Posted: 3/4/2010 2:44:41 PM EDT
| Anybody have a good recipe? |
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Get a casserole dish and line it with enough aluminum foil to fold up and over the fish and other ingredients (I use two strips overlapped in the middle and long on the ends).
Cut up some onions and place on the bottom of the foil, cut a few pieces of thin butter slices and place on top of the onions. Sprinkle grated parm. cheese and bread crumbs over the onions to your taste ( I like a good bit) Put the fish filets/chunks on top of the bread crumbs Make sauce consisting of: Sour cream (1-1.5 cups) and Mayonaise .5 cups) Garlic Powder or fresh minced garlic (1-2 teaspoons) Cayenne pepper or red pepper flakes (1/2 to 1 teaspoons) 1/2 teaspoon salt or season salt 3/4 teaspoon basil 3/4 teaspoon thyme Dash of black pepper Cover the fish with the above sauce then sprinkle more bread crumbs and cheese over the top. Fold the foil over the top and cook in the oven for at 400 degrees for 20-25 mins and then unfold the foil and put the oven on broil for a few mins to crisp the top layer. I generally cook this with grouper, but cod would work fine. |
| Dampen pieces with water. Shake pieces in a bag with some Louisiana Fish Fry. Use enough so that some dry mix is left, ensuring that the fish is fully coated. Let it rest a bit in the bag while you heat up some oil (3/8" in a pan is plenty). Fry and enjoy. Simple , quick and tasty. |
"Anyway, like I was sayin', cod is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, cod-kabobs, cod creole, cod gumbo. Pan fried, deep fried, stir-fried. There's pineapple cod, lemon cod, coconut cod, pepper cod, cod soup, cod stew, cod salad, cod and potatoes, cod burger, cod sandwich. That- that's about it. "
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Here is a basic approach that works for cod, salmon, and tuna:
Spead a very long sheet of aluminum foil out, enough to completely enclose the piece of fish. Liberally cover the fish with lemon juice. Now season to taste, I prefer sea salt and a dash of garlic powder. Add pats of margarine or butter across the top. Now spread a layer of mayonnaise across as an outer layer, close up in foil, and bake at 400 degrees for about 20 minutes, depending on the size of the fish. I then open the foil, and continue cooking until the excess moisture has evaporated away, and that mayo layer has a golden brown texture to it. This recipe was taught to me by a retired King County Sheriff's deputy, and was used at an annual seafood and salmon bake with great success for many years. You can cook it this way in the oven, or over the BBQ. The mayo will not turn golden brown on the BBQ, but the excess moisture will dry up, and the fish will be flaky to the fork. |
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Quoted:
Beer batter , fry ,douse with malt vinigar , crack cold beer... enjoy I prefer haddock for fish and chips tho Some times we throw chunks into a seafood stew Yum! Makes me hungry! Here's a variation for ya: Wash it good, then cube it up in very small pieces, small as you can without jsut mashing it or shredding it - you want good firm cubes/pieces. Soak it in lime juice for 2-3 hours. This chemically "cooks" it due to the acidity. Chop up some tomatoes pretty fine, add some chopped onion and little cilantro making a pico de gallo type salsa. You can add jalapeno if you want and some avocado as well. Then add in the cod and lime juice. Mix it together well, salt to taste and you have a ceviche you can eat with tortilla chips or corn tortillas. Refreshing in hotter weather. |
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had this a couple of nights ago,
cut in strips, dust in flour, dip in beaten egg dust in a bread crumb mixture, (bread crumbs, paprika, garlic, etc, what ever you like) place on a wire rack over a sheet pan, bake at 450, till done delicious, with fries modified it from a living well recipe, (I had to adjust it to be gluten free) |