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Cod flanks

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Gator1
Gator1 Posts: 37
edited November -1 in EggHead Forum
I have been trying to grill some frozen cod flanks and keep ending up with a rubbery consistency. I have a whole bag of them and sincerely hope the problem is not just the "frozen" part.
Does anyone have any suggestions?
Is a fish grill worth the effort?
Jim
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
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    gator1,
    Cod should be light and flaky. How are you cooking them? How thick are they??[p]I like most fish grilled over a hot fire direct...right on the grate. Cod is a bit tricky to flip without it falling apart, but it can be done with smaller pieces and a little care and practice. 3-5 minutes per side should doya.[p]Been cooking fish for several years this way, and I still do not own a fish grill.[p]Some more info on what you are doing, and hopefully we can narrow your problem down....maybe to the fish itself.[p]Cheers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Gator1
    Gator1 Posts: 37
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    Nature Boy,
    Thanks for the quick response! These are cod flanks about 1/2 inch thick. I had them in an aluminum pan with some butter and garlic at 400 degrees for about 5 minutes per side. The fish totally fell apart when I trid to flip. There is no skin on these fillets.
    Jim
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  • Joel Ferman
    Joel Ferman Posts: 243
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    gator1,
    I cooked salmon in a foil weber drip pan.... came out pretty bad, so I took a metal kabob skewer and poked a ton of holes into the bottom..... that really made a huge difference. You might want to try to cook it direct on the grill, or take a cheapie drip pan and convert it into a fish grill.
    Just a few suggestions.
    -Joel
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  • Nature Boy
    Nature Boy Posts: 8,687
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    gator1,
    Yeah. I think 1/2 inch thick cod could be tricky to grill. 1 inch thick strips 3 or 4 inches wide work great, and if you are lucky enough to find cod steaks, they grill beautifully.[p]If you did want to those thin ones on the grill, I am thinking 600 degrees for 1 minutes on first side, and 2-3 on the other side. The key is to flip before it is halfway done, and before it wants to flake. And I guess a fish grill would not hurt. It could be a real challenge to keep those thin pieces from falling apart.[p]Hell. Experimenting is half the fun.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Gator1
    Gator1 Posts: 37
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    Nature Boy,
    I'll give it a shot! I have to go buy a bag of lump on the way home and looking at fish grills should distract me from buying any more BGE stuff! Everyone seems to agree that a more direct approach is needed. I'll let you know how it turns out. Thanks!!
    Jim
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