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maleficent · 05-28-2006, 04:38 PM

I'm not a big fan of cod, but one of the best uses for it is in fish and chips.. make a nice pancake beer batter coating - dunk chunks of the fish in it and deep fry... it's pretty tasty...

Broiled with some lemon and butter on top is also good -the fish gets pretty flakey so I don't think it's ideal for grilling, but in a broiler would work.

I see cod recipes in magazines a lot -- these are from my memory banks and a search brought up... :

Rachael Ray's magazine had one for codfish cakes that sounded good:

http://www.rachaelraymag.com/recipe/21756/
1 1/2 pounds cod fillets
1 lemon
Salt
1 to 1 1/4 pounds waxy potatoes, such as Yukon Gold, peeled and cut into chunks
6 tablespoons extra-virgin olive oil (EVOO), 6 turns of the pan, plus more if needed
3 to 4 tablespoons finely chopped fresh dill (a generous handful)
1/8 to 1/4 teaspoon cayenne pepper
Freshly ground black pepper
3 garlic cloves, minced
1 Cubanelle pepper (mild, long light green pepper), seeded and thinly sliced
1 small bell pepper
6 Peppadew Piquanté Peppers (jarred sweet pickled peppers)
4 jarred pepperoncini hot peppers
2 tablespoons finely chopped flat-leaf parsley

1. Rinse and pat the fish dry. Grate about 2 teaspoons of zest from the lemon and set aside, then cut the lemon in half. Squeeze the juice from half of the lemon over the fish and sprinkle the fish with salt. Cut the remaining lemon half into wedges and reserve.
2. Fill a medium saucepan three-quarters full with water, season with salt and bring to a boil. Add the potatoes and cook until tender, 10 to 12 minutes.
3. Meanwhile, place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO, 2 turns of the pan, then add the cod. Cook the fish, breaking it up into small pieces with a spatula. When the fish is cooked through and the liquids have evaporated, about 6 minutes, transfer to a large bowl and let cool. Rinse and dry the skillet.
4. Drain the potatoes well and transfer to the bowl with the fish. Using a potato masher or a fork, mash the fish and potatoes together until a thick mixture forms. Add the dill, cayenne, salt and black pepper to taste and the reserved lemon zest and stir until combined. Form into 8 thick 3-inch-wide patties.
5. Heat 2 tablespoons of the EVOO, 2 turns of the pan, in a small nonstick skillet over medium- high heat. When the olive oil ripples, add the garlic and the Cubanelle and bell peppers and fry for 5 minutes.
6. Heat the remaining 2 tablespoons of EVOO, 2 turns of the pan, in the same skillet you cooked the fish in. When the oil ripples, add 4 of the fish cakes and cook until deeply golden all over, 3 to 4 minutes on each side. Repeat with the remaining fish cakes, using more olive oil if needed.
7. Add the sweet pickled and hot peppers and the parsley to the fried peppers and garlic. Season the relish to taste with salt and pepper and remove from the heat.
8. Serve the cod cakes, 2 per person, with mounds of the pepper relish on top and the lemon wedges on the side to squeeze over the cod cakes.

Real Simple Magazine (one of my favorite magazines because of their interesting recipes) offered these
http://food.realsimple.com/realsimpl...ipe_id=1173926
Roast Cod with Crisp Potatoes

3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 6-ounce cod fillets, skin removed
Zest of 1⁄2 lemon, peeled into thin strips (optional)
1 tablespoon chopped fresh chives (optional)

Heat oven to 450° F.

Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.

Meanwhile, rinse the cod fillets and pat them dry with paper towels.

After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).

Tip: Serve this roasted version of fish and chips with ketchup for the kids and malt vinegar for the adults.

Yield: Makes 6 servings

http://food.realsimple.com/realsimpl...ipe_id=1151386
Tortilla-Crusted Cod Cakes

1 medium red onion
1 bunch fresh cilantro
4 tablespoons olive oil
1 jalapeño, seeded and finely chopped
1 1/2 pounds cod fillet
1 egg
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup finely crushed tortilla chips (from 3 cups chips)
2 oranges, peeled and thinly sliced into circles

Heat oven to 350° F.

Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves).

Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.

Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips.

Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes.

Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.

Tip: Cilantro stems have a mild though distinct flavor. Use them when you want a slightly less pungent cilantro presence than you'd get from the leaves.

Yield: Makes 4 servings

http://food.realsimple.com/realsimpl...1Chili-Roasted Cod

3 pounds fresh cod fillets (about 3/4 inch thick)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter
1/4 teaspoon ground cumin
Juice of 1 lime

Heat oven to 450°F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
Remove the cod from the oven. Set aside half the cod for another use. Drizzle the cumin-lime butter over the remaining cod. Serve.

Yield: 4 servings, with leftovers

http://food.realsimple.com/realsimpl...ipe_id=1151638
Baked Cod and Chorizo

3 tablespoons olive oil
6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced
1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick
3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
1 cup low-sodium chicken broth
1/4 teaspoon crumbled saffron threads
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 1/2 to 3 pounds cod fillets
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Heat oven to 400° F.

Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil.

Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates.

