18 Savory Cod Liver Recipes Delicious

Classic Cod Liver Pâté

So, you’ve decided to dive into the world of pâtés, and not just any pâté, but the classic cod liver pâté. It’s rich, it’s creamy, and honestly, it’s a bit of a showstopper at any gathering. Let’s get into it, shall we?

Ingredients

• 1 cup cod liver, drained and finely chopped
• 1/2 cup unsalted butter, softened
• 1 small onion, finely diced
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Prep the onions: In a small pan over medium heat, sauté the finely diced onion until it’s translucent and slightly golden, about 5 minutes. Let it cool.
2. Blend the base: In a food processor, combine the cod liver, softened butter, and cooled onions. Pulse until the mixture is smooth.
3. Season it up: Add the lemon juice, salt, black pepper, and nutmeg to the processor. Blend again until everything is well incorporated and the pâté is creamy.
4. Chill to set: Transfer the pâté to a serving dish or a mold, cover with plastic wrap, and refrigerate for at least 2 hours to let it firm up.

This pâté is luxuriously smooth with a hint of brightness from the lemon and warmth from the nutmeg. Serve it on toasted baguette slices or with crisp cucumber rounds for a refreshing contrast.

Cod Liver and Onion Tart

Hey, have you ever thought cod liver could be the star of a dish? Well, buckle up, because this Cod Liver and Onion Tart is about to change your mind with its rich flavors and buttery crust. It’s like the ocean decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• 1 pre-made pie crust (because we’re all about that easy life)
• 1 cup thinly sliced onions (about 1 medium onion, and yes, tears are part of the process)
• 1/2 cup cod liver, drained and chopped (trust me on this)
• 2 tbsp unsalted butter (for that golden, buttery goodness)
• 1/2 tsp salt (to make everything pop)
• 1/4 tsp black pepper (for a little kick)
• 2 eggs (the glue that holds our tart together)
• 1/2 cup heavy cream (because rich is what we’re aiming for)
• 1 tbsp olive oil (for sautéing those onions to perfection)

Instructions

1. Preheat oven: Crank that oven up to 375°F (190°C) to get it ready for our tart.
2. Sauté onions: Heat olive oil in a pan over medium heat, add onions, and cook until they’re golden and sweet, about 10 minutes. Tip: Stir occasionally to prevent burning.
3. Prepare filling: In a bowl, whisk together eggs, heavy cream, salt, and pepper. Fold in the cod liver and sautéed onions. Tip: Don’t overmix to keep the cod liver chunks intact.
4. Assemble tart: Lay the pie crust in a tart pan, pour the filling over it, and smooth the top. Tip: Trim any excess crust for a neat edge.
5. Bake: Slide the tart into the oven and bake for 25-30 minutes, until the filling is set and the crust is golden. Tip: Check at 25 minutes to avoid overbaking.

This tart comes out with a creamy, rich filling that contrasts beautifully with the flaky crust. Serve it warm with a side of crisp greens to cut through the richness, or hey, just enjoy it as is—no judgment here.

Creamy Cod Liver Dip

Look, I know cod liver might sound a bit fancy or even intimidating, but trust me, this Creamy Cod Liver Dip is about to become your go-to for impressing guests or just treating yourself. It’s rich, smooth, and packed with flavors that’ll make you forget you’re eating something so good for you.

Ingredients

• 1 cup canned cod liver, drained and mashed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 small onion, finely grated
• 2 tbsp fresh dill, chopped

Instructions

1. Prep the cod liver: In a medium bowl, mash the drained cod liver with a fork until it’s smooth but still has a bit of texture.
2. Mix the base: Add the sour cream, mayonnaise, and lemon juice to the bowl with the cod liver. Stir until everything is well combined.
3. Season it up: Sprinkle in the salt and black pepper, then add the finely grated onion. Mix well to distribute the flavors evenly.
4. Add the dill: Fold in the chopped fresh dill for that herby freshness. Taste and adjust the seasoning if needed, but remember, the flavors will meld and intensify as it chills.
5. Chill to perfection: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This step is crucial for letting the flavors come together.

