Cod is a very common and versatile fish that can be cooked in many ways. Here are some simple recipes for cooking fresh and frozen cod.
Ingrediants
Fried Cod
For 4 servings
- 500 g of cod fillets, fresh or thawed, cut into 4 pieces
- Half a cup of flour
- 60 ml of milk
- 60 ml of water
- 1 tablespoon of yeast
- Half a teaspoon of salt
- 2 l of vegetable oil
Stir-fried cod
For 4 servings
- Two tablespoons of butter
- 500 g of cod fillets
- Salt and Pepper To Taste.
Cod Baked
For 4 servings
- 500 g of cod fillets, cut into 4 parts
- 2 tablespoons of lemon juice
- 15 ml of olive oil
- 1 teaspoon of sauce
Steamed Cod
For 4 servings
- 500 g of cod, fresh or thawed
- Half a teaspoon of garlic powder
- Half a teaspoon of ground ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of non-alcoholic cooking wine
Microwave cod
For 6 servings
- 700 g of cod fillets, fresh or thawed
- 125 ml of chicken or vegetable broth
- 2 tablespoons of lemon juice
- Black pepper, to taste
- 1 tablespoon of chopped fresh parsley
Steps
Method 1 of 5: Fried Cod
Step 1. Heat some oil in a large saucepan
Pour two liters of vegetable or canola oil into a thick-bottomed saucepan and heat it over medium or medium-high heat until it reaches 190 ° C.
- You can also use a thick-bottomed saucepan or deep fryer.
- Use a cooking thermometer to measure the temperature of the oil.
Step 2. Mix the ingredients for the batter together
Mix the flour, baking powder and salt in a shallow bowl until they are evenly combined. Then add the milk and water to make the batter.
Note that the batter will still appear lumpy when ready. Don't slam it too hard in an attempt to remove all the lumps
Step 3. Coat the cod with batter
Dip each fillet into the batter and cover all of its sides.
You can coat each piece of cod right before frying, or you can coat them all together and store them on a sheet of greaseproof paper sprinkled with flour until you are ready to fry them. The first option will ensure that the pieces don't lose the batter, but the second is easier
Step 4. Fry each piece of cod for 7-8 minutes
Put each piece of cod in the hot oil and fry them one at a time until the batter is golden brown.
- Remove excess batter before frying by holding each piece of cod over the bowl and letting it drain.
- Check the temperature of the oil while frying the fish. Keep the temperature at 190 ° C.
- The inside of each piece should be opaque and you should be able to cut it with a fork.
Step 5. Dry the fillets before serving
Use a heat-resistant ladle to remove each piece of cod from the oil, and set them to dry on paper towels for several minutes. Serve hot.
Method 2 of 5: Stir-fried Cod
Step 1. Heat the butter in a large skillet
Heat two tablespoons of the butter in a large skillet over medium heat until it melts. Move the pan back and forth so that the butter coats the entire bottom.
You can substitute olive or canola oil for butter if you prefer a healthier alternative
Step 2. Sprinkle the cod with salt and pepper
Season both sides of the fillets.
- Note that you can use both fresh and frozen fillets, but the latter will take longer to cook.
- You should add black pepper and salt to your taste, but if you're not sure how much to use, try half a teaspoon of each.
- You could use other seasonings on cod as well. For example, you could try adding half a teaspoon of garlic powder, half a teaspoon of ground paprika, 1 teaspoon of seasoning mix, or 2 teaspoons of chopped dry parsley.
Step 3. Cook the cod until cooked
Place the cod fillets in melted butter in the pan and cook for 4-5 minutes on each side or until the fish is opaque and easily cut with a fork.
- If you're using frozen fish, cook it for 6-9 minutes on each side.
- Turn the fish using a spatula. Do not use pliers as you could break the cod.
Step 4. Serve hot
Remove the fish from the pan when cooked, and place it on the plate. Enjoy it now.
