newfoundland recipe

This pan fried cod recipe is easy, delicious and on the table in under 30 minutes. Cod fillets are lightly dredged in a seasoned flour mixture and cooked until golden on the outside and moist inside. Serve with your favourite side or simply enjoy as is!

Pan Fried Cod (simple, but delicious)

salt (to taste)

black pepper (to taste)

all-purpose flour

paprika

dill (dill weed)

onion powder

cayenne pepper

olive oil (1 tablespoon per batch)

butter (1 tablespoon per batch)

chopped dill

Tartar sauce

Lemon wedges

Season cod fillets with some salt and black pepper.

In a small dish or on a plate, mix together flour with paprika, dill, onion powder and cayenne pepper.

Dredge each cod fillet in the flour mixture, lightly coating, and shaking off excess flour.

To cook cod fillets, heat 1 tablespoon of oil and 1 tablespoon of butter in a 12-inch cast-iron skillet over medium heat.Note: Cook fish in batches as to not overcrowd pan. For each batch, add 1 tablespoon of oil and 1 tablespoon of butter.

Place cod fillets in skillet and cook 3 to 5 minutes on one side.

Carefully flip the cod fillets to the other side (be gentle, as the fillets are delicate) and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Transfer cooked cod fillets to a plate. You can sprinkle with a little more salt, if you wish.Note: Cook time may vary, depending on the thickness of your fillets.

Repeat process to cook remaining cod fillets.

Garnish with dill and serve with lemon and tartar sauce (if desired) or enjoy as is.

Cod au gratin is a traditional Newfoundland recipe with the star ingredient being, of course, cod!  There&#039;s a lovely béchamel, or white sauce, covering the fish. Then it&#039;s topped with cheese and breadcrumbs and oven baked until bubbly and brown. So comforting and delicious!

Traditional Newfoundland Cod au Gratin

salt (divided)

milk (use 2 cups if you want things more saucy)

olive oil

onion

unsalted butter

black pepper

lemon zest (reserve lemon

dill

cheddar cheese

croissant bread

Preheat oven to 375 degrees Fahrenheit.

Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with 1/4 teaspoon of salt. Set aside until you make the sauce. See &quot;Notes&quot; below if using cod fillets that have been previously frozen.

In a small saucepan on the stovetop, heat milk over low heat just to warm through (the milk will be used shortly for the sauce).

Meanwhile, in another saucepan on the stovetop, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.

To onion, add butter. Once the butter melts, add flour and stir to form a paste. Cook, stirring often, about 3 to 5 minutes. Slowly add the warmed milk to this (1/2 cup at a time), whisking after each addition until thickened, about 3 to 4 minutes. Sauce mixture should coat the back of a spoon (mixture will be thick).

To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon zest and 1.5 teaspoons of dill (you can use less, if you prefer). Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.

Sprinkle cheddar cheese and croissant crumbs (or regular bread crumbs) on top of sauced fish mixture. Bake in preheated oven for 40 minutes until bubbly and golden brown.

Once done, sprinkle remaining 1/4 teaspoon of dried dill over top. Let cool for about 20 to 30 minutes before serving (don&#39;t skip this; it allows things to settle). Serve with lemon wedges (if desired). Enjoy!

I made this recipe with dill and it was very tasty. I also added savory to my panko crumbs, delish.   I am making it again today and I put thyme in this time.  I want to see how it tastes compared to the one with dill. I will definitely be making this a staple recipe in my house.  Thank you!

Made it this morning and it's delicious!!! As I said in a previous post I didn't pre cook the thawed cod but I did use paper towel to dry it.
It is definitely going to be a weekly meal, it's my first time making it and the recipe is perfect it was delicious

This was excellent. I will definitely be making this again and again.

Thank you so much for sharing this, and especially for the tip about pre-baking the frozen cod. Having seen how much liquid comes out of it, I would have wound up with a soggy mess if I had skipped that step. Anyway, it was delicious and will become a regular fish dish around here. One tweak that worked out really well: I had no bread crumbs so I used crushed up Ritz Crackers and they were awesome.

Recipe turned out delicious i am usually just a shell fish person but when we tried this recipe this evening I did enjoy it and my husband loved it we also had it with mashed potatoes. It was a keeper for sure that got written down in my recipe book for next time.

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