Cod Recipes
Cod Recipes
Cod is one of the British nation's favourite fish.
The mild-flavoured, succulent, white, flaky fish is most commonly associated in Britain with the classic dish of fish and chips, which is one of the most popular cod fillet recipes, but cod can be enjoyed in a variety of different ways.
Here are our best cod recipes, from the traditionally battered to pan-fried, poached and steamed cod.
How to cook cod
The cod fillet is delicate but is delicious cooked in a number of ways. One of the most popular cod fillet recipes is the traditional battered cod with chips.
The loin of the
For a flaky white fish, the dense flesh is reasonably secure, cod loin recipes often suggest pan-frying,
How to cook cod in the oven
If you're cooking cod in the oven, wrap it in baking parchment with aromats, seasoning, a light drizzling of oil and citrus.
What goes with cod
To accompany the delicate flavour of the fish, herbs such as dill, parsley and tarragon work well with cod, as does a squeeze of lemon to bring out the flavours.
Probably the best-known caught in UK waters, Britons consume about
Where is cod found and how is it fished?
As one of the most popular fish in Europe and North America, cod is commercially important.
While there is no fixed season for catching cod, the fish is at its best during its spawning season which is four months long, January to April.
The fish can be found in coastal waters in depths of 500 to 600 metres as well as populating the open ocean. As they live in deeper waters, they are often caught by trawling. Trawls, sometimes known as dredges, are nets which can range from being reasonably small for recreational fishing, to huge football pitch sizes for commercial fishing.
These nets can be towed at various depths, either being dragged along the ocean
Fishing techniques tested to catch them include traps and hooks and lines, which are less damaging than trawling.
What should raw cod look like before buying?
When buying a whole cod, the fish should have a shiny clear skin and clear eyes, the fins should be intact and the gills should be bright red. It is often sold frozen but is also widely available fresh, its flesh should be a good pearly white colour, firm to touch and shouldn’t have a strong fishy smell.
Cod can be served raw or partially cooked, baked, fried, poached, battered, filleted, or put in a pie.
Jamaica’s national dish of ackee and salt fish, commonly used
Cod Recipes
- Andrew Sheridan's Great British Menu dish, 'Gran was right about cod liver oil': Cod, sushi rice cracker, curry oil, smoked cod roe, saffron miso sauce, avocado cream, mango purée, elderflower vinaigrette