If you want to eat more fish, you need to know How to Confidently Cook Cod at Home. Here's all my best tips and tricks for turning out perfect, flaky cod every time, whether you bake, grill, fry, poach or sear your fish!
Check out our Blackened Cod, Crispy Baked Cod, and Panko Cod if you're all ready to start cooking!
Types of Cod
Cod is mild and incredibly versatile, making it one of the most popular fish in the world. There are two main types of cod commercially fished and available in the US:
- Atlantic cod: the classic firm, flaky whitefish, Atlantic cod is mild and offers clean flavor and firm texture. Due to over-fishing, it is less widely available.
- Pacific cod: with fewer concerns about over-fishing, Pacific cod is a great choice for cod-lovers. Similar to its Atlantic cousins, Pacific cod offers a mild flavor with a slightly firmer texture, though it's a little less sweet and more savory. Our friends at Sena Sea offer sustainable Pacific cod, caught right off the coast of Alaska. And they deliver to your front door! Check out all their fish options.
Cuts of Cod
Cod comes in a variety of cuts, each with its own best cooking method. Here's a quick rundown:
- Fillets: These boneless beauties are pre-portioned and the most common cut you'll find in the market. They are perfect for baking, pan-searing, or grilling.
- Loins: Similar to fillets, but cut only from the thicker side of the fish, so you'll have no tapering from the tail area. These thicker pieces of cod are ideal for roasting or poaching.
- Steaks: Not as common in US markets, cod steaks are bone-in portions cut through the center part of the fish. They are usually less expensive and ideal for soups and stews.
- Cod cheeks: These melt-in-your-mouth morsels are fantastic for rich stews, chowders or simple pan-searing with a lemon butter sauce. They are the most expensive cut of cod you'll find in the market.
Substitute for Cod
If cod isn't available, no need to panic! Almost any flaky white fish can be substituted for cod, including Grouper, Sea Bass, Walleye and Hake. But here are some of the most popular substitutes with similar flavors and textures:
- Haddock
- Pollock
- Tilapia (milder flavor, softer texture)
- Halibut (slightly firmer texture)
Cod fillets are generally about 1-inch thick, but can vary a bit if you get a piece by the tail, which will be thinner, or if you're working with a cod loin, which can be up to 2-inches thick.
When using a substitute for cod, keep in mind that the cooking instructions are likely written for a 1-inch thick fillet. So if you're working with something thicker or thinner, adjust cook times to match.
How to Buy Cod
Fresh Cod:
- Look for firm, translucent flesh. Avoid any fish with a strong, fishy smell.
- Buying a whole cod is rare, but if you're in the market for a whole fish, the eyes should be clear, not cloudy. And the gills should be bright red, not brown or gray.
- Fresh cod should be stored in the coldest part of your fridge for 1-2 days.
Frozen Cod:
- Opt for flash-frozen cod for the best quality.
- Check for freezer burn – any white or brownish discoloration indicates freezer burn and potential quality loss.
- Frozen cod can last for up to 3 months when kept in the freezer in airtight packaging.
How to Thaw Fish
The best way to thaw frozen cod is in the refrigerator overnight. In a pinch, you can thaw it in a sealed bag (or original packaging) in a bowl of cold water.
Never thaw cod at room temperature – that's a recipe for disaster (and fishy smells) because the temperature of the fish isn't controlled so it may introduce food-borne bacteria.
Now, let's get to the fun part – cooking cod! Here are my best tips and tricks for some of our favorite cooking methods for this white fish.
How to Bake Cod in the Oven
- Preheat your oven to 400°F (205°C).
- Season your cod with your favorite spices. Lemon, herbs, and garlic are all excellent choices.
- Bake for 10-12 minutes per inch of thickness, or until the fish flakes easily with a fork.
- Pro tip: Add quick-cooking veggies like thin asparagus or halved cherry tomatoes to the baking dish for a one-pan cod fiesta!
Cod is also a great fish for baking in a seafood casserole. Folding chunks of cod fillets into a creamy pan sauce, then topping with buttered crackers or crushed potato chips is a great way to stretch your seafood budget and serve an elevated Seafood Casserole dinner.
How to Cook Cod in a Pan
- Heat a skillet over medium-high heat with some oil and pat your cod dry for a beautiful sear.
- Season simply with kosher salt and pepper, or add blackening seasoning, cajun spice or Old Bay.
- Sear for 2-3 minutes per side, until golden brown and cooked through.
- Baste your cod with melted butter and lemon juice for extra flavor.
