How to Cook Smoked Cod | Beginner's Step-by-Step Guide | ChefsTemp

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika provides a similar smoky flavor without additives.

Dice fresh basil leaves finely for the compound butter.

Add 1/2 stick of room temperature butter to the bowl.

Zest half a lemon using a microplane, avoiding the white pith.

Squeeze the juice of half a lemon into the mixture.

Press 3 cloves of garlic through a garlic press into the bowl.

Add 2 tablespoons of barbecue rub to the mixture.

Optionally, add 1 teaspoon of miso to enhance flavor.

Lay out plastic wrap and place the butter mixture in the center.

Roll up the plastic wrap to form a log and refrigerate it.

Season both sides of the cod fillets with Kinder's lemon pepper seasoning.

Insert a Chef's Temp Pro Temp Plus thermometer into the thickest part of the fish, ensuring 1 cm is sticking out.

Smoke the cod at 225°F for about 1 to 2 hours, or until it reaches an internal temperature of 100°F.

Increase the temperature to high until the cod reaches an internal temperature of 140°F.

Top the hot cod with slices of the compound butter and let it melt over the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens