The best cod recipes in one place. Get inspired!

Eating fish is very important for health.

One of the most available fish is cod, which contains substances necessary for the proper functioning of the human body.

That’s why we have prepared 7 great recipes for you this time with cod in the main role.

Try it fried, baked or in a salad.

Baked cod with cheese

Although the combination of fish and cheese may not sound the most delicious to some, don’t be put off. It is a delicacy! See for yourself and you won’t regret it.

INGREDIENTS

• 1.5 kg fresh cod fillet
• 3 tablespoons of butter
• 3 tablespoons plain flour
• 2 cups whole milk
• 2 tablespoons Dijon mustard
• 1 teaspoon finely grated lemon peel
• salt and pepper to taste
• ½ cup grated parmesan
• 1 teaspoon dill or tarragon
• 1 and ½ cups grated cheddar
• 1 cup ground crackers
• 1 tablespoon of olive oil

METHOD

• Cook the milk in the microwave for about 4-5 minutes until just below boiling point.
• Meanwhile, add the butter and flour to a medium saucepan and toast together for 2 minutes.
• While whisking constantly, slowly pour in the milk.
• Cook until the sauce begins to thicken.
• Add lemon zest, Dijon mustard, season with salt and pepper to taste.
• Finally, add the Parmesan cheese.
• Arrange the fish in the bottom of a greased 23 x 23 cm baking dish or in individual gratin dishes.
• Pour the sauce over the fish.
• Top with cheddar cheese.
• Mix ground crackers with olive oil and sprinkle over cheddar.
• If you want, you can add something a little spicy to the breadcrumbs, about ½ tsp.
• Bake for 45 minutes to an hour at 175 degrees Celsius, until the dish is bubbling and the surface is evenly browned.
• Individual gratin dishes should take about 25-30 minutes, just check the center to see that the fish is fully cooked.

Greek fish cakes with flavored mayonnaise

We guarantee these are the tastiest fishcakes you’ve ever tasted! Serve them with mayonnaise with lemon and capers, which will give them the perfect twist. Even children will love them!

INGREDIENTS

• 700 g of fresh cod fillets
• 2 medium potatoes
• ⅔ cup milk
• ¾ cup of water
• 1 clove of garlic
• 2 teaspoons of chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 2 tablespoons of fresh dill
• 1 tablespoon red chili flakes
• 2 spring onions, chopped
• 2 eggs
• 2 and ¼ cups breadcrumbs
• 1 habanero, cut into small cubes
• 2 cups olive oil for frying
• 1 teaspoon of sea salt
• freshly ground pepper

For the mayonnaise:

• 4 spoons of mayonnaise
• 1 tablespoon capers
• juice of 2 lemons
• 1 teaspoon Dijon mustard
• 1 teaspoon of white wine vinegar
• 2 chopped garlic cloves
• sea ​​salt, optional

METHOD

• Wash the potatoes well and cut them into squares.
• Put them in a pot, cover with cold water and cook for 20 minutes.
• Drain and mash the potatoes in a bowl with a potato masher or a fork.
• Place the cod fillets in a saucepan and cover with milk.
• Boil the fish for 5 minutes.
• Allow to cool and then tear into pieces with your fingers.
• Add the fish to the same bowl as the potatoes.
• Add the diced habanero pepper, spring onion, chopped parsley, dill, thyme, chili, one teaspoon of sea salt and a generous amount of freshly ground pepper.
• Mix everything well and shape patties from the mixture – about 18 pieces.
• Spread them on a tray or plates, cover with cling film and put in the fridge for 30 minutes to set.
• Put some flour in a bowl and season with sea salt and pepper.
• In another bowl, beat the eggs.
• Add the breadcrumbs to the third bowl.
• Dip the patties in flour, then in egg and finally in breadcrumbs.
• Fry them in a pan with hot olive oil for a total of 4 minutes until golden.
• Place the scones on a wire rack or paper towels to absorb excess oil.
• While the cod cakes are in the fridge, mix all the ingredients for the seasoned mayonnaise together.
• Season according to your preferences.
• Serve the cakes with flavored mayonnaise!

