cod? What can do apart from fish pie?

Question

i have a lovley piece of cod, does anyone have any recipe ideas, something nice and light?

Answer 1

If you dip it in some flour which is seasoned with salt and pepper, shake off the excess, and shallow-fry it, this will give a nice crunchy exterior, keeping the inside of the fish nice and moist, and will not clutter the wonderful flavour of the cod. I'd serve that with boiled new potatoes, and some broccoli. Yum!

Answer 2

Chowder!

Sautee 1 cup each of chopped onions, carrots, and celery in a tbs of olive oil. Add 1/2 stick (2 oz.) butter and 1/2 cup of flour, stirring frequently. Add 1 1/2 cups of cubed potatoes, 1 cup of corn and 3 quarts of water. You can also add a bottle of clam juice for extra flavor. Season with salt and pepper. When this comes to a simmer, add one bay leaf and the fish and let cook for 45 minutes to an hour stirring occasionally. THe fish will break down and fall apart on its own. WHen all of the vegetables are cooked and the chowder has the consistency that you like, add 2 tblspns of fress chopped dill weed or 2 teaspoons of dried. Turn off the flame (so the soup wont curdle) and gently stir in 1/2 heavy cream. Top with a little more fresh black pepper and adjust the salt if necessary.

Answer 3

Oil foil lightly, place the cod with some sliced banana and clove of garlic, bake for about 10-15 Min's at 180 . Serve with fresh veg and buttered potato's.

Answer 4

Okay, get the foil out, grease it, lightly, place cod on the foil. Now, sprikle over one chopped red chillie, and yes, not seeded, then por over a cap full of voda, then cup up a lime and dress.

Close foil and cook for 15/20 minutes. This works exceptionally well with salmosn too.

Answer 5

Slice one lemon. Get tinfoil and make a double layer. Place lemon slices on top and fish on top of that. Drizzle fish with olive oil and lemon juice, season with salt and pepper and dill. Fold tinfoil into "packet". Place in oven at 180 degrees for 10 minutes or untill the bag puffs up. Then it will be ready. Serve with salad and crusty bread.

Answer 6

We love these in California. They're great with sliced avacados, or guacamole, shredded cheese, diced tomatoes and onions.

"Follow the blueprint recipe below, and try any or all of these toppings: balsamic, malt or cider vinegar, onions, fresh or pickled jalapeno chilies, sliced radishes, red or green salsa fresca or hot sauce. "

But if you don't squeeze a spritz of fresh lime on your fish taco, it isn't really a fish taco.

Grilled Fish Taco for One
Here's an easy alternative for solo diners who don't want to eat fried food or mess with deep-frying. Double up and use 6 tortillas if you want more heft to the tacos.

1/2 pound boned, skinned white fish (cod, catfish, halibut)
3 soft corn tortillas, steamed
1 cup shredded cabbage
Guacamole
Mayonnaise or sour cream
Lime wedges

Cut the fish into oblong pieces; season with salt and pepper. Grill or broil the fish, turning once, until fish is opaque but still moist-looking in the thickest part. Transfer fish to a platter. To assemble each taco, hold the tortilla in your palm; add chunks of fish, relishes and mayo or sour cream. Squeeze lime over everything, fold tortillas and eat. Makes 3.

Classic Baja Fried Fish Tacos
Baja street vendors aren't big on written recipes, but these are the key ingredients served from the best fish-taco stands.

1 cup dark beer, about
1 cup all-purpose flour
About 1/2 teaspoon salt
1 pound boned, skinned white fish (cod, catfish, halibut)
Salad oil
6 warm corn tortillas
About 2 to 3 cups shredded cabbage
Mayonnaise, thinned with a little water
Tomato salsa
Lime wedges

In a bowl, whisk beer, flour and salt, blending well. Rinse fish and pat dry. Cut into six oblong-sized pieces.

In a deep saucepan, heat about 1 inch of salad oil to 360 degrees. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, a few pieces at a time. Adjust heat to maintain oil temperature.

When fritters are golden, in about 2 minutes, lift them out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish. To assemble, cradle a tortilla in your hand. Add a fish fritter, cabbage, mayonnaise and salsa. Squeeze lime over filling, fold tortillas and eat. Makes 6.

Answer 7

Poach it in milk. Fry it, in oil not beef fat. Steam it, seasoned with your choice of herbs - tarragon is not bad with fish. Steam it, flake it and mix it with mashed potato to make fish cakes - just an idea - what a waste of a nice piece of cod.

Answer 8

There are alot of different ways you can do with cod. The white meat is firm and will not fall apart easily.

1.Battered cod
2.poach
3.Steam with ginger, tomato, jalepeno, a little olive oil and soy sauce.
4. Stir Fry with chinese cilantro, cube cod, dark soya sauce or light is fine and chili flakes if you like
5. Soup - fish stock, ginger or mira poux together with seafood and roast garlic (minced)
AND MANY MORE...................

Answer 9

Please don't buy any cod for the next 3 years. It is a highly endangered species. As we continue to eat it - we are funding the fishing fleets who are driving it to extinction.

Consult the endangered species lists and safe lists and buy something like HOKI instead.

Quote from source ---
"action alert: The MCS Pocket Good Fish Guide lists the Fish to Eat and Fish to Avoid based on MCS ratings, and fits easily in a wallet, purse or pocket. To order your free copy of the pocket Good Fish Guide please email [e-mail]"
---

Answer 10

oil a piece of foil - put cod on - season with salt and pepper
put in half a lemon garlic clove and butter - wrap loosely
bake in ove for approx 15 mins depending on size of fish