You could also use a heavy-bottomed stockpot or deep-fryer. Use a candy thermometer to measure the temperature of the oil[1] X Research source )
Note that the batter will still appear lumpy once ready. Do not over-beat the batter in an attempt to remove all the lumps.
You can either coat each piece of cod immediately before frying it or coat all the pieces at once and store them on a baking sheet sprinkled with a light coating of flour until ready to fry. The former option will prevent each piece from losing batter, but the latter may prove more convenient.
Shake off any excess batter before frying by holding each piece of cod over the bowl of batter and allowing the excess to drip off. Monitor the temperature of the oil as you fry the fish. Increase or decrease the heat to maintain a temperature of 375 degrees Fahrenheit (190 degrees Celsius). The inside of each piece should be opaque and should flake apart with a fork.
Olive oil or canola oil could be substituted for the butter if you desire a healthier alternative.
Note that you can use both fresh and frozen fillets, but the latter will take longer to cook. The salt and black pepper should be added according to your own tastes, but if you are uncertain about how much to add, try 1/2 tsp (2. 5 ml) of each. You could also use other seasonings on the cod, as well. For instance, you could try adding 1/4 tsp (1. 25 ml) garlic powder, 1/2 tsp (2. 5 ml) ground paprika, 1 tsp (5 ml) prepared seasoning blend, or 2 tsp (10 ml) dried minced parsley.
If using frozen fish, cook for 6 to 9 minutes per side. Turn the fish using a spatula. Do not use tongs since tongs may cause the cod to break apart.
You could also line the baking dish with nonstick aluminum foil or parchment paper, but doing so may make it more difficult to spoon out the juices after you finish cooking the fish.
Do not stack the fish in multiple layers. Doing so may prevent the fish from cooking evenly.
If you do not have seasoning blend on hand or would prefer a different spice, you can replace the seasoning blend with something else. Try 1/2 tsp (2. 5 m) each salt and ground black pepper, 1/4 tsp (1. 25 ml) garlic powder and 1 tsp (5 ml) dried parsley, or 1 tsp (5 ml) paprika. For more even flavor, season both sides of the cod fillets.
If using frozen fish fillets instead of fresh or thawed, add another 5 to 10 minutes to the overall cook time.
You could also use a medium glass baking dish to marinate the cod. Whisk the marinade together in the dish and add the cod, turning the fillet in order to coat all sides.
Do not save the marinade. You should never reuse marinade or use marinade on cooked food if it has come into contact with raw meat or fish. Make sure that your steamer basket can fit inside the saucepan you used for boiling the water.
Do not let the basket sit in the water. The basket should rest above the water so that the fish is only cooked by the steam and not by the boiling water. Make sure that the lid seals properly so that steam can build up inside the saucepan.
Keep the cod in a single layer in the baking dish. Do not stack the fillets since doing so will cause them to cook unevenly. If this dish is too large for your microwave oven, you may need to cook the cod in batches in a smaller dish.
If your microwave does not have a rotating tray, pause the cooking process at the 3-minute mark and turn the dish 180 degrees before you continue cooking.
If desired, you could use other seasonings, like 1/4 tsp (1. 25 ml) garlic powder, along with the pepper and parsley.
If the microwave does not have a rotating tray, pause the cooking process halfway through and turn the dish 180 degrees before finishing the cooking process.
An easy way to cook cod is to set it in a sheet pan lined with foil. Squeeze some lemon over it or put a little olive oil, salt, and pepper over it. Then boil it on low heat until it reaches the internal temperature of 165. You can cook it to 160 and let it overcook to 165.
