cod recipes

Cod Fish Cakes

salt cod

onion,

bay leaf

peppercorns

water

potatoes

Seasonings (possible suggestions: onion, parsley, black pepper,

eggs

Salt

Butter

cornmeal

Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.

Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.

Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.

In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

My Mother used to make these on Fridays and served them with stewed tomatos and her wonderful cole slaw.  She used Gorton's dried flaked codfish that came in a box and followed the receipe on the box.  You had to soak the flakes overnight as well.  I like this recipie, it's very close to Mom's.  The dried codfish is no longer available.  I by salt cod, sometimes comes in a wood box or plastic wrap at my supermarket.  It was 5.99 for the bag and had a about a pound of fish in it.  Good stuff!.

I miss Gorton's canned codfish cakes (which I grew up eating).  These were close, but no banana.  Still good  though.  The cakes were beautiful.  My oldest son says he likes these better than the canned cakes, so that was a big plus.  The salted cod wasn't easy to find.  I got some at Whole Foods for $8.99 a pound.  Add the cost of 3 large russet potatoes and it is definitely more expensive than $1.50 a can. 

Easy baked cod with 4 ingredients: lemon, olive oil, salt and cayenne pepper. This oven baked cod fillets are moist and juicy and takes 5 mins prep time!

Baked Cod (The Best Recipe!) 

salt

lemon juice,

cayenne pepper

olive oil

parsley

Preheat oven to 400F.

Arrange the cod fillets in baking tray. Drizzle...

Arrange the cod fillets in baking tray. Drizzle the olive oil onto the fish, follow by lemon juice, salt and cayenne pepper.

Bake the cod in the oven for 10...

Bake the cod in the oven for 10 - 12 minutes, depends on the thickness of the cod. Garnish with parsley and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/bhob6ykijekbjowxnega.mp4

Easy baked cod with lemon, olive oil, salt and cayenne pepper. One of the best cod recipes made in the oven. Moist, juicy with 5 mins prep time. So good!

Baked Cod

Pan-Fried Cod with Slaw

mayonnaise

apple cider vinegar

whole-grain mustard,

sugar

caraway or celery seeds

salt and pepper

head light-green cabbage, thinly sliced (about 6 cups)

carrot,

gala apple, julienned

scallions, white and green parts, thinly sliced

milk

cod fish

all-purpose flour

cracker meal or crushed saltine crackers

Kosher salt

Vegetable oil, for shallow frying

Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.

Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.

Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

I made the fish using panko instead of cracker crumbs for more crispy results.  It is absolutely delicious!  The seasoning is perfect since my husband doesn't like things too spicy. I have made cod this way three times now, it's a keeper!

Loved it. Super easy. I used panko crumbs, and buttermilk instead. Thank food network!

I have made this a few times already. I always make it with fries done in my accufry.  I have not done the slaw but the cod comes out excellent each time. Making it again tonight. 

Maybe I did something wrong - I was hoping for a nice bite of crunch on the outside, but my fish came out pretty soggy on the bottom after sitting on the paper towel while I finished cooking the remaining fish.  The flavor was there, but was a bit un-enjoyable... Probably won't give this one another try b/c I don't really care to fry stuff, but others seem to make it work!

My 4 year old devoured it. My husband and I loved it.  It was so easy to make and I had all the items in the house.  I used Panko as the bread crumbs. Will definitely add to our rotation.

Substituted panko for crushed crackers and it worked beautifully. We often prepare salmon the same way. 

Instead of the slaw I roasted thinly sliced zucchini, red bell pepper and asparagus spears that were pealed. I laid it all out on foil on a roasting pan an drizzled generously with evoo, minced garlic, shallot, s &amp; p. 25 mins at 350 and the veggies were perfectly golden and tender.

Made the delicious fish:  Mixed mayo and water with the egg, in lieu of milk.  Upped the amount of cayenne pepper and added a little garlic and herb fish seasoning powder.  Was crispy and delicious.  

