I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make neither heads nor tails from it.
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Some recipes claim you should cook for 5 minutes, other for one hour. Most agree on 15 minutes.
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Some give thickness in inches as a measure for determining the time. Others say you have to look for the flakes.
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Oven temperatures range from 160ºC to 205ºC (320F – 400F).
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Others say poach…
What's the real story here? Is anybody out there an expert in cod?
Best Answer
Cooking time will vary greatly depending not only on the cut of fish but also the cooking method. In general, your cod will be done when it reaches an internal temperature of 54°C (130°F), regardless of cooking method. Here are some times/temperatures that work for me:
Basically, it doesn't matter which method you use as long as your cod ends up with an even internal temperature of around 54°C (130°F).