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Fish is always a delicious and healthy food in any diet. Cod is a popular fish, available both fresh and smoked. Smoked cod is yellow (dyed) or undyed, which you can choose as you like. There are several ways to prepare cod. You should prepare about 170g – 220g of fish for a serving and ask the fishmonger to filter the fillets and remove the bones for easy processing.
- Preparation time: 5-10 minutes
- Cooking time: 10 minutes
- Total time: 15-20 minutes
Steps
Poached smoked cod
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Pour milk into the pan. The size of the pan and the amount of milk needed will depend on how many fish you want to cook at one time. The pan should be large enough to hold all the fish fillets and have room for a shovel; The amount of milk must be enough to cover the fish. [1] X Research Source
- You can also use half whipped cream and half water.
- Do not use only water, as the water will pale the fish.
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Season the fish with a little pepper. Grind black pepper directly into the milk to enhance the flavor of the cod. This is also a good time to add other seasonings if desired. Fish seasonings can include bay leaves, onions, garlic, parsley, even dill.
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Heat milk. Do not boil the milk, just heat it until it is almost boiling. If the milk starts to boil, immediately remove the pan from the heat until the milk stops boiling. When the milk is hot, you should reduce the heat to avoid boiling. [2] X Research Source
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Put the cod in the pan. Put the fish in a pan of nearly boiling milk, arrange the fish fillets in the pan so that they are submerged in the milk.
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Cook cod. Simmer the fish in the milk for about 10 minutes over medium heat. With very small fish fillets, you can cook them in milk once removed from the stove. [3] X Research Source Remove the pan from the heat and cover after adding the fish.
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Fish test. When cooked, the fish will become opaque and the flesh will come apart easily. If the pieces of fish still look clear or the flesh doesn’t come apart with gentle stirring, you will need to cook for a while longer.
- Be sure to check the thickest part of the largest pieces of fish to make sure the fish is cooked through. The small end of the fish will cook faster than the other parts.
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Enjoy the fish while it’s hot. Poached smoked cod is a traditional British dish, often served with toast and butter. Milk is distilled to make sauces; People will use bread dipped in sauce.
- Cod can also be removed and used in other dishes such as fish cakes or Kedgeree rice. [4] X Research Sources
Baked smoked cod
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Preheat the oven. Preheat oven to 180 degrees Celsius.
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Place fish on foil or parchment paper. You can use a large sheet of foil or parchment paper to wrap all the pieces of fish or one piece for one piece of fish. Either way, you’ll need to use foil or parchment paper twice the size of the fish pieces.
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Marinated fish. Place a piece of butter over each piece of fish, then sprinkle seasoning on top. Fish seasonings can include pepper, lime juice, parsley, bay leaf, cumin or chili powder. Most smoked cod is already salted, so it’s not usually salted.
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Wrap the fish in foil or stencils. After wrapping the fish, remember to fold the edges of the paper to wrap the fish. Fish must be tightly wrapped.
- If you like, you can add more vegetables to the package to enhance the flavor of the fish, but keep in mind that many hard vegetables will take longer to cook than fish and may not be suitable for grilling with fish unless fully cooked. before putting in the fish package. [5] X Research Sources
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Place the fish in the oven. You can either place the foil-wrapped fish packet directly on the oven rack, or place it on a baking tray and put it in the oven. The parchment paper is softer and may need to be placed in the baking tray before placing in the oven.
- If you’re packing all the pieces of fish in one large package, you might want to put them on a baking tray to make them easier to hold and prevent them from falling.
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Bake the fish until cooked. Leave the fish wrap in the oven for 15-20 minutes or until the fish is cooked through. When cooked, the fish will become opaque and the flesh will come apart easily. If the fish is still clear or the fish pieces do not come apart when gently stirred, grill a little more.
- Be sure to check the thickest part of the largest piece of fish to make sure the fish is fully cooked. The small end of the fish fillet will cook faster than the other parts.
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Serve cod with side dishes. Serve your fish with at least two vegetables or a side dish and a starchy dish for a balanced and nutritious meal. For a distinctive British flavor, you can serve it with a few slices of black pudding (English curd).
Cod burst out of frying in a pan
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Heat the pan. Heat a large skillet over medium-high, then reduce to medium heat to avoid burning.
