Tips On Cooking Cod

Plain and simple cooking

And what could be more ideal than Fish and Chips. Choose a prime fillet of fish of around 200 g, with skin on but pin boned, coat in flour and dip in your batter. The batter can consist of a whole variety of ingredients from just plain flour and beer, to herbs, or spices such as Turmeric or yeast to help the batter to rise. The simple flour and beer option is the most popular.

Fry at 180 degrees Celsius until cooked, and of course serve with chips, mushy peas and Tartar sauce. To make a traditional night of it, wrap in yesterdays newspaper!

With style and flair but retaining traditional

In Britain Cod is considered as a basic fish, now that the likes of Monk Fish, Sea Bass and other top quality fish are now more popular. So why not serve the dish as the main course for your Sunday roast. You will need a fillet of Cod, pin boned, from the mid section of a large fish, 175 g, per person. Season the fillet and lightly pan fry for a couple of minutes, skin side down to colour but not brown the skin, turn over and place in a medium oven to complete the cooking.

Serve on a bed of chunky mushy peas with a garnish of fresh pea sprouts, and of course don’t forget the Yorkshire Pudding, but make one with some Tartar sauce added to the mix.

Something a little different with Cod

Try Thai fish cakes. Those delicious little nibbles available in the street markets in Thailand. With 200 g of skinned and pin boned Cod, tail pieces or trimmings will do, add two chopped garlic cloves, one tablespoon of grated fresh ginger, one red chilli finely chopped, 25 g of lemon grass, 10 ml of Thai fish sauce, 10 ml of lemon juice, 25 g roughly chopped coriander leaves and a pinch of salt and pepper.

Pass the ingredients into a food processor, until bound together and smooth. Divide into 25 g portions and shape into a flat circle around 0.5 cm thick. Shallow or deep fry and serve with a dipping sauce, made with fish sauce, chopped chilli, chopped cucumber and spring onion and lime juice. Ideal as a starter or as a nibble.