Cod: three delicious ways
A clutch of cooks — or perhaps it’s a murder or gaggle — from the Northern Chefs Alliance has picked this chilly summer to celebrate our local cuisine and raise money for the St. John’s Farmers’ Market.
I suppose they won’t freeze to death out on a boat and I hope they find a cod or three so they can invent some dishes we haven’t thought of yet.
I can’t steal their ideas but I’ve got a few of my own for what to do with our cold water bounty.
Pan-Fried Cod with Fresh Corn and Red Pepper Relish
Choose a beautiful piece of fresh cod to make this homey dish. A sweet piece of properly cooked fish can stand its ground with just about any side, but this mixture of sweet corn, bell pepper and mild red onion is the perfect foil.
If you have leftover barbecued corn it is ideal in this recipe, but roasted is second best and frozen and canned are entirely satisfactory.
Allowing 5 to 6 oz. of cod per person, this amount will serve 3 to 4.
1-1/2 lbs. fresh cod fillet, skin removed
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup vegetable oil
2 tbsp. butter or margarine
Fresh Corn Relish:
2 1 cups small cookedred bell corn pepper, kernels finely diced
1 small red onion, finely diced
1/2 cup fresh chopped cilantro leaves
2 tbsp. good quality olive oil
2 tbsp. fresh lime juice
1 tbsp. honey
1 tsp. Dijon mustard 1/4 tsp. each salt and freshly ground black pepper
Dry the fillet with paper towels. Combine flour, salt and pepper and dredge the fish thoroughly. Shake off the excess. Heat oil and butter in a large frying pan until it is bubbling hot. Gently place the fillet into the pan and fry over medium heat for about 4 minutes, until the bottom is light golden brown. Flip carefully and brown on the other side, frying until the fish flakes easily. Remove from pan.
The corn relish only takes a few minutes to prepare but holds up well for a day in the fridge if you’d like to do it in advance. Combine corn, red pepper, onion and cilantro. Whisk together olive oil, lime juice, honey, mustard, salt and pepper and add to vegetables. Toss gently to combine. Refrigerate but allow to sit at room temperature for half an hour before serving — the flavours are best if not icy cold.
Cod and Potatoes Poached in Saffron Citrus Broth
Another dish that awaits your freshest fish, this recipe is light and satisfying yet fancy enough to serve to your favourite chef or inlaw.
Allow a little more fish per serving for cod prepared this way — I’d offer 1/2 lb. for each guest. This is a meal in a dish but is far too beautiful to call a stew. Serve it with crusty rolls because you won’t want to waste a drop of the gorgeous broth. 2 shallots, peeled and minced
2 tbsp. olive oil
2 cloves garlic, thinly sliced
1 cup dry white wine
1 cup chicken broth 1 medium orange, juice and 1 tsp. of the rind, finely grated 1 small lemon, juice and 1 tsp. of the rind, finely grated
1 generous pinch saffron threads
4 sprigs fresh thyme
4 fresh or 6 dried bay leaves 1 tsp. each salt and freshly ground black pepper 3 medium yellow-fleshed potatoes, scrubbed or peeled and cut into 1/2-inch cubes 2 lbs. fresh cod fillet, skin on or off, as you prefer, cut into serving-sized pieces 2 cups frozen peas
Fry shallots in oil in a large, heavy-bottomed pot until they are soft but not brown. Add garlic and cook another minute, just until fragrant. Add wine, broth, orange and lemon juice and zest, saffron, fresh thyme, bay leaves, salt and pepper. Bring to a boil and add potatoes. Reduce heat to medium, cover and simmer 10 minutes.
Gently nestle the cod in the cooking liquid among the potato cubes. Bring back to the gentlest simmer and cook, covered, 10 to 12 minutes longer or until fish flakes easily.
Discard the thyme stalks and bay leaves and carefully fish out the fish, dividing among serving bowls. Taste the broth and add salt and pepper if needed. Rinse the frozen peas in a colander under warm water and stir into broth. Heat together for a minute — you don’t want the peas to get too soft. Ladle over the cod and serve.
Cod Rolls with Sriracha Mayo
This isn’t your ordinary fastfood joint fish burger but it does allow you to use up the less-thanperfect fillets or even what you have frozen. The cornmeal adds a little crunch but doesn’t mask the delicate cod flavour, and the beer pays homage to traditional battered fish.
If you aren’t a fan of spicy mayo then by all means substitute right out of the bottle.
This makes 4 generous sandwiches. 1-1/2 lbs. cod fillet, cut into 12 equal pieces
2-1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 tbsp. five-spice powder
2 tsp. baking powder
1 tsp. each salt and freshly ground black pepper
2 cups beer
1 egg, lightly beaten
1 cup vegetable oil, more or less
4 fresh sandwich rolls
1/3 cup mayonnaise, not salad dressing
2 tbsp. yellow mustard
1 tbsp. sweet green relish
1 tbsp. sriracha or other hot sauce you like, more or less to taste
4 each lettuce leaves and tomato slices
Dry cod with paper towels. Whisk together flour, cornmeal, five-spice powder, baking powder, salt and pepper. Whisk in beer and beaten egg, stirring just until smooth.
Heat oil in a large frying pan or pot — you need about 1 inch. Dip cod pieces into batter and allow the excess to drain off. Gently place in hot oil and cook until golden brown on one side. Flip and brown on the other side. Remove from pot and drain on paper towels.
Split rolls and toast lightly. Whisk together mayonnaise, mustard, relish and sriracha and spread on both sides of toasted split rolls. Top with lettuce, tomato and 3 pieces of fish per roll.