Cooking methods for Murray cod

Cooking with Aquna Murray Cod with a few tips and tricks. Whatever the cooking method, season your fish with salt and pepper. In other words, sprinkle your cut with a little of each before you begin.

Pan fry

Pan-fry your Aquna Murray Cod in a quality non-stick pan, brushing it with a tablespoon of oil or release spray. Alternatively, if you’re using a cast-iron or stainless-steel pan, place a piece of baking paper in the bottom of the pan, and drizzle some oil on top. Now, you’re ready to start cooking.

Skin-on

With your pan on a low-to-medium heat, place your fish skin-side down and cook gently for 5-6 minutes until the skin goes crisp. Turn your fish over and finish cooking in the pan. Alternatively, complete cooking your fish in the oven for 5-6 minutes (depending on thickness).

Skin-Off

With your pan lined with baking paper, on a medium heat, gently fry your fish until it’s for approximately 5 minutes (or until golden brown). Turn your fish over and finish cooking in the pan. Alternatively, complete cooking your fish in the oven for 5-6 minutes (depending on thickness).

To test if cooked, press down lightly on the edge of the fish and the flesh will push away in a clean flake.

Baked

If you’re nervous about cooking fish, baking is the simplest cooking method. Using a thick cut of fish like the loin, season, add a little oil, and place it skin-side down on an oven tray lined with baking paper. Cook for approximately 10-12 minutes in a moderate oven (170-180 degrees).

Serve with your favourite sauce or a slice of lemon.

Battered

Choosing a tail fillet of Aquna Murray Cod because it’s thinner, season your fish and dust it in plain flour. Setting your deep fryer to a temperature of 220-240 degrees Celsius, cook for 5-6 minutes until golden brown.

Steamed

Choosing a tail or loin fillet, steaming your Aquna Murray Cod is fast and easy. Place a piece of foil on a cutting board or bench, overlay with a piece of baking paper. Position your fish fillet and favourite fresh herbs on top, along with 1-2 teaspoons of water. Season.

Fold the foil and baking paper into a pouch around the fish, trapping the steam. Place in a moderate oven (160-170 degrees) and steam for 10-12 minutes until cooked through. Be careful when opening the pouch, as the steam can escape quickly and cause burns.

Grilled

Marinate a tail or barbecue fillet of Aquna Murray Cod, season and lightly oil. Place onto a hot grill, skin-side down. After 4-5 minutes, flip your fish to cook the other side for a further 4-5 minutes, depending on the thickness. If barbecuing, line the flat side with baking paper and grill to perfection.