This dip is luxuriously creamy with a subtle briny depth from the cod liver, balanced by the tang of sour cream and the freshness of dill. Serve it with crispy toast points, crackers, or even as a fancy sandwich spread for a lunch upgrade.

Cod Liver Salad with Fresh Herbs

Okay, so you’re staring at a can of cod liver thinking, ‘What on earth do I do with this?’ Well, my friend, you’re about to make the most unexpectedly delicious salad that’ll have you coming back for seconds. It’s rich, it’s fresh, and it’s packed with flavors that play off each other like best friends at a summer picnic.

Ingredients

• 1 can (7 oz) cod liver, drained
• 1/2 cup red onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 hard-boiled eggs, chopped

Instructions

1. Prep the cod liver: Gently break apart the cod liver into bite-sized pieces in a mixing bowl. Try to keep some chunks for texture.
2. Mix the veggies and herbs: Add the red onion, dill, and parsley to the bowl with the cod liver. Toss lightly to combine.
3. Whisk the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well blended. Tip: The dressing should taste bright and slightly tangy; adjust lemon or salt if needed.
4. Combine everything: Pour the dressing over the cod liver mixture and gently toss to coat everything evenly. Be careful not to mash the cod liver too much.
5. Add the eggs: Fold in the chopped hard-boiled eggs last to keep them from breaking apart too much.
6. Chill before serving: Let the salad sit in the fridge for at least 30 minutes. This lets the flavors meld together beautifully.

This salad is a creamy, tangy dream with pops of freshness from the herbs and a bit of crunch from the onions. Serve it on toasted rye bread for an open-faced sandwich that’s downright addictive.

Cod Liver and Potato Hash

Picture this: it’s a lazy Sunday morning, and you’re craving something hearty but not too heavy. That’s where this Cod Liver and Potato Hash comes in—it’s like a hug in a pan, with the rich flavor of cod liver playing nice with crispy potatoes.

Ingredients

• 2 cups diced potatoes (1/2 inch cubes)
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/2 cup cod liver, drained and chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Prep the potatoes: Rinse the diced potatoes under cold water to remove excess starch, then pat them dry with a paper towel.
2. Heat the oil: In a large skillet, heat the olive oil over medium heat until it shimmers, about 2 minutes.
3. Cook the veggies: Add the onions and bell peppers to the skillet, sautéing until they’re soft and the onions are translucent, about 5 minutes.
4. Add the potatoes: Toss in the potatoes, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a good crust.
5. Season and stir: Sprinkle the salt, black pepper, and paprika over the potatoes, then give everything a good stir. Cook for another 10 minutes, stirring occasionally, until the potatoes are golden and tender.
6. Mix in the cod liver: Gently fold in the chopped cod liver, cooking for just 2 more minutes to warm it through without breaking it up too much.

The hash comes out with a perfect mix of crispy and tender, the cod liver adding a luxurious depth. Try topping it with a fried egg for breakfast, or serve it alongside a crisp salad for a lighter meal.

Cod Liver Croquettes

Ever find yourself staring into the depths of your pantry, wondering what to do with that can of cod liver you bought on a whim? Well, today’s your lucky day because we’re turning that into something downright delicious—Cod Liver Croquettes. Trust me, even the skeptics at your dinner table will be asking for seconds.

Ingredients

• 1 can (7.5 oz) cod liver, drained and mashed
• 2 cups mashed potatoes, cooled
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil, for frying

Instructions

1. Mix the base: In a large bowl, combine the mashed cod liver, mashed potatoes, flour, egg, salt, and pepper until well blended. The mixture should hold together when pressed.
2. Shape the croquettes: With wet hands, form the mixture into 8 small patties, about 1/2 inch thick. This prevents sticking and makes shaping easier.
3. Heat the oil: In a large skillet, heat the vegetable oil over medium heat until it shimmers, about 350°F. A drop of water should sizzle when it hits the oil.
4. Fry to golden: Carefully add the croquettes to the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until deeply golden and crispy.
5. Drain and serve: Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil. Serve hot for the best texture.

