I love cod. I love it’s whiteness, it’s meatiness and well, it’s taste. I had stayed away from all fish for a while, feeling I didn’t want to contribute to the “irresponsible fishing methods” that endangered other sealife (sea turtles, seals, seabirds, etc.) as well as creating enormous waste. This cod is Alaskan hook and line caught. It is a little pricier, but worth it in my opinion. This is delicate buttery simplicity with crunch! Your mouth and conscience will thank me!
Pan Fried Cod:
- 4-6 cod fillets
- 1 cup flour
- 4 tbsp butter
- extra virgin olive oil
Pat cod dry with paper towels. Coat both sides of cod in flour, gently shake off excess. Heat large saute pan to medium high, add butter and a couple good glugs of olive oil. When butter starts to bubble, add fish. Cook on medium high heat for 2 minutes, flip fish (add more butter if needed) and cook other side for 1-2 minutes more depending on thickness of fish.
NOTES – ensure your pan is large enough to hold the fish with lots of room around them. The crust won’t get crunchy if they are too close together.
For the Caper Butter:
Wipe pan out with a paper towel. Return to heat and add 4 good tablespoons of butter. Once butter is bubbling, add juice of 1/4 lemon, a small handful of fresh chopped parsley and about 2 tbsp finely chopped capers. This is to taste, so you can play with it. If you’re crazy about capers, add more, if you don’t like them, leave them out. It’s all about the butter and lemon anyway, isn’t it? Add a bit of sea salt and cracked pepper and it’s done! Don’t cook this, just heat it through. Pour over fish.
I served mine with Vegetable Rosti. It was a great combination!
For more information on ocean safe fish, please check out: