To dry brine cod, you'll use a simple mixture of salt and sugar and then let the fish rest in the refrigerator. Here's a detailed breakdown:
Steps for Dry Brining Cod
- Prepare the Brine Mix: Combine kosher salt and sugar in a 2:1 ratio by weight. For example, if you use 2 teaspoons of kosher salt, use 1 teaspoon of sugar.
- Apply the Brine: Sprinkle this mixture evenly over the cod fillets, ensuring all surfaces are covered.
- Refrigerate: Place the brined cod fillets in the refrigerator for 45 to 90 minutes. Resting longer than 90 minutes will give the fish a more cured texture.
- Cook: After brining, cook the cod as you normally would. No need to rinse before cooking.
Why Dry Brine?
- Dry brining draws out excess moisture from the fish, resulting in a firmer texture.
- It also seasons the fish from the inside out, enhancing its flavor.
- The sugar in the brine helps with browning during cooking.
Additional Tips
- Use kosher salt for the best results, as it is less likely to clump compared to table salt.
- The amount of brine mixture you need will depend on the size and thickness of your cod fillets. You want to be sure there's a light coating on all sides of the fish.
- If you find the fish is overly salty after cooking, reduce the salt portion of the dry brine next time, but keep the sugar amount the same to maintain the desired browning effect.
- Do not dry brine your fish more than 90 minutes, as it will begin to take on a cured texture rather than a nicely seasoned and slightly firmer texture.
By following these simple steps, you can elevate the flavor and texture of your cod through dry brining.