These croquettes are a perfect mix of crispy on the outside and tender on the inside, with a rich, savory flavor that’s surprisingly not fishy. Try serving them with a dollop of tartar sauce or atop a crisp salad for a light meal.

Cod Liver and Avocado Toast

Kickstart your morning with something unexpectedly delicious—Cod Liver and Avocado Toast. It’s the kind of breakfast that makes you feel fancy without trying too hard, and trust me, your taste buds will thank you.

Ingredients

• 2 slices of sourdough bread
• 1 ripe avocado, pitted and peeled
• 1/2 cup canned cod liver, drained
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 eggs
• 1/4 tsp red pepper flakes

Instructions

1. Toast the bread: Heat a skillet over medium heat. Add the sourdough slices and toast for 2-3 minutes on each side until golden brown.
2. Mash the avocado: In a bowl, mash the avocado with lemon juice, salt, and black pepper until smooth but slightly chunky.
3. Warm the cod liver: In the same skillet, add olive oil and cod liver. Warm for 1-2 minutes, breaking it into smaller pieces with a spatula.
4. Fry the eggs: In another part of the skillet, fry the eggs sunny-side up for about 3 minutes until the whites are set but the yolks are still runny.
5. Assemble the toast: Spread the mashed avocado on the toasted bread, top with warm cod liver, and place a fried egg on top of each slice.
6. Season and serve: Sprinkle with red pepper flakes for a little heat and serve immediately.

The creamy avocado and rich cod liver create a luxurious texture, while the runny egg yolk adds a silky finish. Try it with a drizzle of hot sauce for an extra kick.

Cod Liver and Egg Salad

Believe it or not, this Cod Liver and Egg Salad is about to become your new favorite quick fix for those days when you’re craving something rich, creamy, and packed with flavor. It’s surprisingly simple to whip up, and the combo of cod liver and eggs is a match made in heaven.

Ingredients

• 1 can (7 oz) cod liver, drained
• 4 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice

Instructions

1. Prep the eggs: Chop the hard-boiled eggs into small, bite-sized pieces and place them in a large mixing bowl.
2. Add the cod liver: Gently fold in the drained cod liver, breaking it apart slightly with a fork to mix well with the eggs.
3. Mix the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, black pepper, and lemon juice until smooth.
4. Combine everything: Pour the dressing over the egg and cod liver mixture, then add the chopped red onion and dill. Stir gently until everything is evenly coated.
5. Chill for flavor: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together beautifully.

The salad comes out creamy with a delightful crunch from the red onion, and the dill adds a fresh, herby note that cuts through the richness. Try serving it on toasted rye bread or with crisp lettuce cups for a light yet satisfying meal.

Cod Liver and Mushroom Risotto

You know those days when you’re craving something rich, comforting, but a tad fancy? Yeah, today’s that day, and this Cod Liver and Mushroom Risotto is about to become your new best friend. It’s creamy, it’s umami-packed, and yes, it’s got that little something extra to make your taste buds dance.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/2 cup cod liver, drained and chopped
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Sauté the base: In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Toast the rice: Add Arborio rice to the pan, stirring to coat each grain in oil. Toast for 2 minutes until the edges become slightly translucent.
3. Deglaze with wine: Pour in white wine, stirring constantly until fully absorbed. Tip: This is where the risotto starts to develop its depth of flavor.
4. Begin adding stock: Add warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. Cook the mushrooms and cod liver: In a separate pan, sauté mushrooms and cod liver in butter until golden, about 5 minutes. Season with salt and pepper.
6. Combine and finish: Fold the mushroom and cod liver mixture into the risotto. Stir in Parmesan cheese and parsley. Tip: The risotto should be creamy but still have a slight bite to it.
7. Serve immediately: Dish up the risotto while it’s hot. Tip: A drizzle of truffle oil on top can elevate this dish to restaurant-quality.

