10 Easy Tips for Cooking Cod on a Griddle
Can You Griddle Cod?
Cooking cod on a griddle is as easy as pie. Take one piece of raw fish, a griddle, a dash of seasoning, a lick of olive oil and in less than 15 minutes, you’ll have a delicious plate of delicate, flaky cod with a skin so crispy and flavorsome, you’ll never touch a steamer again. Unlike certain other cooking methods, a griddle cooks quickly and evenly, given you a perfectly cooked piece of fish with all its natural juiciness and flavor intact. Don’t believe me? Then try one of these amazing recipes and see for yourself.
A Beginner’s Guide to Cooking Cod on a Griddle
If your new to cooking fish on the griddle, leave your concerns at the door with this super-easy, super-quick recipe.
What you’ll need:
- A Fillet of Cod
- A Griddle
- A Dash of Olive Oil
- A Sprinkle of Seasoning
- 15 minutes
- An appetite
What you’ll do:
- 1. Preheat the griddle to a medium high temperature.
- 2. Brush both side of the cod with olive oil and season.
- 3. Place the cod skin side up on the griddle.
- 4. Cook for 3-5 minutes (depending on the thickness of the cod).
- 5. Flip, and cook for another 3-5 minutes.
- 6. Remove from the griddle and allow to rest for 5 minutes before serving.
What you’ll get:
- Perfection on a plate!
How Long Does it Take to Cook Cod on a Griddle?
Actual cooking time will depend on the thickness of the cod fillet, but as a general guideline, allow 8 minutes of cooking time per inch of thickness. This equates to 4 minutes per side. Remember, over- cooking is just as bad as under- cooking: watch the fish carefully as it cooks and remove from the heat as soon as it looks done… if you’re not sure, prick the flesh with a knife. If it flakes, it’s ready. For 100% accuracy, use a meat thermometer: the cod is cooked once it reaches an internal temperature of 145°F.
Griddled Cod Fillet Recipes
If I’ve convinced you of the merits of griddling cod, why not try one of the delicious recipes… satisfaction guaranteed!
Griddled Cod with a Medley of Vegetables
Quick, simple and nutritious, this makes an easy midweek dinner that all the family will enjoy.
Serves 4
Cooking time: 15 minutes
Ingredients
- 4 fillets of raw cod
- 12 stoned olives
- 5 tomatoes, cut into wedges
- A big handful of trimmed French beans
- A handful of chopped fresh basil
- Olive oil
- Salt and freshly ground black pepper to season
Method
- 1. Preheat the griddle to a medium high temperature.
- 2. Brush both sides of the cod with olive oil and season.
- 3. Place the fish skin side up on the griddle and cook for 3-5 minutes.
- 4. Flip the fish, add the beans, tomatoes and olives to the griddle and cook for a further 3-5 minutes, or until the fish is cooked all the way through. Stir the vegetables occasionally as they cook.
- 5. Remove the fish from the heat and leave to rest on a platter.
- 6. Cook the vegetables for another minute or so (depending on whether you prefer them crunchy or tender).
- 7. Serve the fish with the vegetables heaped on top, and with a sprinkle of chopped basil to finish.
Griddled Cod and Potatoes
This recipe is so comforting and delicious, don’t be surprised if your guests demand a second helping.
Serves: 4
Ingredients
- 4 cod fillets
- 8 potatoes, halved and sliced into thick half moons
- 1 large onion, quartered and sliced thickly
- 2 tbsp olive oil, plus extra for brushing
- 1 cup chicken or vegetable stock
- 1 red pepper, sliced
- Salt and pepper to season
- Lemon wedges to serve
Method
- 1. Combine the peppers, potatoes and onions with the oil and season generously with salt and pepper.
- 2. Pop the vegetables into an ovenproof dish, add the stock and cover. Cook on a high heat in the oven for 40 minutes. Remove the lid and cook for a further 20 minutes.
10 minutes before removing the potatoes, start cooking the cod.
- 3. Preheat the griddle to a medium high heat.
