There are several recommended methods for cooking cod fish. One method involves breading cod fillets in milk, flour seasoned with herbs and spices, then pan-frying. Another is to bake cod fillets in a tomato sauce with vegetables and olives. A third recipe is for aïoli of cod and bulots, which involves steaming cod and vegetables and serving with a garlic mayonnaise sauce.

1. Learn Cooking Cod Fish
Mainly people from tropical countries use cod as an ingredient in their cooking. The reason could be because the fish
can be preserved in a number of ways, besides the basic cooking methods. They can either smoke or dry it to make it
last longer. Among the many corners of the world, cod is made into delicacies such as fresh cod,cakes, poached Italian
cod and Cape Cod platter.
There are various recommended viable ways to cook cod fish.
First, this is how to cook cod the breaded way. The ingredients include cod fish, milk, purpose flour, salt, granulated
garlic, black pepper, dried basil, thyme, dried parsley, cayenne pepper, chili powder, and cooking oil. The opening step is
to cut the cod fillets to the desired size. Then put the cod in a steep sided bowl and add milk into it. Soak it for about an
hour.
While waiting for the cod to be soaked, you need to prepare a dredge. This is done by mixing four cups of purpose flour,
a quarter cup each for salt, granulated garlic, dried basil, thyme, dried parsley, black pepper, a tablespoon of cayenne
pepper and chili powder. You should make it sufficient to completely cover the fish. Next, remove the cod from the milk
but do not dry it. Place the cod on the prepared dredge and coat the cod fish with the seasoned flour. To ensure that the
flour sticks, press it gently and place the fish in the dredge for 10 minutes.
Then, pan-fry the cod in light oil for three to four minutes on each side. The cooking time should depend on the
thickness of the fish. Remove the fish and place it on a paper towel for oil absorption.
You would also need a quarter cup of marinated Italian vegetable salad, a quarter teaspoon of black pepper, a quarter
teaspoon of cayenne pepper and lastly, a quarter teaspoon of paprika. The initial step is to heat the olive oil and butter
in a skillet. Cook the garlic and onion before adding cherry tomatoes and tomato sauce. When the mixture becomes
simmering, add the marinated vegetables and green olives. Season them with paprika, cayenne pepper and black
pepper. Place the fish into the skillet and cook for another eight minutes. Then transfer them into a bowl and you may
serve immediately!
Aïoli of cod and bulots
Ingredients:
• 4 nets of cod
Vegetables:
• 2 zucchinis
• 2 carrots
• 4 potatoes
• 4 bunches of cauliflower
• 4 bunches of broccoli
• 4 small new onions
• green beans
• 4 hard eggs
• 150 g of bulots
• flat parsley
• basil
• salt of Guérande
Aïoli:
• 2 pods of puréed garlic
• 1 yolk
• 1 cooked potato
• oil of olive
• salt, pepper
Method: Take a cul-de-poule and blend, with the aid of a whisk, a well done potato, some puréed garlic and a yolk. Add
up a little salt and will you move? Add up of oil of olive, go up to the whisk. It is no more and no less a mayonnaise. Once
the aïoli went up well, very substantial, raise it in a ramequinââ‚ ¬¦ you can add a bit of parsley. For the plate of cod and
its vegetables, raise the nets of cod, take away the skin and season with a little salt of Guérande. Put down vegetables
around and cooked in the steam, not in the bath - marry, during 10 good minutes. After these 10 minutes, raise the
plates where you put down a net of cod encircled of every vegetables, a bit basil and some parsley dishes.