).
The inside of each piece of fish should be opaque and easy to pierce with a fork.

Step 5. Drain before serving

Use a heat-resistant hollow spoon to scoop the fish pieces out of the oil and drain them with a paper bag or tissue for a few minutes. Serve hot.

Method 2 of 5: Dried Cod Fish

Step 1. Heat the butter in a large skillet

Heat 2 tablespoons (30 ml) of butter in a hot skillet over medium-high heat until melted. Move the skillet back and forth so that the entire surface of the skillet is exposed to the melted butter.

Olive or canola oil can be substituted for butter if you want a healthier alternative

Step 2. Sprinkle salt and pepper on the fish

Season both sides of the cod filet.

Note that you can use fresh or frozen cod filets, but frozen fish will take longer to cook.
The amount of salt and pepper is up to your taste, but if you're not sure, try adding tsp of each.
You can also use other seasonings on cod. For example, you can add tsp (1.25 ml) garlic powder. tsp ground paprika, 1 tsp prepared seasoning mix, or 2 tsp dry chopped parsley.

Step 3. Cook the cod until cooked

Add the seasoned cod to the melted butter in the skillet and cook for 4 to 5 minutes per side or until the meat is opaque and can be pierced easily with a fork.

If you are using frozen fish, cook for 6 to 9 minutes per side.
Turn the fish over with a spatula. Do not use tongs as this can damage the filet.

Step 4. Serve warm

Remove the cooked fish from the skillet and transfer to a plate. Enjoy immediately.

Method 3 of 5: Roasted Cod

Step 1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)

Meanwhile, prepare a 33-23 cm baking tin and coat the surface of the pan with non-stick cooking liquid.

You can also line a baking sheet with non-stick aluminum foil or parchment paper, but doing so can make it harder for you to remove any liquid after cooking

Step 2. Arrange the cod in the prepared pan

Place the cod fillets in the pan, placing them so they don't stack on top of each other.

Don't pile up the fish. Doing this can cause the fish to cook unevenly

Step 3. Season the filets

Sprinkle lemon juice and olive oil over the meat evenly. Finish by sprinkling the finished seasoning mixture over the fish.

If you don't have a ready-made mix and prefer a different seasoning, you can replace the seasoning mix with something else. Try using tsp salt and black pepper, tsp garlic powder and 1 tsp dried parsley, or 1 tsp paprika.
For added flavor, season both sides of the cod filet.

Step 4. Cook for 15 to 20 minutes

Place the cod fillets in the oven and cook until the fish starts to brown and can be pierced easily with a fork.

If you are using frozen fish, add 5 to 10 minutes to the cooking time

Step 5. Serve with the remaining liquid in the oven

Remove the cod fillets from the pan and place them on a serving plate. Use a spoon or pastry brush to scoop out the cooking liquid from the pan and then pour it over the fish.

Method 4 of 5: Steamed Cod

Step 1. Season the cod

Combine cooking wine, soy sauce, ginger, and garlic in a large plastic bag. Add the cod to the bag, seal it tightly, and shake the bag gently until the cod is evenly coated. Cover and refrigerate for 30 minutes to 2 hours.

You can also use a medium-sized baking sheet to mix the spices. Stir all the seasoning ingredients into a baking dish and add the fish, turning the fish over to coat all sides

Step 2. Boil some water in a large sauce pan

Add 3 cm of warm water to a large saucepan. Heat the water on the stove over medium-high until it boils.

Step 3. Place the cod in the steamer

Take the fish out of the seasoning bag, let the excess seasoning drip off, then place the fish directly into the steamer. Discard the used seasoning mixture.

Do not store the spice mix. Never use spices that have been mixed with raw meat or fish.
Make sure your steamer can fit in the saucepan you're using to boil water.

Step 4. Steam the fish for 10 minutes

Place the steaming container in the sauce pan and cover it with a lid. Let the fish cook until it is opaque and can be pierced easily with a fork.

Do not let the container enter the water. The container must remain in the water for the fish to be cooked by the steam, open by the boiling water.
Make sure the lid is tightly closed so that any steam remains in the saucepan.

Step 5. Serve immediately

Transfer the fish to a plate and cut and serve immediately.

Method 5 of 5: Microwave Cooked Cod

Step 1. Place the cod in a special microwave-safe container

Arrange the fish filets in a row in a 28-18 cm (28-18 cm) microwave-safe container. Cover the pan with a lid, tissue paper, or microwave-safe plastic wrap.

Keep the fish in a row on the pan. Don't pile the fish because they will cook unevenly
If the container is too large to fit into your microwave oven, you may need to take turns cooking the fish in a similar smaller container.

Step 2. Cook on high heat for 6 minutes

With the container still covered, cook the fish for 6 minutes on high.

If your microwave doesn't have a rotating pan, pause the cooking process at 3 minutes and turn the container 180 degrees before continuing with the cooking process

Step 3. Add stock, lemon juice and seasonings

Remove the container from the oven and open the lid. Pour the stock and lemon juice into the dish and use a fork or spatula to flip the fish filet over, coating the seasonings on both sides. Sprinkle the top of the fish with pepper and parsley.