Alaska cod in beer batter

Light and crispy battered fish prepared in the traditional British way! To make the dough ultra crispy, water is replaced with beer for better texture and taste. Serve with fries and tartar sauce like a true Brit.

INGREDIENTS

• 650 g Alaska cod fillet
• frying oil
• 60 g plain flour
• ½ teaspoon of salt
• ¼ teaspoon ground black pepper

For the dough:

• 120 g plain flour
• 2 teaspoons of baking powder
• 1 and ½ teaspoons of salt
• ½ teaspoon ground black pepper
• 250 ml of cold beer

To serve:

• Tartar sauce
• French fries
• lemon slices

METHOD

• If you are using frozen fish, let it thaw completely.
• Salt the fish and let it sit on a wire rack or paper towel in the fridge for at least 20-30 minutes (up to 1 hour).
• This will help remove moisture from the fish, making it crispier.
• Mix flour with salt and pepper.
• Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, pepper and cold beer.
• The consistency of the dough should be the same as whipped cream (add more liquid or flour if necessary).
• Be careful not to overmix the batter.
• Coat the cod in seasoned flour and shake off excess flour.
• It is important to get rid of any excess flour to get the right texture.
• Heat the oil in a cast iron pan or deep fryer until it reaches 150°C.
• Dip the fish in the batter, take it out and shake off the excess batter.
• And lower into the oil very slowly.
• Fry until golden brown for 6-7 minutes, flipping halfway through.
• Remove from the oil and place on a wire rack to drain the excess oil and keep the fish crispy (it will stay crispy for 15-20 minutes, so best served hot).
• Serve with fries, tartar sauce and lemon wedges.

Fish salad with vegetables and grapes

Perfect for summer days, this cod salad is full of bold and refreshing flavor. It is topped with a light balsamic dressing and, in addition to cod, it also contains fresh zucchini, chopped cabbage, sweet grapes and lots of spices. It has a low calorie content, high fiber content and is therefore great for a light lunch.

INGREDIENTS

• 2 cod fillets
• 1 zucchini
• 1/4 head of cabbage
• 1 clove of garlic
• cilantro (to taste)
• salt
• balsamic vinegar
• olive oil
• sesame seeds
• pepper
• oregano
• 1/2 bunch of grapes

METHOD

• Fry the fillets with a pinch of salt.
• Remove bones and skin.
• Set aside.
• Cut the cabbage and courgette into thin slices and add to the cod along with the garlic and coriander to taste.
• Prepare a dressing of balsamic, olive oil, sesame seeds, pepper and oregano.
• Season the cod and vegetables with the dressing and add salt as needed.
• Add chopped grapes before serving.
• Enjoy your meal!

Cod baked with vegetables in foil

Healthy and tasty goodness from fish and vegetables! What else could you wish for? Prepare it whenever you want with our simple recipe.

INGREDIENTS

• 4 codfish (about 140g each)
• salt
• freshly ground pepper
• 1 small broccoli
• 4 carrots
• 1 bunch of spring onions
• 150 g of mushrooms
• 1 handful of flat-leaf parsley
• 1 lemon
• 50 ml of dry white wine

METHOD

• Rinse the fish and pat dry with a paper towel.
• Season both sides with salt and pepper.
• Wash the broccoli and divide it into florets.
• Peel the carrot and cut it into sticks.
• Rinse the spring onion, peel it and cut it in half lengthwise.
• Wash the mushrooms and cut them into quarters.
• Rinse the parsley, dry and chop the leaves.
• Rinse the lemon in hot water, dry and peel with a vegetable peeler.
• Cut the lemon peel into thin strips and then juice half of the lemon.
• Preheat the oven to 200°C.
• Spread 4 large pieces of aluminum foil on the work surface and arrange the vegetables on them.
• Season with salt and pepper.
• Place the fish on top of the vegetables, sprinkle with lemon zest, drizzle with white wine and lemon juice, and sprinkle with parsley.
• Close the foil around the fish and vegetables, place on a tray and bake for about 35 minutes.
• Serve immediately.

