A Skinless Cod Fillet,Simply fried in olive oil butter and lemon juice.Cooked in real time,Only 7 minutes to the perfect cod fillet,tender white flakes of juicy Cod,super quick,healthy and delicious.Many thanks.
I'm an 80-y-o Yank and I've been frying skinless cod like this all my life. One added step, though. After the egg wash, dip the fish in a seasoned bit of bread crumbs. The coating will be crunchy and the taste is stupendous. Enjoy.
@@-_-chase5536 80 yr olds are not boomers ya noob. Boomers are in their 70s...this gentleman borders the great generation and the boomers. Same as Bernie Sanders. They are a small buffer generation (like mine, Gen X between boomers and Millennials) His generation rocks!
Hi Ed...sounds like a great idea! I also use different flour for flavor. Try coconut flour for a bit of that tropical flavor! That with the lemon (or seafood seasoning) and this method is out of this world! Thank you for sharing!
Hi Scott, I'm 55 in a weeks time and after all these years, I decided to start learning to cook about 3 weeks ago. I really am a complete beginner Scott and I started cooking baby potatoes, corn on the cob and fresh carrots in a steamer and the taste was really lovely, but I also tried cooking salmon in the steamer as well, but found it very dry and boring. Two nights ago, I tried to duplicate with cod what you are superbly teaching here and because your explanations were so so brilliant, I ended up with a meal, where the cod was absolutely jaw droppingly tasteful. moist and I loved it sooooo much! I did struggle to remove the skin 100 percent, but when I took a mouthful of that cod, god, I suddenly realised that I really can learn to cook, if I have excellent teachers like yourself showing me the way. Scott, I want to thank you millions for sharing your skills and although I sliced the top of my thumb off a few nights ago with a carving knife trying to chop parsley (told you I was a complete beginner - 4 stitches later), you have instilled in me so much belief, that I CAN cook! Tonight, I also tracked down your other video, cooking cod with the skin on and found that it tasted even better, (if that is at all possible). I think this is because I never squeezed so much lemon this time, but I guess that’s a personal preference. Scott, I owe you big time mate, I really do. Many thanks, Terry
never too late man! my dad is in his 70s and still can only cook hockey puck hamburgers on the grill. that is what we called them back in the day. i love cooking and nothing is better for your health. except raw fruits and veggies but that can get boring real quick.
Terry i hope you don't ever eat Bass lol. for salmon, all i do is cook it in a pan with olive oil. but put "Salmon Magic from Chef Prudhomme" on it. you can find that seasoning pretty easily in most stores or online. seriously, that is all you need. i love cooking, just an amateur, but i make great food. i hope u follow through and do it. you can add it to any fish really but so good with salmon. add seasoning to fish, rub it in. then add a bit of oil to fish or pan so it doesn't stick too bad. cook 3-5 minutes per side. so easy and the best!!!! if you like chicken and want to save money, buy thighs. same situation.......add seasoning like "montreal seasoning" and pan cook. cooking is so easy and really important so you are healthy. eat as much raw veggies as possible. cooking veggies kills a lot of nutrients and enzymes. salads all the time!! ok i stop blabbing
THIS IS WITHOUT DOUBT THE FINEST WAY I HAVE EVER COOKED FRIED COD AND AT 77 I WISH I HAD DONE IT 60 YEARS AGO ,ABSOLUTELY 1ST CLASS AND I AM A CARPENTER,NOTHING FLASH BOG STANDARD TESCO COD LOINS.NO EGG TASTE AT ALL. THANKS A MILLION . YOU ARE THE MASTER FRYER. ALL THE BEST TONY T. KEEP A GOOD LIGHT
I’m so excited to see a 12 year old enjoying this simple recipe! My 12 year old asked me to make cod and out of all the recipes on RU-vid, I’ve decided to go with this one! Mainly because I’m just getting the hang of decent cooking and grilling, and because most of the cod recipes encourage a lot of seasoning, herbs and spices, but my 12 yr old and I prefer the natural flavor of fish and steak without heavy seasoning! Plus, this recipe will allow able to break in my new nontoxic chemical free Caraway frying pan! Can’t wait! 😋👏🏼
Same here! Straight forward info, filmed in real time so I can understand the steps and totally simple and delicious. Great job Scott, thanks for sharing this!
