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My first adventure with Pacific cod

I have been on a fish kick for the last few months and have been making salmon, tuna and swordfish pretty regularly. however, today I ventured into the cod arena, but I've never actually cooked cod or had it other than beer-battered and fried. I read a few of the old threads but still feel lost in the world of white fish. I usually do very simple dishes for my other favorite fish as they tend to have a lot of natural flavor, but I just worried that the cod might have less flavor on it's own but I again I haven't had much experience. I'd love a simple, yet tasty delicious recipes for cod. Any favorite?

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  1. Oops, I forgot to include my original idea which to me sounds delicious. I haven't had pesto in a while so I thought perhaps that pair well but again would love your input.

    1. First off - Cod is a clean slate. It can take pretty much any sauce or preparation out there. Delicate sauces, strong sauces, broiling, baking, frying, fish cakes, chowders - you name it, Cod can do it. It'd definitely one of our "go to" fish selections, & I prepare it often.

      Topping it with Pesto (freshly-made - not jarred) would work just fine. And here's another simple prep I make quite a bit:

      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
      Paprika
      Approx. ΒΌ 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.

      2 Replies
      1. re: Bacardi1

        This sounds like exactly what I'm looking for. SO was pondering a spinach salad topped with cod. Do you think this would be nice as a salad topping?

        1. re: fldhkybnva

          I don't see why not, although I've never tried it.

          I have used leftovers to make a fish salad on its own. (Same as making a tuna salad - just using leftover cod instead.)

      2. I have never had pacific cod. Is like what I find here in New England? The local cod I can get here is very mild and I prefer the the thicker cut loin as opposed to fillets.

        For an every day type dinner I just dip in a little egg and roll with bread crumbs for crispy oven fried cod. Or I might rub with little oil, top with sliced almonds and broil.

        However when having company (or at least when I have more time) I love potato crusted cod. This recipe uses potato flakes and is surprisingly good, I especially like the vinaigrette. I was glad the link still worked! I booked marked this some time ago and make often,
        http://www.foodandwine.com/recipes/po...

        I have also made it with "real" potatoes from the Ultimate Potato cookbook.

        I recently saw Anne Burrell make a potato encrusted halibut that I thought would be great with cod too.
        http://www.foodnetwork.com/recipes/an...

        2 Replies
        1. re: foodieX2

          As I'm from the East Coast I assume most of the cod I have had has been Atlantic but have no idea. I guess I didn't even occur to me that this was Pacific and perhaps maybe different than the texture and flavor I am used to.

          Perhaps someone can chime in on any difference.

          1. re: fldhkybnva

            It's the same genus:

            http://www.fishbase.org/summary/Gadus...

            assuming that your fish is accurately identified.

        2. With your current love affair with fish, you may want to check out Rick Moonen's excellent book Fish Without a Doubt. It was COTM in 2009 and again in 2012 and was much beloved by all both times. Everything I've made from it has been absolutely delicious. In addition to recipes, it also has lots of great tips for working with seafood of all kinds. Here's the link to the original COTM thread if you're interested...
          http://chowhound.chow.com/topics/6001...

          1 Reply
          1. re: mebby

            Thank you so much. I have literally been eating fish everyday often multiple times a day. I now kind of just stand in front of the fish counter pondering...

          2. I often use cod in fish tacos. This is the recipe that I generally use, http://www.epicurious.com/recipes/foo..., although I vary the garnishes, typically also including homemade guacamole and sometimes shredded cabbage, along with the marinated onions, salsa, lime wedges, and chopped cilantro. Also, I do not follow the instructions to heat the tortillas in the microwave; the one time that I did, it did not work. I warm them on a hot griddle instead.

            2 Replies
            1. re: masha

              I was also going to suggest fish tacos.

              1. re: masha

                So many good ideas. Tacos were also on the menu for tomorrow with turkey so perhaps we can sub in cod.