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COD

Cod is an incredibly popular white fish, that families across the country turn to for fuss free midweek meals. It's a meaty cut with minimal bones once filleted

Our cod

All our fresh and frozen cod is certified as sustainable by the Marine Stewardship Council (MSC).

Typical of a white fish, Cod is packed with protein, minerals and vitamin B12 which has a multitude of health benefits. Whether it’s breaded fillets or in a fish pie, cod can most definitely be your catch of the day.

How to cook cod

Cod fillets can be baked, fried or poached. Perfectly cooked cod will look opaque and be moist and succulent, with the flesh just starting to form glossy flakes.

Bake

To bake cod fillets, wrap the fillets in foil, greaseproof paper, or in a covered ovenproof dish with some liquid and seasoning. Bake for 15-20 minutes at 200°C, gas mark 6 or until the flesh has turned opaque and is just starting to flake. The cooking liquid can be used to make a sauce to accompany the fish.

Poach

Poaching produces moist, tender fish. Submerge the cod fillets in a sauté pan with cooking liquid (water/wine/milk). Cover and slowly bring to a simmer for up to 5 minutes, depending on the thickness. Remove the fillets using a slotted spoon.

Fry

Frying fish that has been dusted with flour or dipped in batter or a crumb coating seals in its flavour and moisture, giving soft, juicy flesh inside and a crisp coating on the outside.

To shallow fry cod fillets, heat a little oil or oil and butter in a frying pan, add the fillets and cook for 4 - 5 minutes turning once. The fish will be cooked once the flesh has turned opaque and is just starting to flake.

To deep fry cod, coat the fillets in seasoned batter. Cook in oil heated to 190°C until golden brown (about 4-5 minutes) and drain well on kitchen paper.