Ways to fix Cod?

[supernova]

So, I made the decision that I was going to try to eat fish for 2 meals every week. Last night I had tuna salad. And for later in the week I got some frozen cod to experiment with. I've always stayed away from it, fearing it would be too fishy tasting for me (Grandma's Cod liver oil.... :scared: ) .

But I now eat sashimi so.... :shrug;

Still, I don't know anything about cod. It's not a typical fish that we southerners are used to eating. How do you suggest I prepare it? Poaching? Frying? broiling? What herbs and seasonings go with it?

[spinbaby]

1. It's the classic fish-sandwich fish

Bread, fry, put on bun with your choice of fixin's.

[supernova]

3. Oh so this is a good tartar sauce fish?

Cool. :9

[Warpy]

2. Last frozen cod I got (last month)

I egged and breaded in panko seasoned with salt, pepper and a little Italian seasoning. I threw in a little grated Parmasean cheese for giggles. I then pan seared it at high heat on both sides, then covered it for a few minutes to finish at low heat.

It was lovely. It didn't even need lemon, but it got some anyway.

[supernova]

4. Humm, what about nut meal?

like pecan or hazelnut?

Trying to stay away from bread.

[Warpy]

6. Nuts get bitter

when you try to fry them. My suggestion would be to roll the fillets in the nuts and oven bake them.

That might just work. You might have the same problem with overheated and bitter nuts, too. It's chancy.

Or you could coat just one side with the panko mixture and sear it, then flip the fillets over and cover to finish cooking. That would cut down on the bread considerably while still allowing you a lovely piece of fish with a crust.

Cod is a very "fishy" fish, so baking in milk also works to decrease some of the flavor many people consider unpleasant. The milk can be thickened with potato starch or rice flour to produce a sauce. Add a little white wine or lemon, pour over the fish, salt and pepper, and you've got something really great.

[The empressof all]

7. Breadless crust

I've had great sucess in "breading" chicken and fish with finely ground parm. I dip in egg first then coat with the cheese. I let it sit in the fridge for a bit to let it settle in before I oven bake on a silpat or parchment paper. The trick is not to touch it if at all possible during baking. I have pan fried this way too but I prefer the baking.

[Tab]

5. Hmm... well, it's been a while...

but if I recall, it's a heavier white fish, like haddock.

It's not a sashimi fish - I can't even imagine eating it like sashimi.

But if you are from the south, treat it like catfish. I mean, you can of course do breaded and fried like haddock, but there's no reason why you can't do blackened cod, or give it a lime and chile (island, jamaican jerk) breaded coating, or lime and chipotle. Think catfish. Of course, if you don't cook catfish, stop in at a supermarket where they sell pre-made servings and just get ideas from that.

FWIW, I'm not convinced frozen cod (did it come in a box?) will be all that great, but since you're trying to work with it, I'd go that route.

[Warpy]

9. My frozen cod was vacuum packed

and sealed in heavy plastic, probably on the boat. It was remarkably fresh tasting, although freezing did change the texture a bit from what I used to get off the boat in New England.

Still, cod is a "fishy" fish with a stronger flavor than haddock. It takes a little more seasoning than exquisitely fresh haddock, something that can be shoved under the broiler with just salt and pepper and a few dots of butter and served with nothing else but lemon.

[Callalily]

8. Here's one of my

favorite soups that uses cod. It's very tasty!

If you don't have any fish stock, chicken stock can be substituted, or use Penzey's seafood soup base.

COCONUT FISH CHOWDER
SERVES 6

1 tablespoon unsalted butter
1 small onion cut into very thin wedges
2 garlic cloves, finely chopped
4 fresh or frozen kaffir lime leaves
2 cups homemade or frozen fish stock
6 ounces baby potatoes cut int0 1/2-inch chunks
2 stalks celery, thinly sliced on the bias
¼ pound green beans, stem ends trimmed, cut into 1-1/2-inch lengths
l one-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
3 cups unsweetened coconut milk
1 pound cod fillets, cut into large chunks
Coarse salt and freshly ground pepper
1/4 bunch fresh chives, cut into 1-1/2-inch lengths, for garnish
6 tablespoons freshly grated or
desiccated coconut, for garnish

1. Heat butter in a large saucepan or small stockpot over medium heat. Add
onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and lime leaves; cook 1 minute. Add fish stock, potatoes, celery, green
beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.

2. Reduce heat to low. Add coconut milk, and bring almost to a simmer, Add fish; without stirring, simmer until the fish is opaque and vegetables are tender, about 5 minutes, Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut Serve immediately.

[midnight armadillo]

10. Simple is best

Use oyster or saltine crackers for crumbs, coat w/ some egg for glue, broil, add some lemon juice. The classic New England style cod.

That's always been my fav way, but then I am a native Masshole.

[Stinky The Clown]

11. We like cod as close to unscrewedaroundwith as possible

A few dots of butter, some fresh chunks of bread on top (about the size of walnuts), salt and pepper and a squeeze of lemon.

Bake till done ..... 15-20 minutes or so, depending on how thick it is.

Some people might find this a bit strong tasting. If the cod is fresh or fresh frozen, it isn't.

edit to add: Older fish of any sort gets 'fishy'.