- Want to impress your dinner guests? Add a creamy cajun shrimp sauce or lemon butter caper sauce after searing the cod.
How to Cook Cod on the Grill
- Preheat your grill to medium-high heat.
- Oil the grates and seasoned fish fillets to prevent sticking. If you're nervous about flipping the fish, using a fish basket is a wonderful, low-stress option.
- Grill seasoned cod for 3-4 minutes per side, or until cooked through.
How to Fry Cod Fillet
- Heat neutral oil in a skillet over medium heat.
- Dip cod fillets in a light coating of egg and seasoned flour or a beer batter.
- Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Be careful not to overcrowd the pan, or the oil will cool and your cod will absorb the grease and end up soggy.
How to Poach Cod
Poaching cod fillets is a gentle cooking method that results in tender, flaky fish.
- Choose poaching liquid: Use water, milk, stock, wine, or a combination of these. I love using a Sukiyaki Sauce to poach cod and serve it over soba noodles. Whatever you choose, bring your liquid to a gentle simmer in a shallow pan.
- Season fish: Pat cod fillets dry with paper towels and season with salt and pepper.
- Cook cod: Carefully place the cod fillets into the simmering liquid. Cover the pan and cook for 6-9 minutes, or until the fish is opaque and flakes easily with a fork. Avoid overcooking. Gently remove the cod from the poaching liquid with a slotted spoon and serve immediately.
Why is my Cod Falling Apart?
Cod can be a bit delicate, but there are a few secrets to keeping those fillets in one piece:
- Temperature is Key: A hot pan is your best friend. Preheat your pan, whether you're searing or grilling, to ensure a quick sear. This creates a nice crust that helps the cod hold its shape.
- Pat it Dry: Excess moisture on the surface of the cod can make it stick and fall apart. Before cooking, use paper towels to gently pat the fillets dry.
- Handle with Care: Cod isn't a weightlifting competition. Use a wide spatula and be gentle when flipping or transferring the fillets. Less flipping equals less chance of breakage.
- The Power of Skin (Optional): If your cod fillets have skin on, leave it! That skin acts as a natural barrier, protecting the delicate flesh underneath. You can always remove the skin after cooking.
- Don't Overcook: Cod cooks quickly! Overcooked fish is dry and crumbly. Use a timer and keep an eye on the doneness. The cod is finished when it flakes easily with a fork.
By following these tips, you'll be a cod-flipping pro, with beautiful, intact fillets ready to devour.
Why is my Cod Mushy?
Ah, the dreaded mushy cod! There are a few culprits that might be behind this culinary crime scene. Let's see if we can identify the fishy culprit:
- Overcooked Cod: This is the most common reason for mushy fish. Cod cooks quickly, so it's easy to go overboard. Invest in a good instant-read thermometer and aim for an internal temperature of 145°F (63°C). Remember, the fish will continue to cook a bit even after you remove it from the heat.
- Improper Thawing (Frozen Cod): If you're using frozen cod, ensure it thaws properly. Thawing at room temperature is a big no-no. Defrost it overnight in the refrigerator or use the cold running water method in a sealed bag.
- Acidic Marinade Mishap: Cod is a delicate fish, and marinades with strong acids like lemon juice or vinegar can break down the proteins too much, leading to a mushy texture. If you want to marinate cod, keep it brief - 20-30 minutes is plenty.
How to Store Leftover Cod?
Leftover cod deserves a second chance to shine! Here's how to store it properly:
- Cool it Down Quickly: Don't let your leftover cod sit at room temperature for more than two hours. This allows bacteria to grow more readily. Let it cool completely on a plate or in a shallow container, then transfer it to the fridge.
- Embrace the Airtight Container: Leftover cod needs to be stored in an airtight container to prevent it from drying out or absorbing any unwanted fridge smells. Shallow containers work best to ensure even cooling. Ideally, you should consume leftover cod within 2 days for the best quality and safety.
Bonus Tip: If you know you won't be using the leftover cod within that 3-day window, consider portioning it out and freezing it for later use. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. Frozen cod can last for up to 3 months, but the sooner you use it, the better the texture and flavor will be.
How to Reheat Leftover Cod?
The best way to reheat cod is in a pan over low heat with a little bit of butter or oil. Alternatively, you can cover it loosely with foil and reheat it in the oven at a low temperature (around 250°F or 120°C).
Best Sides to Serve with Cod:
Best Sauces to Serve with Cod:
With these tips and tricks, you'll be a cod-cooking master in no time! So, grab some fresh cod, fire up your stove, and get ready to enjoy this delicious and versatile fish.
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