How to cook cod fish

Cod fish is a well-known fish and is noted for its significantly low fat content, thick flaky flesh and mellow flavour. It is used to make codliver oil which is a substantial source of vitamins A and D and also omega-3 fatty acids which are needed for proper functioning of the body. The cod is a salt water fish that is found in the cold depths of the North Atlantic and Pacific oceans. It is one of the most sought after species of fish because of the ease in which it is preserved allowing it to be readily stored and transported. There are a variety of ways to cook the cod fish two of which will be highlighted here. It is fairly easy to cook and quite enjoyable when prepared well.

Required Ingredients:

• Codfish
• Salt
• ½ cup flower
• ½ cup Indian meal
• Lard
• Pork Fat

Required Utensils

• Pot
• A cloth to  boil the cod in.
• A large bowl
• A cutting board to protect counter top (optional)
• Frying pan
• Cooking fork/Egg lifter
• A dish to serve the cod.

Instructions

The first type of preparation is perhaps the simplest. It requires simply that the cod is boiled.

1. Clean and wash the cod fish cutting off the areas that are undesirable and removing scales if it was not scraped before buying. If it was frozen allow it to defrost at room temperature and follow the first step.
2. Rub an adequate amount of salt over cod.
3. Put it into a cloth that has been dusted with flour and place in a pot of boiling water for 30 minutes.
4. Remove it from the cloth and serve it with your choice of sauce.
5. It is best accompanied by potato as a side dish or rice if prefered.

The next type of preparation is widely prefered because of its pleasing taste.

1. Clean and wash the cod fish as described previously.
2. Section the fish into even squares and dry with a cloth or paper towel.
3. Preheat a frying pan and add lard and pork fat and allow to boil.
4. Combine the ½ cup flour and the Indian meal with a tsp.of salt in a large bowl and stir the ingredients until all the ingredients in the mixture are evenly distributed.
5. Immerse the fish in the mixture and place it in the frying pan once it is completely covered with the mixture.
6. Fry the fish until brown on one side turning it with a large cooking fork or with an egg lifter.
7. Be careful not to burn the fat or fish while frying.
8. Remove from the frying pan once cooked, the fried pork may be used to accentuate the presentation when serving. It is best to eat fried cod immediately after it is cooked.

Tips and Warnings

• Whatever method is chosen to prepare the codfish be certain not to overcook it, as it will lose some of its nutrient value and will generally be less flavourful. It is recommended that the cod be cooked for 8-10 minutes for each inch of thickness.
• When frying codfish do not allow it to soak in the oil/fat too long. Avoid doing this by cooking on relatively high heat so that it can be removed from the oil/fat more quickly.