This is a very quick meal
 I didn't make the slaw. The  fish came out crispy &amp; flakey. I took away a star because it lacked flavor. Next time I will add a little extra seasonings. Otherwise Perfect!!
 


Excellent! I went along with the recipe except that I used bread crumbs instead of cracker crumbs..and I used splenda instead of sugar in the slaw. Thank you for such a simple, really good recipe.

This was so easy and my husband cant stop talking about it.  I made Inas tarter sauce to go with it.

Fish Fry

Vegetable oil,

Salt and pepper

all-purpose unbleached flour

water,

bread crumbs

mustard powder

cayenne pepper, a few pinches

Wedged lemons and malt vinegar

Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.

Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.

When the fish is evenly golden all over, remove and drain on brown paper sacks.

Omg, I will never make fried fish any other way! This recipe is a winner! Even my picky teenaged daughter asked for seconds. I used panko bread crumbs because it's what I had on hand and lightly seasoned my fish with season salt before dredging them in the flour. It came out crispy on the outside and light and tender inside, and cod is exactly the right fish, not fishy at all. I made baked potato wedges for my side and served with homemade tartar sauce. Thanks Rachael, this recipe is wonderful!

This was awesome.  I used Gluten Free bread ends that I ran through the food processor for bread crumbs and gluten free flour.  Turned out fantastic!  

Thank you for this very easy and most tasteful dish. We loved it. I couldn’t believe how fast it came together. This is going to be my go to fish fry. Thanks Rachel. 

I don't usually deep fry fish, but this was great. I used catfish nuggets and my breadcrumbs were seasoned panko. Excellent, crunchy breading held together well. Cooked really quickly!

Probably the best most delicious and easiest fish I've ever made. I used fresh caught hake with malt vinegar sprinkled on it.  Yum!

This was delicious! The seasoning on the fish was great, and it came out nice and crispy on the outside, but still tender on the inside.  I've always been nervous to fry fish at home, but this was great!

I just made this entire meal (Fish Fry, Malt Vinegar Oven Fries and Cucumber Watercress Salad) and it was a huge success. I'm not accomplished enough to have done it in 30 minutes, but it wasn't too much longer.  The fish was great and the oven fries were one of my favorites.  I switched out the dill in the salad for taragon, and it was also a success.  Highly reocmmend.

What a great, simple method for a fish fry.  My husband is a big fisherman, and I always feel a little pressure to cook his fish right!!  This time I used catfish filets, and it just rocked!  Another tip....if you have time, put the coated fish in the freezer for 20 minutes before putting them in the oil.  Enjoy this one!!

The perfect fried fish.  My husband and I thought it couldn’t get any better than this. 
We would highly recommend.  

I read elsewhere to keep the oil at 375 degrees  to fry fish, so stuck my combo candy/ deep fry thermometer in the peanut oil in my wok to try to stay around that temp. Used finely ground up saltines because had no bread crumbs. Drained the fish on cooling racks, It was crispy outside, flakey inside. Perfect! My first ever fish fry and I will return to it again and again!

Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes)

onions

garlic

black pepper

waxy potatoes, sliced 1/4-inch thick and cooked until tender

black olives

parsley leaves

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

You have to boil the cod first. Also, our traditional recipe calls for sauteing onions and adding tomato paste or tomato sauce ( about 1 - 2 tablespoons) and adding over the cooked cod, onions &amp; eggs.   

Baked Cod from Delish.com is a light and easy weeknight dinner. 

Perfect Baked Cod

cod fillets,

Flaky sea salt

extra-virgin olive oil,

cherry tomatoes

lemon, sliced,

garlic cloves,

thyme

tbsp. parsley,

https://streaming.hearstdigitalstudios.com/3e6c05cf-f08b-4f54-9990-c9df6826cd5d/video_rover_16x9_1080p_hd_1582585518_4310.mp4

Baked cod couldn't be easier with this super simple recipe!