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Pour some oil into the pan. You can use any type of oil (or butter), but olive oil is one of the best options for preparing fish. You don’t need to measure the oil, just pour some into the pan and heat it up.
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Prepare fish. While waiting for the pan to heat up, prepare the fish. There are two ways: marinate the fish in oil or roll the fish in flour. Both ways use spices like pepper, lime juice, coriander, bay leaf, cumin or curry powder.
- Marinate fish in oil by drizzling olive oil on both sides, then sprinkle seasoning on top. Rub lightly to coat the oil and seasoning mixture evenly on both sides of the fish. Marinate the fish for a few minutes to infuse the spices. [6] X Research Source
- Coat the fish in the flour and seasoning mixture, then shake off any excess powder. [7] X Research Sources
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Put the fish in the pan. If one side of the fish has skin, turn the skin side down first. Fry the fish for about 8 minutes until golden and crispy. [8] X Research Source Be careful not to burn the fish. Use medium heat instead of medium heat to avoid burning the fish.
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Flip fish. Fry the other side for a few minutes until golden and crispy. If the pan seems dry, you can add more butter or oil as you flip the fish. [9] X Research Source
- The other side of the fish will cook faster than the first (skinned side), so watch out for it to burn.
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Fish test. When cooked, the fish will become completely opaque, and the flesh will come apart easily. If the fish is still clear or the fish pieces do not come apart when gently stirred, fry a little more.
- Be sure to check the thickest part of the largest piece of fish to make sure the fish is fully cooked. The small end of the fish will cook faster than the other parts.
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Serve hot cod. Be sure to serve the cod just before it cools down. You can drizzle some lemon juice, [10] X Research Source or lemon-caper sauce. [11] X Research Source Enjoy cod with at least two vegetable dishes or one vegetable and one starch dish for a healthy and balanced meal.
Poached smoked cod with mustard sauce
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Potato processing. Cut red potatoes (or other potatoes of your choice) into medium-sized chunks, then steam, boil, or bake until tender. Divide the potatoes into several plates.
- You probably don’t need to chop it up if you’re using finger potatoes.
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Poach smoked cod. See the section “Poached Smoked Cod” above for detailed instructions. After the fish is cooked, remove the fish from the milk and place each piece of fish on a plate of cooked potatoes.
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Strain the milk that has just blanched the fish. Save the milk, but filter out any seasonings or fish crumbs. [12] X Research Source
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Melt 2 pieces of butter. Melt some butter in a saucepan over medium-high heat. Add a little flour (the amount of flour is equal to the amount of butter) and mix well. Heat the flour and butter for 2-4 minutes.
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Pour milk back into the mixture. Slowly pour the filtered milk into the flour-milk mixture, stirring while pouring. Continue adding milk until the sauce reaches the desired consistency. [13] X Research Source
- You can adjust the consistency of the sauce by adding milk or flour. Remember that the sauce will thicken a bit as it cools.
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Add mustard. Stir about 1 tablespoon of mustard into the sauce, stirring well. At this point you can also add other seasonings, such as fresh tarragon leaves. [14] X Research Source
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Drizzle sauce over cod and potatoes. The sauce is very hot and will heat up the potatoes and cod. After pouring the sauce over the fish, you have a complete meal and should be enjoyed immediately. [15] X Research Source
- If you are afraid that the fish and potatoes will get cold, you can put them in a pan, put them on the stove and stir them with the sauce. Be careful not to break the fish (the taste will be good, but the appearance may not be as good as the fish often breaks when stir in the sauce).
- You can sprinkle coriander on top for a nice presentation.
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Consider a variation of the dish. This dish can be served with vegetables. You can spread a layer of spinach between the potatoes and the cod, or place the fish on top of the beans instead of the potatoes.
- It is also common to place a poached egg on top of each piece of cod before drizzling the sauce on top. [16] X Research Source
Advice
- Experiment with different methods of cooking cod until you find the one that works best for you.
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Fish is always a delicious and healthy food in any diet. Cod is a popular fish, available both fresh and smoked. Smoked cod is yellow (dyed) or undyed, which you can choose as you like. There are several ways to prepare cod. You should prepare about 170g – 220g of fish for a serving and ask the fishmonger to filter the fillets and remove the bones for easy processing.
- Preparation time: 5-10 minutes
- Cooking time: 10 minutes
- Total time: 15-20 minutes
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