How to skin and portion a fillet of cod
22 May 2015
In this video, Nathan Outlaw shows how to skin and portion a fillet of cod so it is ready for cooking.
Method
1
Place the cod fillet skin-side down on a chopping board and cut down the middle of the fish on one side of the pin bones
2
Make a small incision at the tail end of one of the fillets and cut to the skin
3
Hold the skin firmly and, using a very sharp knife, slide along the fillet towards the head end to remove the skin
4
Carefully cut the pin bones from the remaining fillet then repeat the skinning process
5
Cut the fish into 4 pieces
Uses
Once you have mastered this technique, why not have a go at Nathan Outlaw's Fish and chips with tartare sauce or Josh Eggleton's Traditional fish and chips.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
