Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Bake: at 350° to 400° F. Broil: 4" from broiler heat. Pan Fry: medium high.
* Cooking times and temperatures may vary substantially. Cook to an internal temperature of 145 °F
SAUTE: Dip Alaskan Cod in seasoned flour. Saute in oil, butter or margarine over medium heat, until lightly browned on both sides.
POACH: Fill large skillet with 2-3 inches of water. Season with salt, onion, lemon, bay leaf and peppercorns. Bring to boil. Add Alaska cod and cover tightly with a lid. Reduce heat and simmer until done.
SIMMER: For stews and chowders, add serving-size pieces of Alaskan Cod during final 10 minutes of cooking. Simmer, covered, 10 minutes, until done, taking care not to over-stir.
DEEP FRY: Dip serving-size Cod pieces into batter and/or seasoned crumbs. Deep fry at 350 degrees F until outside is golden brown and Cod flakes easily with a fork.