What should I do with cod?

wigginsmum

I'd be inclined to poach it in herb-flavoured milk.

Alikay

I also like to poach it in milk in the micro, then use the milk for parsley sauce. If you prefer it crumbed, try egg-and-breadcrumming it twice. so it thoroughly coats the fish, then it'll stay moister during cooking as the juices cant dry out so quickly.

ManAtHome

Cod Creole

Defrost cod, slice into cubes
Fry some sliced onions with garlic (possibly optional, never tried...)
When onions are soft, add a couple of teaspoons of curry powder, fry on low heat for a minute or two then add can of choppped toms and small tin of chopped up sliced pineapple
bring to the boil, add cod cubes, turn down and simmer for 15 mins
serve with pasta or rice

Anne_Marie_2

Tandoori style, although I use haddock, but cod would be just as good.
Marinade - amounts depend on how much you are cooking, but for 2 fillets I would estimate about
1 small carton of plain yoghourt (Greek would be fine too)
Lemon juice 1/2 - 1 tsp
Tandoori powder spices or paste.
Mix all ingreds.

Place fillets in marinade and leave for at least 1 hour in fridge in covered bowl - the longer the better really.
Grill for a couple of mins either side. Not tried this yet, but going to give it a bash in the George Foreman at some point.

I have made other marinades using yoghourt and totally different spices/herbs to emulate a more European type dish - yoghourt, tomato puree, lemon juice, thyme/oregano/basil etc. Not got a recipe, as I just make it up as I go along. Anyway, well worth a wee try.

Easy for me to say all of this, am a vegetarian, but hubby still alive, and he likes my cooking - or so he says.

steve_cov

Poaching may help you if your fish dishes usually go dry.

Poach in a little milk, use the milk as the base for a cheese sauce. Pour over the sauce and top with some toasted sesame seeds. Serve with steamed asparagus and a couple of new potatoes.

Chrismojam

If I'm cooking 'proper' fish or chicken fillets...(other than in a curry....hey, I like all in one dishes:p ), I normally rap them up in tin foil...with a decent helping of herbs and decent butter...and cook them in a pan with some water and a lid......for AGES until it falls apart........mmmmmmmmm

OH isn't a fan.........but I don't have to feed him do I?

Penelope_Penguin

Hi, Lynz! Firstly, no-one could describe you as an idiot :A you've certainly given me lots of tips. Secondly, I thought the title said "Idiot with God" but now realisre my mistake! Sorry.

Is the fish you're cookin commercially frozen, or fish that you've bought fresh and then frozen yourself?

In my experience, frozen fish tends to loose a lot of liquid on defrosting, so can add to the dry texture. It's relatively expensive for us OSers, but fresh fish, from the excellent fish market in Doncaster, by preference, is one of my favourite treats.

Hope this help, Penny. x

seraphina

I have a foolproof method for poaching fish - not sure what you'd do with it afterwards though!

Anyway, heat some milk with a bay leaf and an onion to boiling point. Place fish in (new) wide saucepan (so it can lie flat), pour boiling milk over fish. Place lid on saucepan and leave for 10 mins - with NO heat. The heat of the milk is enough to poach the fish. After your 10 mins is up, the fish will not be overcooked but will flake perfectly. You can use the milk to make a white sauce.

I use poaching to make fish for fish pie - flake the fish once it's out of the poaching liquid, add some frozen peas, make white sauce, pour over fish and top with mash.

Tiff_2

I've got a dairy allergy and would love to be able to have some FRESH tail ends of cod. Simple methods/ideas anyone?
Would it cook in the microwave? Thanks in advance.

stuart264

Try the Seafish Website some great recipes on there http://http://www.seafish.org/plate/recipes.asp

The Rosti Fishcakes are really good http://http://www.seafish.org/plate/details.asp?catid=2&recipeid=29