Here's How To Make Delicious Cod In The Oven

Cod With Brown Butter Lemon Sauce

lemons

unsalted butter

brioche

Kosher salt and black pepper

canola oil

capers

white wine

parsley,

Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.

Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.

Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.

Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.

Delicious!  It’s our preferred method of cooking cod from now on. Thanks for sharing, Geoffrey. 

I used poured chicken breasts instead of cod. The flavor was amazing and it wasn't too difficult to prepare.  I'll definitely be using this recipe again.

I made this last night. I thought it was good, however, next time I will use less butter. I will also omit the capers because they really didn't add anything to the dish,  but I will add garlic.  

We watched GZ make this the other day on the Kitchen. Decided we would try it. Delicious!!!! I’m serious! We felt like we should have dressed up before we ate it! It was that good! Will definitely make again!!!

Easy to make. Great taste! I will use lower butter to oil ratio (1:1) and olive oil the next time. It worked on mahi-mahi as well. 

Toby's Fish and Chips

buttermilk

flour

garlic powder

Serving suggestions: french fries, coleslaw, and garlic bread

In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate. 

Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.

Tried this recipe with cod and it was amazing and so so simple! I will definitely make this again.

Parker's Fish and Chips

salt and black pepper

baking powder

lemon zest

Baked

potatoes,

rosemary leaves

Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.

In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.

Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.

Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

Was delicious and easy. I used beer as my liquid in the batter made it even better!

My all time favorite- use gluten-free all purpose flour!  

This was so delicious! The batter is very light. I do prefer a beer batter but this made me not feel overly full. The chips were delicious! 

This is delicious and easy. Ina really is the best. Thank you for sharing with all of your fans.  Especially now!

So easy and fast. I have made fish and chips many times and this batter so has had the best reviews from my 2 daughters and wife.  I’ll be using this from now on thanks Ina 

This is my staple recipe for when we are doing a fish fry. It is great for shrimp, too. 

This recipe is SO easy and making cooking fish and chips a simple task! The batter is simple and perfect for me as I do not like task of beer most fish and chip batters! The only change I made was to add some Old Bay seasoning instead of the cayenne pepper as I have to be careful with spicy foods. Other than that...ABSOLUTELY DELICIOUS!

https://www.foodnetwork.com/videos/the-contessas-fish-and-chips-0168978

No more soggy fish and chips: Ina's version is tender, crisp and flavorful.

The Contessa's Fish and Chips

Cioppino

Good olive oil

(1/2-inch-diced) fennel bulb

(1/2-inch-diced) yellow onion (1 large)

garlic (3 cloves)

fennel seeds

red pepper flakes

(28-ounce) can crushed tomatoes,

seafood stock, preferably homemade (recipe follows)

dry white wine,

sea scallops,

mussels, scrubbed

Pernod

Garlic Toasts, for serving (recipe follows)

shrimp

yellow onion (2 onions)

carrots,

celery stalks, chopped

tomato paste

baguette

garlic clove,

Close-up of Cioppino, as seen on Barefoot Contessa: Back to the Basics, Season 16.

Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.

Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.

Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.

Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month. 

Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.

Love this dish. Instead of using fresh fennel, I crushed the fennel seeds. I think it tastes better given that the fennel sometimes can overpower the recipe.

What a fabulous recipe! I made this for my husband’s birthday, who is forever searching for the perfect cioppino. He absolutely loved it! It was rich and had wonderful depth of flavors. I had never attempted this type of recipe before and had to search a bit for Pernod, but it turned out perfectly. I’ve yet to find an Ina recipe that isn’t amazing! 

Really tasty. My husband said this might be the best meal I have ever made. 

Absolutely fabulous.  Substituted clams for mussels as that was what was available.  Easy and delicious.  Thanks Ina!

I made this recipe for Christmas Eve dinner, and it turned out beautifully! It was definitely a hit. I added two small lobster tails to it for an extra bit of decadence. The only other modification I made, was with the stock - I used 1 quart of vegetable stock for an extra bit of flavor, with about 3/4 cups water. I will definitely be making this recipe again, and again!

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