- 4. Brush both sides of the cod with olive oil and place skin side up on the griddle.
- 5. Cook for 3-5 minutes per side, depending on the thickness of the fish.
- 6. Dish up the potatoes and lay the cooked cod on top.
- 7. Serve with some fresh lemon wedges to finish.
Griddled Cod with Butter, Lemon and Green Onion
You can’t get much simpler than this incredibly tasty recipe for buttered cod. Serve with mashed potatoes and a green salad for a protein packed, satisfying lunch.
Serves 2/4
Cooking time: 35 minutes
Ingredients
- 2 cod fillets, cut in half
- 1 tbsp Cajun seasoning
- ½ tsp lemon pepper
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp butter
- 1 tbsp oil
- Juice of 1 lemon
- 2 tbsp chopped green onion
Method
- 1. Preheat the griddle to a medium high heat.
- 2. Mix the Cajun seasoning, lemon pepper, salt, and black pepper together.
- 3. Lightly brush both sides of the cod with the oil, and dust with the seasoning mix.
- 4. Meanwhile, melt the butter in a small saucepan, stir in the lemon juice and add the onion. Sweat the onion for around 3 minutes, or until tender.
- 5. Place the cod on the griddle skin side up, and cook for 3-5 minutes per side, regularly basting with the onion butter mix.
- 6. Remove from the heat and allow to rest for a few minutes before serving.
Battered Griddled Cod
Enjoy these battered cod fillets with chunky potatoes wedges, a heap of green peas and a dollop of tomato ketchup for a delicious take on the British classic, Fish and Chips.
Ingredients
- 2 cups flour
- 1 cup milk
- 2 cups bread crumbs
- 6-8 oz. boneless cod fillets
- Oil
- Salt and pepper to taste
- Lemon wedges to serve
Preparation
- 1. Pour the milk into a bowl.
- 2. Set up 4 plates: the first should have the cod, the 2nd should be spread with flour, the 3rd should be spread with breadcrumbs, and the 4th should (for now) stay empty.
- 3. Season the cod lightly with salt and pepper.
- 4. Dredge the first cod fillet through the flour, making sure to coat both sides.
- 5. Shake off any excess, then dip the fillet into the bowl of milk.
- 6. Dredge the milky cod through the breadcrumbs, pressing firmly.
- 7. Place the cod carefully onto the empty plate and repeat the process until all the cod pieces are coated.
- 8. Place the fillets in the fridge for a minimum of 15 minutes, but ideally for 2 hours (the longer you leave them, the better the coating will adhere to the fish).
Method
- 1. Lightly oil the griddle and bring to a medium- high heat.
- 2. Once the oil is hot, fry the cod fillets in batches for 3-5 minutes. Once the underside is golden brown, flip, and cook for a further 3-5 minutes.
- 3. Keep the cooked fillets warm in a 200°F oven until all the batches are cooked.
- 4. Serve immediately with a wedge of lemon juice.
The Best Tips for Cooking Cod on a Griddle
To recap, here’s my top 10 tips for fabulous fish.
- Always brush both sides of the cod with oil before cooking.
- Cook skin side up first to ensure even cooking.
- Allow 8 minutes of cooking per inch of thickness.
- Let the cod rest for 5 minutes before serving.
- Cook without breading for a more delicate result.
- Don’t forget to season: lemon juice, parsley, soy sauce, ginger, garlic, and tarragon are all great accompaniments to cod (and never forget those old stalwarts, salt and pepper).
- If you’re cooking the cod in batches, keep the cooked cod warm in a preheated, 200°F oven, or in a paper lined sheet pan.
- Use a meat thermometer for guaranteed results. The cod is ready once it reaches an internal temperature of 145°F.
- Remember to flip: after 3-5 minutes of cooking, flip the fillet over and cook for another 3-5 minutes on the other side.
- Don’t neglect healthy and safety: always check the fillets for bones, and never forget to sanitize your work surfaces after they’ve been in contact with raw fish.
