hey all just wanted to say a little tip a chef told me about, she said to always add lemon at the end when its off the heat!! apparently the heat makes the lemon a little bitter and not as citrusy and fresh. she said cooking with lemon rind is ok but with lemon juice, you get the most out of it when you add it at the very end! ive been doing this and i much prefer the taste of adding the lemon juice after cooking, just a suggestion for people to try!
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nicholas_smith3 years, 9 months ago
that non stick pan aint gonna be non stick for much longer
B
beth_burton3 years, 7 months ago
1) squeeze water out of fish on paper towels 2) coat fish with seasoning 3) non-stick pan on med temp, with a bit of oil 4) Cook one side for 4 min then flip 5) add 2 pieces of butter and squeeze lemon juice on top, let cook for another 3 min
irene.humphries2 years, 9 months ago
Attention to detail folks - add extra flavour by really digging into that Teflon using the coarsest Stainess Steel tool you have. 👍
M
melissa_haynes4 years, 5 months ago
Hey Dano ! Much appreciate the details of squeezing the water out, before laying on paper towels. Cod is my favorite fish but disliked the sponginess of it after thawing. Thank you.
B
brunamacedo6333 years, 6 months ago
Metal utensils on nonstick pan? Crazy
M
maríadelcarmenuribe8014 years, 5 months ago
Ship Dano's globally please 🙁
M
meghana_bobal2 years ago
GREAT tip about squeezing water out. Didn't know that. I always try to gain wisdom about fish....it can be tricky.
D
diane_thompson3 years ago
My fish turned out perfect, thank you!
B
brenocosmos379 months, 4 weeks ago
I’ve never cooked cod but I just learned from this video. Thank you for keeping it really simple.❤
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georgesnight771 year, 7 months ago
I made it like this but seasoned with steak seasoning and a little truffle and the taste is incredible. I had no idea it would be so good
C
christopher_thompson4 years, 5 months ago
Could you imagine trying that with Minnesota walleye I'm going to have to say get you some of that
M
manyadaylight53 years, 1 month ago
Some words he says sounds like Mathew Mcconaughey. Thanks for the tip Chef!
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pénélopevaleon832 years ago
Gracias por esta receta! Me salvó la vida hoy!!!
irene.humphries1 year, 8 months ago
That actually looks pretty good for a frozen fillet, one thing though, you should really spoon some of the butter over the fish when plating, otherwise there wasn't much point adding it! and maybe a a bit of chopped parsley too
maríaluisa_lemus3 years, 7 months ago
Please be honest, big fan of your cooking but I have to know, does the seasoning not taste burnt?
A
amanda.matthews2 years ago
Are you using a METAL spatula. . . On a non stick pan . . . ?
V
vincent_webb1 year, 3 months ago
Made this for breakfast. We enjoyed it! Thanks!
A
ann_lewis3 years, 1 month ago
paying attention to the details ... did u use metal thingy on the nonstick pan ? :D :D :D
C
crystal_ramirez2 years, 2 months ago
Closer to blackened than pan seared — but all good. Careful not to over salt a piece of fish or it can taste like it’s about to turn bad. The butter has enough salt for a small piece of fish.
hey all just wanted to say a little tip a chef told me about, she said to always add lemon at the end when its off the heat!! apparently the heat makes the lemon a little bitter and not as citrusy and fresh. she said cooking with lemon rind is ok but with lemon juice, you get the most out of it when you add it at the very end! ive been doing this and i much prefer the taste of adding the lemon juice after cooking, just a suggestion for people to try!
that non stick pan aint gonna be non stick for much longer
1) squeeze water out of fish on paper towels 2) coat fish with seasoning 3) non-stick pan on med temp, with a bit of oil 4) Cook one side for 4 min then flip 5) add 2 pieces of butter and squeeze lemon juice on top, let cook for another 3 min
Attention to detail folks - add extra flavour by really digging into that Teflon using the coarsest Stainess Steel tool you have. 👍
Hey Dano ! Much appreciate the details of squeezing the water out, before laying on paper towels. Cod is my favorite fish but disliked the sponginess of it after thawing. Thank you.
Metal utensils on nonstick pan? Crazy
Ship Dano's globally please 🙁
GREAT tip about squeezing water out. Didn't know that. I always try to gain wisdom about fish....it can be tricky.
My fish turned out perfect, thank you!
I’ve never cooked cod but I just learned from this video. Thank you for keeping it really simple.❤
I made it like this but seasoned with steak seasoning and a little truffle and the taste is incredible. I had no idea it would be so good
Could you imagine trying that with Minnesota walleye I'm going to have to say get you some of that
Some words he says sounds like Mathew Mcconaughey. Thanks for the tip Chef!
Gracias por esta receta! Me salvó la vida hoy!!!
That actually looks pretty good for a frozen fillet, one thing though, you should really spoon some of the butter over the fish when plating, otherwise there wasn't much point adding it! and maybe a a bit of chopped parsley too
Please be honest, big fan of your cooking but I have to know, does the seasoning not taste burnt?
Are you using a METAL spatula. . . On a non stick pan . . . ?
Made this for breakfast. We enjoyed it! Thanks!
paying attention to the details ... did u use metal thingy on the nonstick pan ? :D :D :D
Closer to blackened than pan seared — but all good. Careful not to over salt a piece of fish or it can taste like it’s about to turn bad. The butter has enough salt for a small piece of fish.