The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (2024)

FAQs

How do you cook cod so it's not tough? ›

Try a gentle cooking method: Instead of adding fat, you can also try a gentle cooking method like steaming or cooking en papillote. Both of these methods help to preserve Pacific cod's high moisture content and produce incredibly tender results.

Soaking is the most important step in preparing salt cod. Most recipes say to soak for 24 hours. However, this is risky and may leave the fish too salty. About 48 hours is a better bet.

The secret to cooking perfectly moist and flaky fish is to avoid overcooking it. The use of fat and lemon juice in this Whole30 cod recipe locks in the natural moisture of the fish and helps it cook in a quick manner. As a result, you should never have dry, rubbery fish again.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium. Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden. Gently flip the cod over.

If you salt your fish less than an hour before cooking, you can leave the fish on the kitchen counter. If you salt it for longer, refrigerate it so it doesn't spoil. Another tip is to remove the fish from the fridge half an hour before cooking.

Expert Tip. Lean white fish such as cod (or mahi mahi) can dry quickly. Basting the cod with a buttery sauce and baking it just until done ensures a tender, succulent, flavorful fish.

Additionally, make sure the heat isn't too high and you use enough fat (e.g. olive oil, butter)/liquid (e.g. white wine, lemon juice) to keep it from sticking to the pan. If cod separates in pieces, it is overcooked. The flesh should still be slightly tender and in one piece.

How do you pan fry cod without it falling apart? ›

The key to pan-frying cod without it falling apart is to handle it as little as possible during the cooking process. Make sure your pan is hot before adding the oil and then the fish. Allow the cod to cook undisturbed until it naturally releases from the pan, which means it's ready to flip.

A mushy fish is a sure sign that it was not only once frozen, but thawed out improperly. And sadly, no matter how good your seasonings and marinades are, the texture of a mushy fish makes any meal unpleasant. A good way to avoid this is to slowly thaw out the fish overnight in the refrigerator.

Salting fish, like sea bass fillets, before cooking helps to firm up the flesh and improves the texture. If you've travelled much in Spain or Portugal you will no doubt of seen salt cod, or bacalao on the menu – this is where the fish is covered in salt for days to remove all the moisture.

As you prepare fish for baking, grilling, or frying, a marinade with olive oil can tenderize the fish to its softest and juiciest form. The process of marinating fish in an infused oil allows the fish to soak in the seasonings and liquids you add to the marinade, creating a truly delicious meal.

Overcooking is the most common mistake most people make when they cook fish. It's also the worst, since fish that's left in the pan too long turns tough, dry, and tasteless. Cook times vary for different types of fish, but in general, you want to stay in the range of 3 to 5 minutes per side.