Cod is a saltwater fish and is mainly spread throughout the Pacific, Atlantic, and Greenland areas. It usually resides in the chilly waters of the Atlantic and Pacific oceans, at around 20 to 200 feet in water depth.
This species is dark-spotted and has three dorsal fins, two anal fins, and a chin barbel. It usually weighs up to about 25 pounds, though it can reach a maximum length and weight of more than 6 feet and 201 pounds. It is an insatiable migratory fish, feeding mainly on other fish and various invertebrates.
When it comes to catching cod, the best fishing tackle is a solid surf casting rod and reel combo. This species is hard to get from the shore, as they are scarce, so good casting abilities are a significant part of the process.
Recent years have brought a decline in the number of cods as they are popular white meat fish, containing very few bones. It’s a versatile species that can be prepared in multiple ways that include pan-frying, poaching, and broiling. Although this fish is pretty high in cholesterol, it is low in saturated fat, high in Omega 3 oil and is an exceptional source of vitamins and minerals. Here are some ideas on how to use cod fillets in the kitchen.
Fish and corn cakes with tartar sauce
In order to prepare this dish, you should make the tartar sauce even two days ahead of everything. Blend the mayonnaise, mustard, lemon juice, cornichons, and sugar in a bowl, and season with some salt and pepper.
Start by preheating the oven (400 degrees). Rub the fish with oil and put it on a rimmed baking sheet. Sprinkle with salt and pepper and then cook it for about 8 to 10 minutes. After it cools down, break the meat into large pieces, using a fork.
The next step is to mix eggs, mayonnaise, and lemon juice in a bowl, large enough to fit the fish, chives, corn, half cup panko, salt, and pepper, as well. Mix everything smoothly. Now, form one-quarter cupfuls of the mixture into three-quarters thick patties. Cool on a parchment-lined baking sheet for 30 to 35 minutes, until they become firm.
Put the unused panko in a bowl, and season with a little salt and pepper. Coat the patties in the seasoned panko, by pressing mildly. Over medium-high temperature, heat some oil in a large frying pan. Cook the patties, until they become golden-brown (about four minutes per side). Move the patties on a wire rack and sprinkle them with salt.
Serve the dish with tartar sauce.
Cod with potatoes and preserved lemon relish
To start making this dish, put onions, lemongrass, thyme, garlic, peppercorns, and milk, in a large pan and bring them to a boiling point. Then, lower the temperature and cook for another 20 minutes. Strain the infused liquid, and throw away the solids.
In a large pot with salted water, put the potatoes and boil them for 25 to 30 minutes. Drain the potatoes and when they are cold enough, peel and mash them. Pour some oil and salt into the mash.
In another pan, pour the infused milk, and when it starts boiling, add the cod fillets and cook until the flesh begins to scale, over low heat. Then, take the fish out using a slotted spoon and shift it to a plate.
Next, put lemon, paprika, lemon juice, chives, oil, and salt in a small bowl and blend them. Then, mix one-quarter cup of infused milk into the potatoes and put the fish on top. Pour the relish over the combo.
A good tip for this recipe is to prepare the relish before. You can even make it two days ahead. You only need to keep it covered in your fridge. By doing so, all the ingredients have enough time to mix and develop an even better taste.
Black cod with Swiss chard, olives, and lemon
Start preparing this recipe by putting a lemon in a stew-pan and pour water just enough to cover it. To keep the lemon submerged, place a small heatproof plate in the pan. When the water is at its boiling point, reduce the heat and cook for 30 minutes. Take the lemon out and slice it in half, then let it cool down.
Using a coarse-mesh sieve, press the pulp from the lemon. Make sure that the fiber is finely chopped and then set aside for later.
Next, throw some cumin seeds and coriander in a small frying pan and place over medium heat. Stir continuously until the composition is somewhat darkened and flagrant, and set aside.
Using a spice mill, grind the coriander and cumin seeds. Heat one tablespoon oil in a nonstick frying pan, over medium-high temperature. Season the cod fillets with the spice combination, adding pepper and salt as well. Put the fish in the pan, on the skin side. Fry until crisp and brownish, around five to six minutes, and let the other side only two to four minutes.
In the meantime, heat one tablespoon oil in a large pan over medium temperature. Add garlic and one-quarter teaspoon ground red pepper flakes. Cook, stirring continuously, until fragrant (around 30 seconds). Add chard by the handful, tossing and letting it wilt slightly between additions. Sprinkle salt and pepper. Cook, occasionally stirring, until all chard is soft, for five to seven minutes. Set aside.
Now, blend olives and lemon mixture with the chard. If required, season with salt, pepper and even ground red pepper flakes. Use the chard to serve it with the fish.
By using a whole cut lemon, and not just the juice, you offer the Swiss chard a real flavor boost. Cooking it first tenders the texture and sharp undertones. As a suggestion, you can serve this dish with some quinoa.