The texture? Creamy with little bursts of richness from the cod liver. The flavor? A deep umami that’s balanced by the freshness of parsley. Try serving it with a crisp white wine and watch how quickly it disappears.

Cod Liver and Spinach Quiche

Zesty doesn’t even begin to cover this Cod Liver and Spinach Quiche – it’s like a hug from the ocean with a leafy green high-five. Perfect for when you’re feeling fancy but also really hungry.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup cod liver, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Prep pie crust: Unroll the pre-made pie crust and press it into a 9-inch pie dish. Crimp the edges for a fancy touch.
3. Sauté spinach: In a pan over medium heat, warm 1 tbsp olive oil. Add 2 cups spinach and sauté until just wilted, about 2 minutes. Tip: Don’t overcook the spinach; it’ll cook more in the oven.
4. Whisk eggs: In a bowl, whisk together 4 eggs, 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Layer ingredients: Spread the sautéed spinach and 1 cup chopped cod liver evenly over the pie crust. Pour the egg mixture over the top. Tip: Let the mixture sit for a minute to settle into the nooks and crannies.
6. Add cheese: Sprinkle 1/2 cup grated Parmesan cheese on top for a golden, cheesy crust.
7. Bake: Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check at 30 minutes; oven temps can vary.

This quiche comes out creamy with a slight briny kick from the cod liver, balanced by the earthy spinach. Serve it warm with a side of tangy arugula salad to cut through the richness.

Cod Liver and Tomato Bruschetta

You know those days when you’re craving something fancy but also kinda weird? Yeah, that’s exactly when this Cod Liver and Tomato Bruschetta comes in clutch. It’s like your classic bruschetta got a seafood upgrade, and trust me, it’s a game-changer.

Ingredients

• 1 baguette, sliced into 1/2 inch thick pieces
• 1/2 cup cod liver, drained and mashed
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze
• Fresh basil leaves for garnish

Instructions

1. Preheat oven: Set your oven to 375°F to get it ready for toasting the bread.
2. Toast bread: Arrange the baguette slices on a baking sheet, drizzle with 1 tbsp olive oil, and bake for 5-7 minutes until golden and crispy.
3. Mix toppings: In a bowl, combine the mashed cod liver, cherry tomatoes, minced garlic, salt, and pepper. Tip: Letting this sit for a few minutes helps the flavors meld.
4. Assemble bruschetta: Spread the cod liver mixture evenly over each toasted baguette slice. Tip: A little goes a long way with the cod liver, so don’t overdo it.
5. Drizzle and garnish: Finish each piece with a drizzle of balsamic glaze and a fresh basil leaf. Tip: The balsamic adds a sweet tang that balances the richness of the cod liver.

The bruschetta comes out with this perfect crunch from the toast, a creamy richness from the cod liver, and a fresh pop from the tomatoes. Try serving these at your next gathering and watch them disappear before you can say ‘more please.’

Cod Liver and Cauliflower Mash

Now, I know what you’re thinking—cod liver? Really? But trust me, when paired with creamy cauliflower mash, it’s a game-changer. This dish is like the underdog of comfort food, surprising you with its rich flavors and velvety texture.

Ingredients

• 1 lb cod liver, cleaned and patted dry
• 1 large head cauliflower, cut into florets
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Prep the cauliflower: Steam the cauliflower florets for about 10 minutes until they’re fork-tender.
2. Mash it up: Transfer the steamed cauliflower to a bowl, add heavy cream, butter, salt, pepper, and nutmeg. Mash until smooth or blend for a silkier texture.
3. Cook the cod liver: Heat olive oil in a pan over medium heat. Add the cod liver and cook for 3-4 minutes on each side until golden brown.
4. Season to perfection: Sprinkle the cod liver with a pinch of salt and pepper right before it’s done to enhance its natural flavors.
5. Plate with care: Serve the cod liver over a bed of the creamy cauliflower mash, letting the flavors meld together beautifully.

