{"title":"Cod","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eCod is a white sea fish with large tender flakes and a mild, slightly sweet flavour. We cut \u003ca href=\"\/products\/cod\"\u003eAtlantic cod\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eCod 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eMild 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003eBake a fillet at 180C, roast a loin at 200C for colour, pan-fry skin-side first for a \u003ca href=\"\/blogs\/journal\/pan-fry-fish-crisp-skin\"\u003ecrisp skin\u003c\/a\u003e, \u003ca href=\"\/blogs\/journal\/beer-battered-cod\"\u003edeep-fry in batter\u003c\/a\u003e at 180C, or air fry at 190C. Poach it gently in milk for a softer result and the base of a sauce.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eChips, mushy peas and tartare sauce for the classic. Parsley sauce, lemon, capers and brown butter. Chorizo, white beans and tomatoes, or a \u003ca href=\"\/blogs\/journal\/cod-loin-traybake\"\u003etray roast\u003c\/a\u003e with garlic and thyme.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eCod 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eCan I freeze cod?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eCan I air fry cod?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eWhich cut of cod should I use for fish and chips?\u003c\/h3\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhy does my cod go watery in the pan?\u003c\/h3\u003e\n\u003cp\u003eCod 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I know cod is fresh?\u003c\/h3\u003e\n\u003cp\u003eFresh 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.\u003c\/p\u003e\n\u003ch3\u003eIs cod high in protein?\u003c\/h3\u003e\n\u003cp\u003eYes. A typical cod fillet carries around 18 to 22 grams of protein and very little fat, which makes it a lean high-protein choice.\u003c\/p\u003e","products":[{"product_id":"cod","title":"Cod","description":"\u003cp\u003eCod is a white sea fish with large tender flakes and a mild, slightly sweet flavour. The flesh is lean, so it turns dry if pushed past the point where the flakes separate. Take it off the heat as soon as it flakes and it stays juicy.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we cut cod into fillet portions to the size you want, skin on for the pan or skinned for pies and poaching, pin-boned by hand. A thicker portion from the loin end holds together in the pan and carries a batter without breaking up.\u003c\/p\u003e\u003cp\u003eBake it at 180C for 10 to 12 minutes, pan-fry skin-side first for a crisp skin or poach it in milk as the base for a parsley sauce.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313211642120,"sku":"FTS-COD-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313211674888,"sku":"FTS-COD-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/21-cornish-cod-whole_da59ffde-8cf9-46be-bf6a-c6ba13dcce66.jpg?v=1785174626"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/collections\/fts-cod-whole-ice.jpg?v=1785185988","url":"https:\/\/fromthesea.co.uk\/collections\/cod.oembed","provider":"From The Sea","version":"1.0","type":"link"}