Recommended: Large ovenproof skillet

Yield: Makes 6 to 8 servings

05-28-2006, 04:38 PM	#2 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	I'm not a big fan of cod, but one of the best uses for it is in fish and chips.. make a nice pancake beer batter coating - dunk chunks of the fish in it and deep fry... it's pretty tasty... Broiled with some lemon and butter on top is also good -the fish gets pretty flakey so I don't think it's ideal for grilling, but in a broiler would work. I see cod recipes in magazines a lot -- these are from my memory banks and a search brought up... : Rachael Ray's magazine had one for codfish cakes that sounded good: http://www.rachaelraymag.com/recipe/21756/ 1 1/2 pounds cod fillets 1 lemon Salt 1 to 1 1/4 pounds waxy potatoes, such as Yukon Gold, peeled and cut into chunks 6 tablespoons extra-virgin olive oil (EVOO), 6 turns of the pan, plus more if needed 3 to 4 tablespoons finely chopped fresh dill (a generous handful) 1/8 to 1/4 teaspoon cayenne pepper Freshly ground black pepper 3 garlic cloves, minced 1 Cubanelle pepper (mild, long light green pepper), seeded and thinly sliced 1 small bell pepper 6 Peppadew Piquanté Peppers (jarred sweet pickled peppers) 4 jarred pepperoncini hot peppers 2 tablespoons finely chopped flat-leaf parsley 1. Rinse and pat the fish dry. Grate about 2 teaspoons of zest from the lemon and set aside, then cut the lemon in half. Squeeze the juice from half of the lemon over the fish and sprinkle the fish with salt. Cut the remaining lemon half into wedges and reserve. 2. Fill a medium saucepan three-quarters full with water, season with salt and bring to a boil. Add the potatoes and cook until tender, 10 to 12 minutes. 3. Meanwhile, place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO, 2 turns of the pan, then add the cod. Cook the fish, breaking it up into small pieces with a spatula. When the fish is cooked through and the liquids have evaporated, about 6 minutes, transfer to a large bowl and let cool. Rinse and dry the skillet. 4. Drain the potatoes well and transfer to the bowl with the fish. Using a potato masher or a fork, mash the fish and potatoes together until a thick mixture forms. Add the dill, cayenne, salt and black pepper to taste and the reserved lemon zest and stir until combined. Form into 8 thick 3-inch-wide patties. 5. Heat 2 tablespoons of the EVOO, 2 turns of the pan, in a small nonstick skillet over medium- high heat. When the olive oil ripples, add the garlic and the Cubanelle and bell peppers and fry for 5 minutes. 6. Heat the remaining 2 tablespoons of EVOO, 2 turns of the pan, in the same skillet you cooked the fish in. When the oil ripples, add 4 of the fish cakes and cook until deeply golden all over, 3 to 4 minutes on each side. Repeat with the remaining fish cakes, using more olive oil if needed. 7. Add the sweet pickled and hot peppers and the parsley to the fried peppers and garlic. Season the relish to taste with salt and pepper and remove from the heat. 8. Serve the cod cakes, 2 per person, with mounds of the pepper relish on top and the lemon wedges on the side to squeeze over the cod cakes. Real Simple Magazine (one of my favorite magazines because of their interesting recipes) offered these http://food.realsimple.com/realsimpl...ipe_id=1173926 Roast Cod with Crisp Potatoes 3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired) 3 tablespoons plus 2 teaspoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 6 6-ounce cod fillets, skin removed Zest of 1⁄2 lemon, peeled into thin strips (optional) 1 tablespoon chopped fresh chives (optional) Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more. Meanwhile, rinse the cod fillets and pat them dry with paper towels. After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using). Tip: Serve this roasted version of fish and chips with ketchup for the kids and malt vinegar for the adults. Yield: Makes 6 servings http://food.realsimple.com/realsimpl...ipe_id=1151386 Tortilla-Crusted Cod Cakes 1 medium red onion 1 bunch fresh cilantro 4 tablespoons olive oil 1 jalapeño, seeded and finely chopped 1 1/2 pounds cod fillet 1 egg 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 cup finely crushed tortilla chips (from 3 cups chips) 2 oranges, peeled and thinly sliced into circles Heat oven to 350° F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves). Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes. Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips. Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes. Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes. Tip: Cilantro stems have a mild though distinct flavor. Use them when you want a slightly less pungent cilantro presence than you'd get from the leaves. Yield: Makes 4 servings http://food.realsimple.com/realsimpl...1Chili-Roasted Cod 3 pounds fresh cod fillets (about 3/4 inch thick) 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 tablespoons butter 1/4 teaspoon ground cumin Juice of 1 lime Heat oven to 450°F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer. Remove the cod from the oven. Set aside half the cod for another use. Drizzle the cumin-lime butter over the remaining cod. Serve. Yield: 4 servings, with leftovers http://food.realsimple.com/realsimpl...ipe_id=1151638 Baked Cod and Chorizo 3 tablespoons olive oil 6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced 1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick 3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons 1 cup low-sodium chicken broth 1/4 teaspoon crumbled saffron threads 1 1/4 teaspoons kosher salt 1/4 teaspoon black pepper 2 1/2 to 3 pounds cod fillets 1/2 cup fresh flat-leaf parsley leaves, roughly chopped Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil. Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates. Recommended: Large ovenproof skillet Yield: Makes 6 to 8 servings __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.