Gordon Ramsay's Top 5 Fish Recipes

How to Cook Cod

Five Methods:

Cod is a very common, versatile fish that can be cooked in a variety of ways. Here are a few basic methods you can use to cook both fresh and frozen cod.


"Fish Fry" Cod

Makes 4 servings

  • 1 lb (450 g) cod fillets, fresh or thawed, cut into 4 pieces
  • 1/2 cup (125 ml) all-purpose flour
  • 1/4 cup (60 ml) milk
  • 1/4 cup (60 ml) water
  • 1 Tbsp (15 ml) baking powder
  • 1/2 tsp (2.5 ml) salt
  • 2 qt (2 L) vegetable oil

Pan-Fried Cod

Makes 4 servings

  • 2 Tbsp (30 ml) butter
  • 1 lb (450 g) cod fillets
  • Salt and pepper, to taste

Baked Cod

Makes 4 servings

  • 1 lb (450 g) cod fillets, cut into 4 pieces
  • 2 Tbsp (30 ml) lemon juice
  • 1 Tbsp (15 ml) olive oil
  • 1 tsp (5 ml) seasoning blend

Steamed Cod

Makes 4 servings

  • 1 lb (450 ml) cod, fresh or thawed
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/2 tsp (2.5 ml) ground ginger
  • 1 Tbsp (15 ml) soy sauce
  • 1 Tbsp (15 ml) non-alcoholic cooking wine

Microwaved Cod

Makes 6 servings

  • 1 1/2 lb (675 g) cod fillets, fresh or thawed
  • 1/2 cup (125 ml) chicken broth or vegetable broth
  • 2 Tbsp (30 ml) lemon juice
  • Black pepper, to taste
  • 1 Tbsp (15 ml) fresh parsley, minced


"Fish Fry" Cod

  1. Heat oil in a large Dutch oven.Pour 2 quarts (2 L) of vegetable oil or canola oil into a heavy-bottomed Dutch oven and heat on medium to medium-high until the oil reaches a temperature of 375 degrees Fahrenheit (190 degrees Celsius).
    • You could also use a heavy-bottomed stockpot or deep-fryer.
    • Use a candy thermometer to measure the temperature of the oil)
  2. Whisk together the batter ingredients.In a shallow bowl, whisk together the flour, baking powder, and salt until evenly dispersed. Whisk in the milk and water afterward until the batter just barely combines.
    • Note that the batter will still appear lumpy once ready. Do not over-beat the batter in an attempt to remove all the lumps.
  3. Coat the cod with batter.Dunk each cod fillet into the batter and coat all sides well.
    • You can either coat each piece of cod immediately before frying it or coat all the pieces at once and store them on a baking sheet sprinkled with a light coating of flour until ready to fry. The former option will prevent each piece from losing batter, but the latter may prove more convenient.
  4. Fry each piece of cod for 7 to 8 minutes.Place each piece of cod into the hot oil and fry one at a time until the batter turns deep golden-brown.
    • Shake off any excess batter before frying by holding each piece of cod over the bowl of batter and allowing the excess to drip off.
    • Monitor the temperature of the oil as you fry the fish. Increase or decrease the heat to maintain a temperature of 375 degrees Fahrenheit (190 degrees Celsius).
    • The inside of each piece should be opaque and should flake apart with a fork.
  5. Drain before serving.Use a heat-resistant slotted spoon to scoop each piece of fish out of the oil and drain the cod on paper bags or paper towels for several minutes. Serve hot.

Pan-Fried Cod

  1. Heat the butter in a large skillet.Heat 2 Tbsp (30 ml) of butter in a large skillet over medium-high heat until melted. Shift the pan back and forth so that the butter coats the entire bottom of the skillet.
    • Olive oil or canola oil could be substituted for the butter if you desire a healthier alternative.
  2. Sprinkle the cod with salt and pepper.Season both sides of the cod fillets.
    • Note that you can use both fresh and frozen fillets, but the latter will take longer to cook.
    • The salt and black pepper should be added according to your own tastes, but if you are uncertain about how much to add, try 1/2 tsp (2.5 ml) of each.
    • You could also use other seasonings on the cod, as well. For instance, you could try adding 1/4 tsp (1.25 ml) garlic powder, 1/2 tsp (2.5 ml) ground paprika, 1 tsp (5 ml) prepared seasoning blend, or 2 tsp (10 ml) dried minced parsley.
  3. Cook the cod until done.Add the seasoned cod fillets to the melted butter in the skillet and cook 4 to 5 minutes per side or until the fish turns opaque and flakes easily with a fork.
    • If using frozen fish, cook for 6 to 9 minutes per side.
    • Turn the fish using a spatula. Do not use tongs since tongs may cause the cod to break apart.
  4. Serve warm.Remove the cooked fish from the skillet and transfer to plates. Enjoy immediately.

