Cod

What it is

Cod is a white sea fish with large tender flakes and a mild, slightly sweet flavour. We cut Atlantic cod to order at the counter as fillets, loins and portions, skin on or off. Priced by weight, filleted, skinned and pin-boned by hand at no charge.

Why choose it

Cod is the fish most people already know how to cook and the one that holds a batter and stays in big clean flakes, which is why it is the classic for fish and chips done properly. It bakes, roasts, fries and takes a crust or a sauce without falling apart, and a thick loin gives you a restaurant portion at home.

How it tastes

Mild and slightly sweet, with big soft flakes that separate cleanly. The loin, the thick end, is the meatiest cut and holds together in the pan. A thick cod fillet holds a batter and stays juicy inside while the coating crisps. The flesh is lean so it turns dry if you push it, take it off the heat as soon as it flakes.

How to cook it

Bake a fillet at 180C, roast a loin at 200C for colour, pan-fry skin-side first for a crisp skin, deep-fry in batter at 180C, or air fry at 190C. Poach it gently in milk for a softer result and the base of a sauce.

What goes with it

Chips, mushy peas and tartare sauce for the classic. Parsley sauce, lemon, capers and brown butter. Chorizo, white beans and tomatoes, or a tray roast with garlic and thyme.

How long it takes

A fillet bakes in 10 to 12 minutes, a thick loin roasts in 12 to 15 minutes, pan-fries in 3 to 4 minutes a side, air fries in 8 to 10 minutes, and battered cod fries in 6 to 8 minutes. Times vary with thickness.

Nutrition

Cod is high in protein and very lean, with little fat. A typical fillet carries around 18 to 22 grams of protein. It is a good source of B vitamins and iodine. It is not an oily fish, so it is low in omega 3 compared with salmon or mackerel.

Sustainability

Ask at the counter for the day's sourcing. We can advise on Atlantic cod and on responsibly sourced options, and suggest an alternative like pollock or coley if you want one.

Where to buy it

At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.

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Common questions

Can I freeze cod?

Yes. Fresh cod freezes well for up to three months. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. Pat it dry before cooking because it holds water.

Can I air fry cod?

Yes. Air fry a cod fillet at 190C for 8 to 10 minutes until it flakes. Brush it with oil and season, or crumb it first for a crisp coating.

Which cut of cod should I use for fish and chips?

A thick loin or a chunky fillet holds a batter and stays juicy inside while the coating crisps. Ask at the counter for a piece from the thick end.

Why does my cod go watery in the pan?

Cod holds a lot of moisture. Pat it dry, season it and get the pan hot before it goes in, and do not crowd the pan. A quick sear on a thick loin keeps it from stewing.

How do I know cod is fresh?

Fresh cod smells clean and of the sea, the flesh is firm and translucent and springs back when pressed, and there is no strong fishy smell. We cut it to order at the counter so you can see it.

Is cod high in protein?

Yes. A typical cod fillet carries around 18 to 22 grams of protein and very little fat, which makes it a lean high-protein choice.