Method 1: Fried cod.
1, heat the oil in a large Dutch baking pan, add 2L vegetable oil or rapeseed oil into a thick-bottomed Dutch baking pan, and heat it from medium heat to medium high heat until the oil temperature reaches 375 degrees Fahrenheit (190 degrees Celsius). You can also use a thick-bottomed soup pot or deep fryer instead.
Use an oil temperature meter to measure the oil temperature.
2. Mix the ingredients of the batter. In a shallow bowl, whisk the flour, baking powder and salt until well mixed. Then add milk and water and stir until the batter is just blended. Note that there will still be some lumps when the batter is finished. Don't stir the batter too much in order to remove all these pieces.
3. Wrap the cod in batter. Dip cod fillets into the batter so that all sides are covered with batter. You can wrap the batter before frying each cod, or you can wrap all the fish pieces at once and put them on a baking tray with a thin layer of flour until they can be fried. The former method can prevent each fish from losing batter, but the latter method is more convenient.
4. Fry each cod for 7 to 8 minutes. Fry each cod in hot oil, one at a time, until the batter turns dark golden brown. Put it on the batter bowl for a while and control the excess batter on the fish pieces.
Monitor the oil temperature when frying fish. Increase or decrease the firepower to maintain the oil temperature of 375 degrees Fahrenheit (190 degrees Celsius).
The inside of the fish piece should become opaque and can be split with a fork.
5, control dry oil, and then eat. Remove the fish from the oil with a heat-resistant colander, then control it on a paper bag or paper towel for a few minutes and eat it while it is hot.
Method 2: Pan fry cod.
1 Heat the butter in a large pan. Heat 2 tablespoons (30ml) butter on medium-high heat until it melts. Shake the pan in all directions so that the oil covers the whole bottom of the pan. If you want a healthier formula, you can use olive oil or rapeseed oil instead of butter.
2. Sprinkle salt and pepper on the cod. Sprinkle seasoning on both sides of cod. You can use fresh or frozen cod, but the latter takes longer to cook.
Salt and black pepper need to be added according to your own taste, but if you are not sure how much to add, you can try 1/2 teaspoons (2.5ml) each.
You can also use other seasonings on cod. For example, try adding 1/4 teaspoons (1.25ml) of garlic powder, 1/2 teaspoons (2.5ml) of chopped pepper, 1 teaspoon (5ml) of mixed seasoning, or 2 teaspoons (10ml).
3. Fry cod until finished. Add seasoned cod fillets to melted butter in a pan and fry for 4 to 5 minutes on each side, or fry until the fish becomes opaque and can be easily split with a fork. If you eat frozen fish, fry each side for 6 to 9 minutes.
Turn the fish over with a shovel. Don't use clips, they may break the fish pieces.
4, eat hot. Take the fried fish out of the pan and put it on the plate. Enjoy immediately.
Method 3: Roast cod
1, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). At the same time, prepare a 33× 23cm baking tray and spray non-stick spray oil on the bottom. You can also spread non-stick aluminum foil or parchment on the bottom of the baking tray, but this may make it difficult to take out the fish soup in the end.
2. Arrange the cod in the prepared baking tray. Put the cod fillets into the prepared baking tray and arrange them in a single layer. Don't stack the fish in multiple layers. Otherwise, the fish may not be heated evenly.
3. Season the fillets. Sprinkle lemon juice and olive oil evenly on cod fillets. Finally, sprinkle the seasoning evenly on the fish. If you don't have ready-made mixed seasoning powder, or you like different flavors, you can use other seasonings instead of mixed seasoning powder. Try adding 1/2 teaspoons (2.5ml) of salt and black pepper, 1/4 teaspoons (1.25ml) of garlic powder and 1 teaspoon (5ml) of dried parsley to each fish, or 1 teaspoon (5ml)
Add seasonings to both sides of cod fillets to get a more uniform taste.
4. Bake 15 to 20 minutes. Put the cod fillets in the oven and bake them until the fish start to turn brown, and they can be easily split with a fork. If you eat frozen fish fillets instead of fresh or thawed fish fillets, increase the baking time by 5 to 10 minutes.
5. Eat with the soup in the baking tray. Remove the cod fillets from the baking tray and put them into each plate. Pour the soup on the cod pieces with a spoon or brush.