Baked Cod

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).Meanwhile, prepare a 13- by 9-inch (33- by 23-cm) baking dish by coating the bottom with nonstick cooking spray.
    • You could also line the baking dish with nonstick aluminum foil or parchment paper, but doing so may make it more difficult to spoon out the juices after you finish cooking the fish.
  2. Arrange the cod in your prepared baking dish.Place the cod fillets in your prepared baking dish, positioning them so that they sit in a single layer.
    • Do not stack the fish in multiple layers. Doing so may prevent the fish from cooking evenly.
  3. Season the fillets.Drizzle the lemon juice and olive oil over the cod fillets evenly. Finish by sprinkling the seasoning blend over the fish.
    • If you do not have seasoning blend on hand or would prefer a different spice, you can replace the seasoning blend with something else. Try 1/2 tsp (2.5 m) each salt and ground black pepper, 1/4 tsp (1.25 ml) garlic powder and 1 tsp (5 ml) dried parsley, or 1 tsp (5 ml) paprika.
    • For more even flavor, season both sides of the cod fillets.
  4. Cook for 15 to 20 minutes.Place the cod fillets in the oven and cook until the fish begins to brown and can be flaked easily with a fork.
    • If using frozen fish fillets instead of fresh or thawed, add another 5 to 10 minutes to the overall cook time.
  5. Serve with pan juices.Remove the cod fillets from your baking dish and transfer them to individual serving plates. Use a spoon or pastry brush to drizzle the pan juices over the plated cod.

Steamed Cod

  1. Marinate the cod.Combine the cooking wine, soy sauce, ginger, and garlic in a large resealable plastic bag. Add the cod to the marinade bag, seal closed, and turn the bag gently so that the cod is completely coated. Cover and refrigerate for 30 minutes to 2 hours.
    • You could also use a medium glass baking dish to marinate the cod. Whisk the marinade together in the dish and add the cod, turning the fillet in order to coat all sides.
  2. Boil a small amount of water in a large saucepan.Add roughly 1 inch (2.5 cm) of lukewarm water to a large saucepan with a heavy bottom. Heat the water on the stove using medium-high heat until it reaches a boil.
  3. Place cod in a steamer basket.Remove the cod from the marinade, allowing the excess marinade to drip off, and place the cod directly into a steamer basket. Discard the marinade.
    • Do not save the marinade. You should never reuse marinade or use marinade on cooked food if it has come into contact with raw meat or fish.
    • Make sure that your steamer basket can fit inside the saucepan you used for boiling the water.
  4. Steam fish for 10 minutes.Place the steamer basket inside the saucepan and cover with the lid of the pan. Let the fish cook until it turns opaque and can be easily flaked with a fork.
    • Do not let the basket sit in the water. The basket should rest above the water so that the fish is only cooked by the steam and not by the boiling water.
    • Make sure that the lid seals properly so that steam can build up inside the saucepan.
  5. Serve immediately.Divide the cod into serving portions and enjoy as soon as you remove it from the steaming basket.

Microwaved Cod

  1. Place the cod in a microwave-safe dish.Arrange the cod fillets in a single layer in a microwave-safe 11- by 7-inch (28- by 18-cm) baking dish. Cover the dish with a lid, paper towel, or microwave-safe plastic wrap.
    • Keep the cod in a single layer in the baking dish. Do not stack the fillets since doing so will cause them to cook unevenly.
    • If this dish is too large for your microwave oven, you may need to cook the cod in batches in a smaller dish.
  2. Cook on high for 6 minutes.With the dish still covered, cook the cod for 6 minutes on full power.
    • If your microwave does not have a rotating tray, pause the cooking process at the 3-minute mark and turn the dish 180 degrees before you continue cooking.
  3. Add the broth, lemon juice, and seasonings.Remove the baking dish from the microwave and uncover. Pour the broth and lemon juice into the dish and use a fork or spatula to flip the fillets over, coating both sides. Sprinkle the top of each fillet with the pepper and parsley.
    • If desired, you could use other seasonings, like 1/4 tsp (1.25 ml) garlic powder, along with the pepper and parsley.
  4. Cook on high for 4 to 5 minutes.Cover the dish once more and cook the fish for another 4 to 5 minutes, until it becomes opaque and can be easily flaked with a fork.
    • If the microwave does not have a rotating tray, pause the cooking process halfway through and turn the dish 180 degrees before finishing the cooking process.
  5. Let stand before serving.Wait 5 minutes before transferring the cooked cod fillets onto individual serving platters.

Community Q&A

  • Question
    Can cod be broiled?
    wikiHow Contributor
    Community Answer
    Yes, it can. Brush both sides with olive oil or butter and sprinkle your favorite seasoning on both sides. I like Cajun. Place it on a broil pan and broil for about 10m. Do not turn.
  • Question
    How to tenderize cod?
    Top Answerer
    Cod is a very tender, firm fish and needs no tenderizing.
Ask a Question
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  • If using fresh cod, choose cod that is firm and springy to the touch. It should only have a mild fish odor; avoid using potent-smelling fillets.

Things You'll Need

"Fish Fry" Cod

  • Dutch oven, stockpot, or deep fryer
  • Candy thermometer
  • Whisk
  • Baking sheet
  • Shallow bowl
  • Paper towels or brown paper lunch bags
  • Slotted spoon

Pan-Fried Cod

  • Large skillet
  • Spatula

Baked Cod

  • Baking dish
  • Cooking spray

Steamed Cod

  • Resealable plastic bag or glass dish
  • Whisk
  • Large saucepan with lid
  • Steamer basket

Microwaved Cod

  • Microwave-safe dish

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Date: 28.11.2018, 22:14 / Views: 72445