Cast Iron Lingcod

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
We don't sear or fry fish very often. But last night I didn't want to fire up the bbq. So a simple salad and a simple high temp sear. I used coconut oil just to try and it worked out great. No coconut flavor really.

Here's the process:

Cut fish (whatever you like) into what ever serving size you want.  Season both sides of the fish with salt, pepper and whatever else you want. I added garlic powder.

Allow fish to sit for 30 minutes at room temperature.

Heat 1/4 cup of oil or butter in a medium hot cast iron skillet. I use coconut oil, but olive oil or veggie oil would work too. Once the oil has melted and spatters when water hit it, turn the heat up to high

.

Add fish on piece at a time. NOTE: If your fish has the skin on put that side down first in the pan. When Fish is golden brown on the side that is down flip. Fish is done when opaque and golden brown.

Serve with whatever sides you like.





ENJOY!!!!
 
I would eat that but prefer breaded and fried.Hope to get out for Haddock this coming Sat. points 

Richie
 
I would eat that but prefer breaded and fried.Hope to get out for Haddock this coming Sat. points 
Richie

Thanks Richie! Honestly I prefer it breaded to. My wife however does not. I would have preferred to sear it in butter too, but...
 
Last edited:
Me and the missus love seared fish, fried, or whatever the preparation.The cast iron preparation is one of our favs 
points.gif
 
Looks good!!!

I miss the days of fresh lings, cabezon and abalone from my spear fishing days at Arena Rock... 
confused.gif
 Cooking them over an open fire on the beach. Doesn't get much better... 
 
Looks good!!!

I miss the days of fresh lings, cabezon and abalone from my spear fishing days at Arena Rock... :confused:  Cooking them over an open fire on the beach. Doesn't get much better... 

Thank you!

We ate a to of fresh fish, Dungeness, oysters, mussels and clams when I lived at the coast. Good stuff.
 
Case,

Looks fantastic.  That is very similar to one of the ways we use up our cod.  Very simple and yet very tasty.
 
 
LOL... friend just laughed at me and 'plained to me we'd caught 'em before. a Ling, its a cobia? I never knew they were cod. Long and  kinda yellow.

And good eating too. See today I didn't get old cause I learned something I should have known.
The lingcod on the west coast are different than the ling of the East coast and gulf. Ours are a rockfish. Long slender bodies and the meat can be white or a turquoise green color (meat turns snow white once cooked).

https://en.wikipedia.org/wiki/Lingcod


Brown Lingcod



Green lingcod

Big lingcod!

 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky