FILLETING FISH/ BLUE COD

After winning the salmon filleting challenge on Master Chef I thought I would show you how to fillet a blue cod!


It is imperative to use a sharp flexible filleting knife, and you have to feel the blade run closely to the back bone.

1. MAKE A CUT JUST UNDER THE WING STRAIGHT DOWN.

2. TWIST KNIFE AND PREPARE TO CUT ALONG BACK BONE

3. CUT ALONG THE BACKBONE AND KEEP AS CLOSE AS POSSIBLE TO IT

4. RUN THE KNIFE ALL THE WAY ALONG UNTIL THE FILLET COMES OFF

5. FLIP THE FILLET OVER WHILE IT IS STILL ATTACHED

6. SLICE THE FILLET RUNNING THE KNIFE ALONG THE SKIN

7. FOLLOW YOUR FINGERS ALONG THE BONE AND CUT OUT THE BONES IN A V SHAPE.

I like to simply cook fish as follows:

Dust each fillet in flour just before cooking (dust also in a hint of garlic powder....top tip)! Season well, and pan fry in knob of butter for 1and1/2 mins each side ( Depending on thickness of fillet).

Enjoy with a glass of Savignon Blanc or Pinot Gris. If you like Chardonnay then there are some great Chardonnays which will compliment fish. Remember your palate is always right so drink whatever you like!