Method 4: Steamed cod
1, pickled cod. Add cooking wine, soy sauce, ginger and garlic into a plastic sealed bag that can be sealed repeatedly, and add cod into the pickled bag. Seal and gently turn the bag so that the cod is completely covered with seasoning. Cover and refrigerate for 30 minutes to 2 hours. You can also use a medium-sized glass baking tray to marinate cod. Mix the marinated seasoning evenly in a dish, add cod, and turn the fillets so that all sides are covered with seasoning.
2. Boil a little water in a large saucepan. Add slightly hot water about 2.5cm deep into a large saucepan with a thick bottom. Heat it to boiling with medium-high fire.
3. Add cod to the steamer. Take the cod out of the marinade, control the excess marinade, put it directly into the steamer and discard the marinade. Do not keep the marinade. Don't reuse marinade, or use marinade on cooked food, because it has been exposed to raw fish or raw meat.
Make sure that your steamer can fit right into your sauce pan.
4. Steamed fish 10 minute. Put the steamer into the sauce pan and cover it. Steaming fish becomes opaque and the meat can be easily divided with a fork. Don't put the steamer in the water. The steamer should be above the water, so that the fish will be heated by steam instead of boiling water.
Make sure the lid is tight so that steam can accumulate in the pot.
5. Eat immediately. Divide cod into edible portions, take them out of the steamer and eat them immediately.
Method 5: Microwave Cod
1, put the cod in the microwave dish. The cod fillets were arranged in a single layer in a baking pan of 28× 18cm suitable for microwave oven. Cover with a lid, paper towel or plastic wrap suitable for microwave oven. Arrange cod in a single layer on a baking tray. Don't stack them, or the cod can't be heated evenly.
If the baking tray is too big to fit in the microwave, you may need to cook cod several times in a small dish.
2. Cook on high heat for 6 minutes. Cover and cook cod at full power for 6 minutes. If your microwave oven has no rotating chassis, stop heating for 3 minutes, then rotate the plate 180 degrees, and then continue heating.
3. Add soup, lemon juice and seasoning. Take the dish out of the microwave oven and open the lid. Pour in the soup and lemon juice, and turn the fillets over with a shovel so that both sides are stained with the soup. Sprinkle a little pepper and parsley on it. If you like, you can also add other seasonings, such as 1/4 teaspoons of garlic powder, pepper and parsley.
4, high heat for 4 to 5 minutes. Cover again and heat for 4 to 5 minutes until the fish becomes opaque and can be easily split with a fork. If the microwave oven doesn't have a rotating chassis, stop heating halfway, rotate the plate 180 degrees and continue heating.
5. Leave it for a while and eat it. Wait for 5 minutes, then put the cod fillets into a separate plate.
Tip If you use fresh cod, choose something that feels hard and elastic. It should have a faint smell of fish; Avoid fish fillets with strong smell.
You need to prepare
source material
Fried cod
Make 4 copies
450 g cod fillets, fresh or thawed, cut into 4 pieces.
1/2 cup (125 ml) all-purpose flour.
1/4 cups (60 ml) of milk.
1/4 cups (60 ml) of water.
1 tbsp (15 ml) baking powder
1/2 teaspoons (2.5 ml) of salt.
2 L vegetable oil
Pan fried cod
Make 4 copies
2 tablespoons (30 ml) butter.
450 g cod fillets
Salt and pepper, added according to taste.
Roasted cod
Make 4 copies
450 g cod fillets, cut into four pieces.
2 tablespoons (30ml) lemon juice.
1 tbsp (15 ml) olive oil
1 teaspoon (5 ml) mixed seasoning powder
Steamed cod
Make 4 copies
450 g cod, fresh or thawed.
1/2 teaspoons (2.5 ml) of garlic powder
1/2 teaspoons (2.5 ml) of ginger powder
1 tbsp (15 ml) soy sauce
1 tablespoon (15 ml) non-alcoholic cooking wine.
Microwave cod
Make 6 copies
675 g cod fillets, fresh or thawed.
1/2 cups (125 ml) of chicken soup or vegetable soup.
2 tablespoons (30 ml) lemon juice.
Black pepper, added according to taste
1 tbsp (15 ml) fresh parsley, chopped.