The cod liver brings a rich, umami depth that contrasts wonderfully with the light, creamy mash. For an extra touch, garnish with fresh herbs or a squeeze of lemon to brighten up the dish.

Cod Liver and Lentil Stew

Guess what? I’ve got this cozy, nutrient-packed Cod Liver and Lentil Stew recipe that’s perfect for those days when you need something hearty but don’t want to spend hours in the kitchen. It’s like a hug in a bowl, with the rich flavors of cod liver mingling beautifully with earthy lentils.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (8 oz) cod liver, drained and flaked
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Prep the lentils: In a large pot, combine the lentils with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and set aside.
2. Sauté the veggies: Heat olive oil in the same pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 5 minutes until softened.
3. Add the cod liver: Stir in the flaked cod liver and cook for another 2 minutes to let the flavors meld.
4. Simmer the stew: Pour in the chicken broth, add the cooked lentils, smoked paprika, and cumin. Bring to a simmer and cook for 15 minutes. Season with salt and pepper.
5. Garnish and serve: Stir in the fresh parsley right before serving for a fresh pop of color and flavor.

This stew is wonderfully creamy from the lentils, with the cod liver adding a deep, umami richness. Serve it with a slice of crusty bread to soak up all the delicious broth, or over a bed of steamed greens for an extra health kick.

Cod Liver and Beetroot Salad

Kicking off with a dish that’s as nutritious as it is colorful, let’s dive into making a Cod Liver and Beetroot Salad that’ll have your taste buds dancing. It’s a perfect blend of rich, creamy, and earthy flavors that come together in a snap.

Ingredients

• 1 cup canned cod liver, drained and flaked
• 2 medium beetroots, boiled, peeled, and diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh dill, chopped
• 2 hard-boiled eggs, sliced

Instructions

1. Prep the beetroots: Start by boiling the beetroots until tender, about 30 minutes. Once cooled, peel and dice them into bite-sized pieces.
2. Mix the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper until well combined.
3. Combine ingredients: In a large mixing bowl, gently toss the flaked cod liver, diced beetroots, and chopped red onion with the dressing until everything is evenly coated.
4. Add the herbs: Sprinkle the fresh dill over the salad and give it one final gentle toss to distribute the flavors.
5. Garnish and serve: Arrange the sliced hard-boiled eggs on top of the salad for a pop of color and extra protein. Serve immediately or chill for an hour to let the flavors meld together even more.

This salad is a delightful mix of textures, from the creamy cod liver to the crunchy beetroots and the soft eggs. It’s a dish that’s as pleasing to the eye as it is to the palate, perfect for a light lunch or as a side at your next dinner party.

Cod Liver and Sweet Potato Casserole

Guess what? I’ve got this ridiculously easy yet surprisingly fancy dish that’s gonna make you look like a kitchen wizard without breaking a sweat. It’s all about that cod liver and sweet potato casserole – sounds a bit out there, but trust me, it’s a game-changer.

Ingredients

• 1 cup cod liver, drained and patted dry
• 2 large sweet potatoes, peeled and cubed
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt, 1/4 tsp
• Black pepper, 1/4 tsp
• 1/2 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Prep the potatoes: Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them on a baking sheet.
2. Roast to perfection: Bake at 400°F for 25 minutes or until they’re fork-tender and slightly caramelized at the edges.
3. Layer the goodness: In a casserole dish, layer the roasted sweet potatoes and cod liver. Pour heavy cream evenly over the top.
4. Top it off: Mix breadcrumbs with melted butter and sprinkle over the casserole for that crispy, golden finish.
5. Bake to bubbly: Pop it back in the oven at 375°F for 15 minutes, or until the top is golden and the edges are bubbling.

The result? A creamy, rich casserole with the perfect contrast of textures – the tender sweet potatoes and cod liver against that crispy breadcrumb topping. Serve it with a simple green salad to cut through the richness, or go all out and pair it with a crisp white wine. Either way, you’re in for a treat.