Method 3 of 5: Baked Cod
Step 1. Preheat the oven to 200 ° C
Meanwhile, prepare a 30x20cm pan by coating the bottom with non-stick spray.
You could also line the pan with aluminum foil or parchment paper, but this will make it harder to collect the juices after you finish cooking the fish
Step 2. Arrange the cod in the pan you have prepared
Place the cod fillets in the pan, positioning them so that they are in a single layer.
Do not overlap the fish in multiple layers. Doing so would not cook the fish evenly
Step 3. Season the fillets
Spread the lemon juice and olive oil over the fillets evenly. Finish by sprinkling the sauce over the fish.
- If you don't have any seasoning mix on hand or you prefer different spices, you can replace it with something else. Try half a teaspoon of salt and ground black pepper, a quarter of a teaspoon of garlic powder and a teaspoon of dried parsley, or a teaspoon of paprika.
- To add even more flavor, season both sides of the fillet.
Step 4. Cook for 15-20 minutes
Place the cod fillets in the oven and cook until the fish is golden brown and can be cut easily with a fork.
If you are using frozen cod fillets instead of fresh or thawed ones, add 5-10 minutes to the cooking time
Step 5. Serve with the juices from the pan
Remove the cod fillets from your pan and place them on individual plates. Use a spoon or pastry brush to sprinkle the juices over the cod.
Method 4 of 5: Steamed Cod
Step 1. Marinate the cod
Mix the cooking wine, soy sauce, ginger, and garlic in a large resealable plastic bag. Place the cod in the bag, seal it, and gently rotate it to coat the fish completely. Cover and refrigerate for 30 minutes to 2 hours.
You could also use a medium-sized glass baking dish to marinate the cod. Stir the marinade in the pan and add the cod, turning the fillet on all sides to coat it completely
Step 2. Boil a small amount of water in a large pot
Add about 2.5 cm of warm water to a large, thick-bottomed saucepan. Heat the water on the stove using medium-high heat, until it boils.
Step 3. Place the cod in a steamer basket
Remove the cod from the marinade, allowing it to drain, and place it directly in a basket. Discard the marinade.
- Don't keep it. You should never reuse the marinade or use it on cooked food if it has come into contact with raw meat or fish.
- Make sure your basket fits into the pot you used to boil the water.
Step 4. Steam the fish for 10 minutes
Place the basket in the pot and cover it with the lid. Cook the fish until it becomes opaque or until you can cut it with a fork.
- Do not let the basket come into contact with water. It should remain above the water, so that the fish is cooked only by steam, and not by boiling water.
- Make sure the lid closes tightly so that steam can build up inside the pot.
Step 5. Serve immediately
Divide the cod into portions and enjoy as soon as you take it out of the pot.
Method 5 of 5: Microwave Cod
Step 1. Place the cod in a microwave safe pan
Arrange the fillets in a single layer in a 30x20cm pan. Cover the pan with a lid, paper towels, or microwave-safe plastic wrap.
- Do not stack the cod in the pan. Do not stack the fillets as they will not cook evenly.
- If the pan is too large for your microwave, you may need to cook the fillets in multiple smaller pans.
Step 2. Cook on full power for 6 minutes
Do not remove the lid of the pan.
If your microwave does not have a rotating tray, stop cooking after 3 minutes and rotate the pan 180 degrees before continuing to cook
Step 3. Add the broth, lemon juice and seasoning
Remove the pan from the microwave and uncover it. Pour the broth and lemon juice into the pan and use a fork or spatula to turn the fillets, covering both sides. Pour some pepper and parsley over each fillet.
If you like, you can use other seasonings, such as garlic powder, along with pepper and parsley
Step 4. Cook on full power for 4-5 minutes
Cover the pan again and place it back in the microwave to finish cooking, until the cod is opaque and you can easily cut it with a fork.
If your microwave does not have a rotating tray, stop cooking after 2 minutes and rotate the pan 180 degrees before continuing to cook
Step 5. Let it rest before serving
Wait 5 minutes before putting the fillets on the plates.
