Cod is a premium white fish with a mild, fresh flavor, available year-round and easy to prepare. As experienced chefs, we've perfected these techniques to help you create restaurant-quality cod dishes every time.
Buying from the Fishmonger
Have the fishmonger wrap cod steaks or fillets lengthwise in paper, preferably unfolded, to preserve quality. At home, store in a plastic container in the fridge with ice cubes or packs to maintain near-zero temperatures—ideal for cod.
How to Pan-Fry Cod
Let the fish rest at room temperature for 15 minutes first. Pan-fried cod delivers a crispy crust and juicy interior. Its tenderness means it only needs gentle heating.
Portion the fillet, pat dry, and sprinkle with salt.
Heat neutral oil over medium-high (no smoking). Fry skin-side down if present.
Cook until golden and 2/3 done.
Flip, reduce heat, and finish the other side in minutes. Add butter after flipping for richness.
Season as desired. It's ready when it flakes easily—time varies by thickness.
How to Oven-Bake Cod
Oven-baking is simple: the fish handles itself while you prep sides.
Portion fillets, salt lightly.
Arrange on parchment-lined baking tray or greased dish.
Bake at 180°C for 8-12 minutes until opaque white and flaky under gentle pressure—avoid overcooking.
How to Poach Cod
Soak in ice water for an hour to retain its pristine white flesh—great for recipes like oven-baked cod with chorizo.
Poach in water just below boiling for 5-10 minutes.
For salted cod, use ½ dl salt per liter. Remove immediately to prevent over-salting.
