What should I make with a 1 1/2 pounds of frozen cod?

Question

I don't think grilling it would work out because it's not firm enough, even when I use an extra grate with smaller holes in it. My family doesn't like fish chowder or soup either.

Answer 1

COD AU BEURRE ROUX
(La Cuisine Creole, 1885)

Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar.

For cod au beurre roux, boil a piece of cod and separate it into flakes; brown some butter, dredge in a little flour, and a little sugar in powder, and in this fry some slices of onion & fine brown; throw in the vinegar, boil it up, pour it over the fish, and serve it with crisped parsley.


TO BOIL SALT CODFISH
(Directions for Cookery, 1851)

The day previous to that on which it is to be eaten, take the fish about four o'clock in the afternoon, and put it into a. kettle of cold water. Then place it within the kitchen fire-place, so as to keep it blood-warm. Next morning at ten, take out the fish, scrub it clean with a hard brush, and put it into a kettle of fresh cold water, into which a jill of molasses has been stirred. The molasses will be found an improvement. Place the kettle again near the fire, until about twenty minutes before dinner. Then hang it over the fire, and boil it hard a quarter of an hour, or a little more.

When done, drain it, and cut it into large pieces. Wrap them closely in a fine napkin and send them to table on a large dish, garnished round the edge with hard-boiled eggs, either cut in half, or in circular slices, yolks and whites together. Have ready in a small tureen, egg-sauce made with drawn butter, thickened with hard-boiled eggs chopped fine. Place on one side of the fish a dish of mashed potatoes, on the other a dish of boiled parsnips.

The most usual way of preparing salt cod for eating when it comes to table, is (after picking out all the bones) to mince it fine on your plate, and mix it with mashed potato, parsnip, and egg-sauce; seasoning it to your taste with cayenne and mustard. What is left may be prepared for breakfast next morning. It should be put into a skillet or spider, which must be well buttered inside, and set over hot coals to warm and brown. Or it may be made up into small cakes and fried.

You may add to the mixture onions boiled and chopped.






INGREDIENTS:
2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
2 cups oil for frying

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DIRECTIONS:
Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Answer 2

How about a fish pie? Poach the cod in some milk, then flake. Reserve the cooking liquid, and make a white sauce. Put plenty of chopped parsley in at the end. Mix the cooked cod, the sauce (make it quite thick), and about a half pound of prawns (frozen,fresh, whatever). Put it into a deep, oven-proof dish and top with quite dry mashed potato. Finally, sprinkle over some grated cheese then put into the oven to brown.

Sláinte from Ireland!

Answer 3

Try these. They could be used as a side dish, or main course.
Serve with baked beans, or 'chips'.
Newfoundland Cod Cakes
1 small onion, chopped
8 sprigs parsley, chopped
2 cups potatoes, mashed
2 eggs, beaten
3 tablespoons butter, melted
1 lb cod, steamed until flakey
3/4 cup seasoned bread crumbs
1/3 cup lite olive oil
salt and pepper



1. Mix potatoes, onion, parsley,butter & eggs.
2. Stir until thoroughly mixed.
3. Add cod, breaking it apart with a fork, mix well.
4. Shape mixture into 3" patties.
5. Coat with seasoned crumbs.
6. In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.

This looks delicious, as well.
Nutty Drunken Cod
4 (7 ounce) cod fish fillets
1/2 lemon, juice of
2 tablespoons flour
2 ounces butter
2 medium bell peppers, deseeded and cut in rings (red or yellow)
2 ounces lean bacon, finely chopped
8 ounces mild brie cheese, cut in small pieces
1 1/3 cups white wine
2 tablespoons pine nuts
2 ounces grated parmesan cheese

1. Preheat oven to 400 degrees F.
2. Wash the cod,pat dry with paper kitchen towel.
3. Sprinkle with the lemon juice,salt and flour them.
4. Melt the butter in a frying pan,fry the fish a few minutes on both sides until golden.
5. Place them in an ovenproof dish,top them with the peppers,bacon and the brie.
6. Pour over the wine,sprinkle with the pine nuts and then the with the parmesan cheese.
7. Bake for 15 to 20 minutes in the oven.

Answer 4

I have found fish tacos to always be a big hit. Because the fish is stronger in flavor, use fine shredded green or red cabbage instead of lettuce, and a med or sharp cheddar cheese. You can cut the fish into long strips that will fit in the taco shells, and season with mexican seasonings. They are yummy

Answer 5

FISH STICKS! Lots of fish sticks!

pass the tarter sauce!

Answer 6

Grind it up, add sour creme and spices, and enjoy with crackers.