These delicious Cod Fish recipes are courtesy of the
Fish & Chips
2 cups buttermilk
1 cup flour
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
2 pounds cod or halibut, cut into 2 ounce portions
Serving suggestions: french fries, coleslaw, and garlic bread
Pour buttermilk into a bowl.
In a separate bowl, mix flour, salt, and garlic powder. Dip each fish
portion into buttermilk then roll in flour until evenly covered, set aside
Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until
golden brown and done. To check for doneness, cut into one portion and check
to see if fish is flaky and looks milky white. Serve with french fries,
coleslaw, and garlic bread.
Recipe courtesy of Bobby Flay
Spaghetti with Cod and Vegetables
1 medium onion, coarsely chopped
3 garlic cloves, crushed and sliced
3 tablespoons extra-virgin olive oil, plus more, to garnish
2 bunches Italian parsley, coarsely chopped to yield 1/2 cup
2 cans tomatoes, coarsely chopped
1 green pepper, cored and thinly sliced
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 1/2 cups water
1/2 cup dry white wine
Salt and pepper
2 pounds white fish steaks, such as rock fish, mullet, haddock, halibut,
cod, or snapper
1 pound spaghetti
In a large saucepan over medium heat, gently saute onion and garlic in
oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of
the parsley into the vegetables, then add the tomatoes, green pepper, pepper
flakes, and salt, stirring to mix well. Cover and cook over low heat for 20
Add water and wine and bring to a simmer. Adjust seasoning and add fish
steaks, spooning sauce over to cover. Cook 15 minutes, or until fish is
cooked through. Remove with a slotted spoon and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Bring sauce to a boil and reduce until it coats the back of a spoon,
removing any fish bones or skin you find. Flake the cooked fish flesh and
return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove
from heat and set aside.
Cook spaghetti in boiling water until tender yet al dente, about 7 to 8
minutes. Drain and add to the sauce.
Cook over high heat 45 seconds, then divide evenly among heated pasta bowls,
sprinkle with remaining parsley, drizzle with oil, and serve immediately.
Recipe courtesy of Molto Mario