I have cooked my cod twice now this way. So Good. Will never go back to my old way(sorry Grandma). Have my cod getting ready to do this again. Can't wait, so good. Thank you.
I am from New-England in the States. I grew up on the coast, Massachusetts, Salem, Essex, Gloucester. I also lived in England, Suffolk, for a year and a half. I know and love good fish. This is the best pan-fried method to cook Cod I have ever tried. My wife and I will have it no other way now ! Brilliant!
These cooking videos of Scott Rea’s should be put into the British National Archive. It’s good authentic English cooking, and it tastes amazing no matter where you’re from. Love the trick with the flour, that’s new for me:)
I've never made cod before and this was absolutely amazing! I served it up with some pan fried potatos with shallots and chives. I'll be making this every week now I'm sure.
I have lived next to the western shoreline of Lake Michigan for decades, where Friday night fish frys of fresh lake perch were the norm at every little restaurant, most places almost always dipped the filets in heavy batter before frying. I stopped eating breaded fish back in the early eighties. I had a taste for fried fish today instead of broiled, this method turned out excellent, just a light crust on the very outside, I could taste the delicate fish, not breading, perfect. Thanks.
I’m from Boston. The land of the Bean and the Cod. By far and wide the most important food fish on earth. I’m gonna try this recipe! My mother would dip ground fish fillets (haddock, cod, flounder) in flour and egg, then fry. What she didn’t do was use butter and lemon after. She just fried it in canola oil, not pan sear. Looking forward to trying your recipe. Thank you.
Only saw this earlier in the week and tried it tonight... it really is sensationally good! The missus loved it too and gave it a 10/10. Nice one Scott 👍
I had already put blackened fish seasoning on my cod when I found this video, but I did the flour and egg coating over it and pan fried it just lile you did. Turned out awesome! Thanks for this. :)
I’ve been professional chef nearly 50 years now and had to try this at home for my wife! Wow , despite the cod being thicker then yours and leaving skin on which took slightly longer then 7 minutes. It was amazing, especially the lemon juice and butter basting , thanks for the inspiration 🙌
I was set to make beer battered cod until I realized I forgot the beer so I tried this instead and it was absolutely delicious. The egg and light dusting of flour basically formed a cocoon that made it extra tasty and looked great too. Thanks for the video!
I just tried your recipe and the cod fillets turned out perfect. I did add some fresh dill to the flour to give it a little extra flavor. I'm going to make fish more often. Thank you!
After 50 years of wondering and once trying the egg on BEFORE the flour I have just today learnt jow to do it properly,!!!THANK YOU SO MUCH for this enlightening video....(.and the entertaining subtitles!!)I 'll be looking at more of your tips for sure!!!
I cooked this for my wife and she was amazed. First time cooking it and I followed your simple steps. Thanks, It's definitely going in my menu rotation.
I am 61 and I want to say a big thank you for the recipe I can tell you it was the nicest piece of smoked cod I've ever tasted. Will be trying to use same method for monk fish and haddock I'm sure it will be as good glad to have seen this video.
I am 63 yrs old and this is how I grew up preparing and serving COD fish. Add a bit of rice flower to the flour and tell me about the difference. You can also soak your COD fish in handmade sauce (finely chopped parsley, coriander, garlic, ginger juice or paste, salt, black pepper and saffron for colouring). Thank you Scott for sharing your experience. Zora the Mediterranean lady not just fish & chip but more than that in that part of the world -Casablanca
I was planning to cook some cod fillets tonight, and I remembered finding this video the last time I did this. I was sure I saved it to favorites, so I went and looked. Couldn't find it. Oh, man. So, I searched RU-vid and ,luckily, I found it again (now it's definitely saved to favorites). So, I patted the fillets dry with paper towels, I floured them, I put them in the egg wash, and I put them in a nice hot cast iron pan. I timed each side and looked at the bottoms when the timer went off (I ultimately left them for a minute longer because mine were thick and didn't look ready to turn). After I turned them (they didn't stick to the pan at all, and didn't fall apart), I ground a bit of fresh black pepper on them and put a couple of pats of butter in and they quickly melted a started browning. I basted the fillets for a few minutes and then took them out of the pan. With the exception of the cooking time, I followed your method to the letter. Those fillets turned out perfect! The "flour first, egg wash next" is the perfect plan for cooking delicate fish fillets in a skillet. Thank you for sharing this!
