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Cod...a.k.a.: Scrod or schrod (market
names used interchangeably for young cod, haddock, and sometimes pollock),
tomcod, true cod (Pacific), arctic cod, Greenland cod, Alaska cod.
Description (in market): The classic, all-purpose white-meat fish, cod is lean,
medium- to firm-textured, and delicately flavorful. Tender, thick fillets with
large flakes that (separate) when cooked.
Best cooking: If you wish, remove any bones from fillets before cooking (cod
fillets often contain a few small bones). Cod is excellent for poaching,
broiling, baking, braising, and frying. A popular main ingredient in chowders,
which are creamy and binding enough to support the big flakes of meat that fall
apart when cooked. Whole cod are often stuffed and baked. Heads and bones make
fine soup stock.
To prepare salt cod, soak in cold water overnight or for up to 24 hours; change
the water several times.
Buying tips: Fillets should be sweet-smelling with pure, glistening, snowy white
flesh; make sure they are free of brown spots and signs of dryness. The thickest
portion of the fillet--often called the loin or captain's cut---is considered
the best.
Substitutes: Blackfish, carp, grouper, haddock, halibut, monkfish, red snapper,
tilefish, turbot, weakfish, whiting, wolffish |
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Fish Tacos
Batter:
3/4 C. flour
1/2 t. baking powder
1/2 t. crushed oregano
1/2 t. garlic powder
1/2 t. chili powder
1/4 t. cayenne pepper
salt & pepper
1 egg yolk
4-6 oz. beer
In a medium bowl mix together the flour, baking powder, spices, beer, and egg
yolk. If the mixture is too think, add a bit more beer. It should be thick
enough to coat the fish.
Cover the batter and let it sit in the fridge for at least 3 hours or overnight.
oil for frying
1/2 C. mayonnaise
1 T. chopped cilantro
1/2 lime
1 ripe avocado
2 C shredded cabbage
1 1/2 lbs. cod filet
steamed tortillas
lime for squeezing on tacos
Preheat oil to 375°F.
Mix the mayonnaise, cilantro, and enough lime juice to make it saucy. Slice the
avocado thinly. Slice the cabbage paper thin. Cut the cod into portions that
will fit well in a taco after you fry them.
Once the oil is hot, dip the cod in the batter and get it well coated. Drop a
slice into the oil while the batter is still dripping off and fry it for about
4-5 minutes, turning half way through. While the fish is cooking, go ahead and
steam the tortillas.
To assemble. On the steamed tortilla add a piece of fish, sauce, avocado and
cabbage. Squeeze on some lime juice.
Makes about 6-8 good sized fish tacos.
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