Cod fillets with garlic butter

Cod in a delicious garlic butter sauce is incredibly easy to prepare and everyone will enjoy it. Prepare it now!

INGREDIENTS

• 4 cod fillets (each weighing about 170g each and 2.5cm thick)
• 2 tablespoons of olive oil
• salt and black pepper to taste
• 4 tablespoons of butter, cut into centimeter pieces
• 4 cloves of chopped garlic
• chopped parsley
• 2 tablespoons lemon juice for serving

METHOD

• Dry the cod with a paper towel and season well with salt and pepper.
• In a large skillet, heat the olive oil over medium-high heat.
• Reduce the heat to medium and place the fillets in the pan, skin side down.
• Gently press each fillet with a spatula for 5 seconds to ensure good contact with the pan.
• Fry the fillets until the underside is golden brown, about 4 minutes.
• Turn the cod over and add the butter.
• Fry for another 3-4 minutes and baste with butter (butter will brown).
• When the fish is fully cooked and reaches an internal temperature of 150°F (62°C), remove from the pan and set aside.
• Add the garlic to the butter in the pan and cook for about 30 seconds.
• Add chopped parsley and lemon juice.
• Taste and add salt as needed.
• Serve the cod covered with herb-garlic butter.

Fried cod in curry batter

Lightly crispy cod flavored with curry, kurkura, ginger and garlic is pleasantly spicy and a great way to simply prepare fish for dinner. Plus, the whole process only takes 30 minutes!

INGREDIENTS

• 400 g cod fillets, cut into bite-sized pieces
• 3 cloves of garlic, chopped
• 6 slices ginger with peel
• 1 chopped spring onion
• ½ teaspoon of cane sugar
• 1 teaspoon curry
• ½ teaspoon of salt
• ¼ teaspoon black pepper
• 1 tablespoon of Shaoxing rice wine
• ⅓ cup avocado oil for frying

For the dough:

• 1 tablespoon of Shaoxing rice wine
• ¼ teaspoon salt
• 1 teaspoon curry
• 1 teaspoon of dried turmeric
• 6 tablespoons of cornstarch

METHOD

• Cut the fish into bite-sized pieces.
• Dry well with a paper towel.
• Add the fish to a large bowl along with the batter ingredients.
• Mix well until each piece is coated.
• Prepare the rest of the ingredients.
• Add ⅓ cup avocado oil to a large nonstick skillet or wok over medium heat.
• Carefully add the cod in the batter and fry on each side until golden and crispy, about 7-8 minutes.
• Transfer the fish to a cooling rack.
• Pour off the remaining oil and add the garlic, ginger, spring onion, cane sugar, salt, pepper and curry powder to the oiled pan set over medium heat.
• Stir and fry for 20 seconds.
• Add the fish back to the pan and add the rice wine.
• Mix everything together.
• Serve immediately and enjoy!

How to choose the best cod in the store?

• When buying fresh cod, look for fillets with firm flesh that is translucent to pale pink. It should not be felt.
• Fresh fish is not always better because it can be stored in icy seawater for days after it has been caught. For inland areas , frozen fish may be a fresher option , as the fish is flash frozen on the ship.
• When buying frozen cod fillets, avoid packaging with signs of ice crystals or frostbite. This may mean that the fish has been in the freezer for a long time or has been thawed and refrozen.
• Frozen fish is easily thawed in the refrigerator . Simply place the fillets in a bag or airtight container and refrigerate overnight.
• Or for a quick thaw , place the fish in a ziplock bag (remove as much air as possible from the bag) and place it in a large bowl of cold water for 30 minutes.

And how did you like our recipes today? Write to us in the comments!