I totally abused this recipe when I first tried it, since being a college kid I was forced to make some strange substitutions... but it ended up really delicious anyways! Solid instructions, thank you for posting Scott. c: Here's what I substituted when I made my own: -"Donut Cookie" flour instead of regular flour. I got a ton of these as a gift from bf's mom, and I had no regular flour in the apt. sooo... it was the strangest thing but still worked well! -Frozen cod instead of fresh. I'm in the middle of the continent, so fresh isn't practical. I got this cod since my family had bought it but never wanted to make it. -Diet Mountain Dew instead of Lemon Juice. Odd, but it's what I had! xD -Canola Oil instead of Olive. My mom doesn't like olive, so when she gets me groceries she always gets me canola. Oh well... -Fresh green onions on top afterwards, just to spice it up. Green onions go well with a lot of stuff c:
My Mother was from NFLD. This is similar to how she fried her delicious Cod just minus the butter. I could never make it like she did- never was like hers. Haven’t tried in years to make it but because my daughter misses this dish so much and would like to teach her daughter I’ll be giving it another try! 🙂 Thank you for your video!
I coat my cod loin with seasoned flour, put it in a cast iron skillet with butter and olive oil, fry at medium for 2 minutes on each side, then place the skillet of loin in the oven at 350 F for appx. 7 minutes, i have never had a problem with the loin falling apart.
Hello Scott, I was wanting something different for dinner and I stumbled across your channel. I couldn't stop watching! Next thing I knew I was headed to the grocery store. It was easy and tasted AMAZING!!! My wife couldn't stop eating it. Thank you for sharing... I am sure to be a follower of yours. As an earlier comment stated "a healthier alternative to Fish-n-Chips".
I tried this recipe and the fish was outstanding! Thank you so much for posting this video sir. My wife asked me to cook this dish, over and over again with extra lemon and butter sauce and it's a big hit every time. Thanks again for the wonderful recipe.
Cooked this recipe tonight, have to say it was the best piece of cod i have ever tasted. It cooked to perfection in 7 mins, and not a hint of egg. Thank you so much for sharing.
Cod in heaven. I am not the biggest Cod fan, but after trying your recipe and tip for keeping it in one piece, I have been converted and seen the light. It flaked as it should but the flakes stayed in one piece and it was moist all the way through...Superb! Cheers, Simon.
Thanks for this. Just finished a 3 day juice detox and wanted some healthy white fish to get back into solid food. I have never cooked cod before and had no idea of how too. Followed the instructions exactly and it came out perfect. Will definatley follow this again!
Turned out really wall. I had to cook mine 2 minutes longer because it was quite thick but I love the simplicity, delish. Will make again, thanx Scott.
That flour trick is pretty traditional in my experience. I have a cod fillet. I will try your recipe. Salt, pepper, lemon; all staples. I look forward to it!
I felt the skin on the a cod but,still cooked it like this! It was Magnificent . I used Cornflower because that's all I had. You never tasted the egg. Good trick Thank You!
I just cooked my cod for supper and it was the best I have ever tasted, better than most fish n chips shops. However I didn't have lemon am sure it will hv tasted even better. Thank you Scott my family enjoyed your recipe.
I'm a fan of fish, but I only recently started buying skinless Cod filets, as it fits my high-protien low calorie diet better than Salmon did. (I'm eating almost a pound of meat, either chicken or fish, per day. While also staying under 2,000kcal). The skinless Cod is quite annoying to fry in a cast iron skillet, because it falls to pieces. My old trick was use a very hot skillet, seer one side and immediately flip before it started cooking through. This helped keep it together. But it always crumbled when I tried to remove the filet, and got really bad if it started to stick. Your egg trick is next level. I Love it!
Thanks! I'm cooking cod for the 1st time tonight. I usually dip my fish in egg first then flour but I'm trying your way tonight. Thanks for sharing the video :)
