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Frozen cod fillets from Costco...any suggestions?

Just got a new Costco in Tallahassee, and we loved the frozen salmon. It was delicious cooked on the grill or in the oven. What would anyone recommend for the cod??

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  1. Try a "Wisconsin Fish Boil." You just boil it in H2o for a few minutes. Season the water with anything you like. You can put potatoes and corn on the cob in the same pot if you want. If you're outside, you want to throw a little extra flame under your pot so that it boils over like a real Wisconsin "boil". Then serve the fish "poor man's lobster" style, just with some drawn lemon butter. Awesome.

    1 Reply
    1. re: wordsworth1

      +1!! I was cleaning out the freezer and was at a lost with what to do with the cod besides batter and fry it. (I Hate frying in my kitchen because it stinks it up.) Thanks for the outside of the box idea that saved tomorrows dinner!! :)

    2. How about Cornmeal Crusted Cod Fish Sticks?

      Cornmeal Crusted Fish Sticks
      adapted from a recipe by John Ash

      makes about 30 - 34 fish sticks

      1 cup flour
      1 cup Italian salad dressing, low calorie
      2 large eggs, lightly beaten
      2 cups seasoned bread crumbs
      1 cup yellow cornmeal, coarse ground
      2 pounds cod fillets, can use pollack, halibut or grouper

      Preheat oven to 400 degrees. Place a baking rack in a large baking sheet and spray with nonstick spray. This setup enables the fish sticks to be cruncky on all sides.

      Place the flour in a shallow dish. Whisk the salad dressing and eggs together in another shallow dish to blend. To a third shallow dish add the breadcrumbs and cornmeal. Stir to combine.

      Cut the fish into 4" by 1" by 1/2" strips. Dip the fish sticks into flour; then into the egg mixture; then into the crumbs, covering the fish completely. Place them on the prepared baking sheet. They can be coated up to 4 hours ahead; cover and keep refrigerated.

      Bake the sticks until they are cooked through, crisp, and firm to the touch, about 15minutes. Transfer them to a platter and serve warm with tartar sauce, ketchup, marinara or lemon wedges.


      1. Anything you would do with normal cod, really. I like making fish cakes by processing it briefly with an egg, some green onion, and green pepper, and then coat with crushed cornflakes.

        1. Fish and Chips?

          Fish Tacos?

          Fish sandwich (batter, fry the cod filets)

          1. A wonderful thing to do with the cod is a recipe that turns up in a number of European & Mediterranean countries under many names and variations. Basically, you saute chopped onions, garlic and tomatoes in a skillet or pan, with or without added goodies such as green peppers, olives or capers. You add some white wine.After this mixture has cooked a bit, you immerse the pieces of cod (or almost any other fish) in it, cover, and poach or braise until the fish is done. Serve with rice, pasta or potatoes, or as a stew with bread. By the way, Costco's cod is Alaska or Pacific cod, which is plentiful. Atlantic cod has been overfished. The cod in both oceans are true cod.

            1. We have the New Zealand Ling Cod at our Costco that is really good..very much like grouper.
              I'm having it tonight and I usually panko bread them..saute with butter and throw in vine ripe tomt's, garlic, lemon on a bed of risotto/garlic mash pots/rice...serve with a salad..excellent!

              1 Reply
              1. re: Beach Chick

                crap..just saw the 'frozen' in your title..nevermind

              2. I've used it to make "Three-Fish Trawler Chowder," which is hands-down the best fish chowder I've ever had. I make it at least once a year. Made it yesterday, using the 2-pound bag of cod fillets in place of the fresh cod and fresh snapper called for in the recipe. Did not thaw the fish in advance, just cooked it as directed. Also used Costco frozen jumbo shrimp. Oh, and for the third fish, I added a large can of clams. WONderful. http://www.aglink.org/oregonfresh/rec...

                1. Here's my own favorite recipe for enjoying Cod. Also works for other white fish, adjusting the baking time according to how thick the fish pieces are.

                  Bacardi1 Lemon Baked Cod
                  Serves 2

                  1 lb. cod fish filet
                  1 stick of unsalted butter, melted
                  Juice from one lemon
                  Approx. 1/2 cup Panko bread crumbs
                  Lemon Pepper seasoning
                  Approx. ¼ cup of chopped Italian flat-leaf parsley

                  Preheat oven to 350 degrees. Cut cod filet into 4 pieces, lengthwise & crosswise, so that each diner gets a thick & a thin piece.

                  Mix the butter and lemon juice together in a bowl large enough to dip fish into. Dip the fish into the butter mixture and place fish in an ungreased baking dish.

                  Sprinkle the panko crumbs on the fish. Drizzle any remaining butter mixture over the fish and sprinkle with the Lemon Pepper seasoning & the paprika. Bake uncovered until fish flakes easily with fork, about 25-30 minutes depending on thickness of the fish (start checking after 20 minutes). Garnish with chopped parsley.

                  1. And as others have stated, Cod makes a mean fish chowder. In fact, it's a great addition to any sort of fish soup (Cioppino, Boullabaise, etc.) because it tends to remain in nice chunks instead of disintegrating.

                    1. Just noticed this is an old post...but someone else might be interested

                      Cook on a grill pan/ broil
                      Top with sautéed peppers,onions,cherry tomatoes, olives

                      4 Replies
                        1. re: Crockett67

                          Smear pesto on top of the fish, top with panko and a drizzle of olive oil. Bake till fish is cooked through, broil to brown crumbs.

                        2. re: cheesecake17

                          Personally, unless it was some sort of really contentious thread, I really enjoy it when old threads are resurrected. I - & I'm sure others - haven't been a member here for all that long, & it's very interesting when past threads I've never read pop up.

                          1. re: Bacardi1

                            Thanks, Bacardi
                            Didn't want to be "that person" who dredges up something no longer useful