Jo Pratt’s easy fish supper – a classic British favourite. Most often sold as fillets and loins, cod is also available whole and headless, cold-smoked, dried harissa aioli salted.
Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces. Cod is the most popular fish for fish and chips, but is also excellent in fishcakes, fish pies, tempura and chowder. The BBC is not responsible for the content of external sites. Read about our approach to external linking.
