Codfish or cod is a type of saltwater fish favored by health-conscious people because of its low fat content. Its liver is made into cod liver oil, a rich source of vitamins and omega-3 fatty acids.
Cod’s mild-flavored flesh is white, firm, and lean. It can be poached, baked, braised, fried, or broiled. Big cod is prepared by cutting it into smaller pieces. Smaller pieces of cod can be cooked whole. Stuffing can also be placed inside the small fish before they are baked.
People from tropical countries often use cod as an ingredient in cooking. This is because it can be preserved in a number of ways. People smoke, salt, or dry the fish to make it last longer. All over the world, cod is made into delicacies such as fresh cod, codfish cakes, poached Italian cod, and Cape Cod platter.
Cod is not easy to cook, especially to pan fry, because it is soft and flakes easily. Breading allows it to hold its shape and size.
Here is a very easy recipe for cooking cod:
How to Make Breaded Cod
Step 1. Cut the cod fillets to the desired size.
Step 2. Put the cod in a steep sided bowl with milk. Let it soak for about an hour.
Step 3. Prepare a “dredge” by mixing 4 cups of all purpose flour, ¼ cup each of salt, granulated garlic, black pepper, dried basil, thyme, and dried parsley, and a tablespoon of cayenne pepper and chili powder. Make enough to completely cover the fish.
Step 4. Remove the cod from the milk, but do not dry it. Place it on the dredge, and cover the cod completely with the seasoned flour. Make sure that the flour sticks by pressing gently. Let the cod sit in the dredge for about ten minutes.
Step 5. Pan-fry the cod in light oil ½ inch deep, three or four minutes on a side. The cooking time depends on the thickness of the fish.
Step 6. Remove the grease by letting the fish rest on paper towels for a minute or two before serving.
You can prepare your dredge beforehand. Keep it in the freezer in between uses as long as you keep it stored in the freezer. Put it in a Ziploc bag.