Cod Liver and Zucchini Fritters

Kick off your culinary adventure with these Cod Liver and Zucchini Fritters, a dish that’s as fun to make as it is to eat. Perfect for when you’re craving something a little different but still want to keep it light and flavorful.

Ingredients

• 1 cup cod liver, drained and finely chopped
• 2 medium zucchinis, grated and squeezed to remove excess moisture
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil, for frying

Instructions

1. Prep the mixture: In a large bowl, combine the cod liver, zucchini, flour, eggs, dill, salt, and pepper. Mix until everything is well incorporated.
2. Heat the oil: Pour the olive oil into a large skillet and heat over medium heat until shimmering, about 2 minutes.
3. Form the fritters: Using a tablespoon, scoop the mixture and gently flatten into patties. Carefully place them into the hot oil.
4. Fry to perfection: Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Drain and serve: Transfer the fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making a big batch.

These fritters are delightfully crispy on the outside with a tender, flavorful center. Serve them with a dollop of sour cream or a squeeze of lemon for an extra zing. Perfect for a lazy brunch or as a quirky appetizer at your next dinner party.

Cod Liver and Rice Pilaf

Trust me, if you’re looking for a dish that’s both comforting and a bit fancy without trying too hard, this Cod Liver and Rice Pilaf is your go-to. It’s like that friend who shows up in sweatpants but still manages to look put together.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 1/2 lb cod liver, cleaned and patted dry
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1 3/4 cups chicken stock
• Salt, to taste
• 1 tbsp lemon juice
• 2 tbsp chopped parsley, for garnish

Instructions

1. Prep the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
2. Sauté the aromatics: Heat olive oil in a medium pot over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toast the spices: Stir in the cumin, turmeric, and black pepper, cooking for 30 seconds until fragrant. This wakes up the spices, deepening the flavor.
4. Cook the rice: Add the rinsed rice to the pot, stirring to coat with the oil and spices. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam.
5. Pan-fry the cod liver: While the rice cooks, heat a tablespoon of olive oil in a skillet over medium-high heat. Season the cod liver with salt and cook for 2-3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a nice sear.
6. Finish and serve: Fluff the rice with a fork, stir in lemon juice, and top with the cod liver. Garnish with parsley for a fresh contrast to the rich liver.

The rice comes out fluffy and fragrant, with the cod liver adding a luxurious, buttery contrast. Serve it with a simple green salad to cut through the richness, or go all out with a dollop of yogurt on the side.

Cod Liver and Cucumber Canapés

Unbelievably easy yet fancy enough to impress, these Cod Liver and Cucumber Canapés are your next go-to appetizer. Let’s dive into making these little bites of heaven that are perfect for any gathering or just treating yourself.

Ingredients

• 1 can (3.5 oz) cod liver, drained and mashed
• 1/2 English cucumber, thinly sliced into 20 rounds
• 1/4 cup sour cream
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 20 small slices of baguette, toasted

Instructions

1. Mix the spread: In a bowl, combine mashed cod liver, sour cream, dill, lemon zest, salt, and pepper until smooth.
2. Toast the bread: Place baguette slices on a baking sheet and toast in a preheated 350°F oven for 5 minutes, or until golden and crisp.
3. Assemble the canapés: Spread a generous teaspoon of the cod liver mixture on each toasted baguette slice, then top with a cucumber round.
4. Garnish and serve: Sprinkle a tiny bit of extra dill on top for color and freshness. Serve immediately or chill for up to an hour before serving.

The creamy, rich cod liver pairs perfectly with the crisp cucumber and crunchy toast, creating a symphony of textures. Try serving these on a slate board for an extra touch of elegance at your next dinner party.

Conclusion

With these 18 savory cod liver recipes, you’ve got plenty of delicious ways to enjoy this nutrient-packed ingredient! Whether you’re a longtime fan or new to cod liver, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup to Pinterest for later. Happy cooking!