How do you cook Cod Fish? I was frying it and it mashed to small pieces and melted away like butter!?

Question

I think the problem with this fish is that it is an oily fish, that's makes it hard to fry.... so?

WOW Mark! That's so 5 star recipes ;)

Answer 1

Cod is not an ideal fish for pan frying. You could always make a batter and deep fry. A lot of fish and chip places use cod for their batter dipped fish.

Alternatively, I would bake it. Either in a conventional oven or a microwave. In a conventional oven, place the cod on a large piece of foil, add some salt and pepper, some butter and some chopped green onion or whatever floats your boat. Fold the foil loosely around the fish and place in oven until done. Serve with either lemon or lime wedges for squeezing over the fish. Do the same in the Microwave, except eliminate the foil and place in a microwavable container.

Good luck and good eating.

Answer 2

Cooking
Fish can be prepared a variety of ways - baked, broiled, grilled, poached, pan-fried, or steamed, to name a few. As a general rule, all fish should be cooked for 10 minutes per inch of thickness, measured at the thickest part, turning the fish half-way through cooking. For example, a salmon steak that is a half an inch thick should be cooked for 2-3 minutes, flipped, and cooked for 2-3 minutes more. Fish that is completely cooked will be opaque, a knife gently slipped into the center will show the center is opaque and just starting to flake. Fish that is underdone will look raw - fish that is overcooked will be very flaky and dry.

Cooking Suggestions
Baking: Bake fish at 450, alone or on a bed of chopped vegetables, such as carrots, celery, mushrooms, peppers, and/or onion. Choose pieces of similar size for more even cooking.

Broiling: Place fish one inch thick or less 2-4 inches from the heat source - place thicker pieces 5-6 inches away. Baste fish with an oil-based marinade.

Grilling: Grilling works well for meatier fish or steaks. More delicate fish can be grilled with the aid of a wire basket made for fish grilling. Preheat grill and cook fish over moderately high heat. A well-oiled grill will prevent fish from sticking. Marinating fish before grilling or basting during grilling will help keep it moist.

Poaching: Poach fish in simmering liquid such as fish stock, water with aromatic herbs/vegetables, or a mixture of wine and water. Bring the liquid to boil in a large skillet or saute pan, add fish, and return to boiling. Cover and simmer according to the 10-minute rule.

Answer 3

In a stove proof frying pan cook 3 cloves of garlic add 1 fennel and one small onion cook until onions are transparent add one can crushed tomatoes and 1half cup of white wine cook down 5to 7 minutes. add 1 half cup of chicken stock canned and 1 tbls dill. add 4 lemon sqeezed cod fillets on top of the mixture and put into oven at 400 degrees for 20 to 25 minutes take out and let cool put pepper lemon and sour cream optional enjoy By the way dont forget to chop the fennel ecttttt

Answer 4

I bake cod/scrod fillets with a stuffing made out of ritz crackers and butter. Adding lemon juice and wine as it bakes...