What's your favorite COD meal?

Jasp03

In each meal, I usually have some chicken or turkey, or if I want some fish instead, I'll do salmon, or shrimp. I've been wanting to expand that a little bit, so I'm starting to toss some COD into this mix.

I'm interested to hear how you guys cook your COD and what you accompany it with. Feel free to share!

JeromeBarry1

It's a very dense protein source. I have only used it when purchased as individually wrapped frozen portions. For that I thaw in the microwave oven and heat on a lightly oiled skillet until I'm satisfied that I've safely murdered all the unfriendlies. I have a steamer I could use, but I don't.

danl02026

I bake cod with a just enough mayo to hold panko on both sides of the fish...the mayo holds the panko to give some texture....dress it up with a squeeze of lemon and parsley after baking...you can use this to do flounder, haddock or any white fish...you can even grill the coated fish..

Jermanator

My go-to for all fish is Lawrey's seasoned salt and dill. You can either bake it or grill it that way. If you like pan fried, a light dusting with corn starch plus the Lawrey's and dill is what I use. Most fish is excellent. The trick is to barely cook it until it is done. Overcooked fish is terrible.

Another seasoning for fish is to sprinkle on some Old Bay seasoning. Blackened is excellent too!

heatherjean76

Cooked with wilted spinach and two poached eggs on top.

Kadoober

Sprinkle of cumin and chili powder, quick pan fry, break fish up a bit for fish tacos!
Tortillas of choice, bit of guac, pickled red onion, maybe some salsa - delicious.

madwells1

I like cod in a new England style fish chowder or a shrimp and cod bouillabaisse. If I don't do either of these I simply bake it in parchment with veggies or if I am daring, make fish and sweet potato chips. I love cod!!

laur357

I'm having pan-fried cod tomorrow, with pirogi and Brussels sprouts.

Season cod with Cajun seasoning, salt & pepper - you can also dredge in flour or cornstarch at this point, but I usually only do that with trout. I have no reason for that.

Add 1/2 tablespoon of butter to skillet.

3-4 minutes per side in a skillet on medium-high heat; more or less depending on the thickness of the filet - it should just start to flake apart

A squeeze of lemon at the end, a little more butter if you'd like too.