Yummy! I had ling cod bellies and didn't brine it. Was a little stingy on butter, but sauteed the salted fillets in butter in cast iron pan skin side last so the meat side was up on the flip, then added the toppings except additional butter and cooked in the oven, leaving it in the cast iron pan (saved on dishes). Would make again. Thanks for the recipe!
This was an odd one, I had caught my own lingcod and wanted to try something different with it.. The frypan method with five minutes on each side cooked the cod through. When I tried to switch it to the baking pan for the oven portion the cod fell apart. Should have just done it in the oven by itself or even the pan on the stove. Didn't need both. It was bland as well, wouldn't make this recipe again.
Yummy! I had ling cod bellies and didn't brine it. Was a little stingy on butter, but sauteed the salted fillets in butter in cast iron pan skin side last so the meat side was up on the flip, then added the toppings except additional butter and cooked in the oven, leaving it in the cast iron pan (saved on dishes). Would make again. Thanks for the recipe!
I didn't change anything. It was delicious!!
I skipped frying the cod. I just put it in hot 450F oven. After 10 min I added crumbs and lowered the temperature to 400F. It was done in next 20 min.
It was pretty good for something super quick. Next time I'd take the time to batter the fist though.
I just finished eating this. It was good but to be honest I found it to be a bit bland. I feel 4 stars is generous but oh well:) served with green beans and mini golden potatoes. For cod I prefer the torsk recipe on this website.
We were gifted fresh ling cod and I used this recipe. Absolutely delicious. Loved the crunchiness and flavor.
I didn’t have as much long cod, so I haven’t the recipe. Even then it was too much butter for the end part. Only used little bits to put on the fish. Also the topping part only ended up using 1/4 of the already I had used. My hubby and I both liked it. It’s a keeper, will do it again.
