Historically, in Newfoundland and Labrador, cod is king. From the arrival of Europeans at the dawn of the sixteenth century all the way through to the time you’re reading this, the cod fish has been seen as the backbone of the Newfoundland diet since records have been kept and practices passed down. And while the old expression goes that there’s more than one way to skin a cat, there’s certainly more than one way to cook a cod. From the familiar to the foreign, here are six tried and tested methods to cook cod:
Baking
No muss, no fuss and generally seen as a more health-conscious option without skimping on taste, baking has been the go-to for cod aficionados for generations. The most sure-fire way to ensure even cooking, this hands-off method yields flavourful results, like the ever-popular cod casseroles or cod au gratin, or the delightful lemon garlic baked cod.
Deep Frying
In contrast to healthier alternatives, the deep frying method – hello to those delectable fish and chips, fish sticks, fish tacos and cod cheeks – leans towards those who don’t mind a minor indulgence now and then. Seasoned, breaded, dredged and fried in an oil of choice (canola, sunflower, vegetable and peanut oil are all popular choices), there’s nothing quite like a good piece of deep-fried cod, alongside some choice cut chips, tartar sauce and, sorry to my guts, a gallon of malt vinegar. Heaven.
Grilling
Love char and a rich, smoky flavour? Loathe slaving over a hot stove when the heat creeps to inhumane levels? Grilling your cod may be the answer. The ultimate method to create a crisp exterior, with a warm, flaky interior (just be mindful with overcooking), grilling is a great way to add texture to your cod, and also infuse additional flavours through marinades, rubs and sauces. Paprika, chili, chipotle and cumin can offer huge boosts to your cod’s overall profile, depending on the direction of your overall dish. Using a cedar plank as a base while grilling is yet another excellent option to add a depth of nuance to your meal.
Pan Searing
The best way to create a crisp exterior while maintaining a soft and flaky interior, pan searing cod on high heat for just a few minutes per side, quickly caramelizes the outside of the fish for a rich, golden-brown crust. Basting or seasoning combinations can allow for a strong boost to the senses that can match any dish or recipe one’s heart desires.
Poaching
A delicate way of cooking that involves retaining moisture and preserving tenderness, poached cod involves simmering the fish in an aromatic broth (or just water), low and slow, helping preserve texture and cooking evenly. This method is great for quelling fears of overcooking, such as grilling or pan searing, which can dry out fish if left unattended.
Stewing
From Newfoundland to Spain and the Mediterranean, the art of stewing cod goes back centuries. Chunks of the delicate fish, bathed in aromatic herbs, vegetables and sauces and left to simmer for hours in a delectable bath of its own making, is a method for cooking cod that stands the test of time. Whether a traditional NL variation with onions, fat pork and scrunchions, or a Spanish variation featuring peppers, tomatoes and olives as its base, there’s no more hearty or warming way to prepare the ocean’s bounty than this one.
