Cod Tartare
A good cod tartare depends on two things: very fresh, firm fish and a razor-sharp knife. Cubed small and dressed at the last moment with lemon, olive oil, capers and chives, the cod stays clean-tasting and delicate rather than fishy. It needs no cooking, and it makes an elegant starter for four with some crisp toast.
- Total
- 40 min
- Prep
- 25 min
- Serves
- 4
- Per serving
- 230kcal
Choosing the fish for cod tartare
Because the fish is not cooked, buy it from a fishmonger or the fish counter on the day, and ask for cod suitable for eating raw. The flesh should be firm, glossy and smell of the sea rather than strongly fishy. Cut it when it is very cold, because chilled fish dices cleanly and stays tidy on the plate.
Step-by-step cod tartare
Tap a time to start a timer.
- Chill everything Put the bowl, a mixing spoon and four serving plates in the fridge for . Keep the cod in the fridge until you start cutting.
- Prepare the fish Run your fingertips over the cod and pull out any pin bones with tweezers. Pat the fish dry with kitchen paper.
- Dice the cod Cut the fish into slices about 5mm thick, then into strips, then into 5mm cubes. Use a smooth slicing action so the flesh is not crushed. Tip the cubes into the chilled bowl and return it to the fridge.
- Prepare the flavourings Finely dice the shallot, chop the capers and snip the chives. Zest the lemon, avoiding the bitter white pith, then squeeze half of it.
- Dress at the last minute Add the shallot, capers, chives, lemon zest, 1 tbsp of the lemon juice and the olive oil to the cod. Season with the salt and pepper, fold together gently and taste. Add a little more lemon if it needs it.
- Plate and serve Divide between the chilled plates, shaping with a ring if you like. Serve immediately with the toasted bread and lemon wedges.
Serving ideas
Make it the first course of a fish menu, alongside marinated prawns on a sharing platter. For a version with a different white fish, see halibut tartare starter.
Common problems and fixes for Cod Tartare
- The fish turns mushy or looks opaque.
- The lemon juice has started to cure it. Add the juice only just before serving, and use no more than 1 tablespoon for 400g of fish.
- The tartare is watery on the plate.
- The fish was not dried or the shallot and capers were wet. Pat everything dry before dicing, and drain the capers well.
- The cubes are ragged and uneven.
- A blunt knife tears the flesh. Use a very sharp knife, and chill the cod for 10 minutes in the freezer beforehand so it holds its shape as you cut.
Frequently asked questions about Cod Tartare
Is it safe to eat raw cod?
It can be, if the cod is sold for eating raw. Cod can carry parasites, which are killed by freezing at −20°C for at least 24 hours, so ask your fishmonger for previously frozen fish that is suitable to be eaten raw. Very young children, older people and anyone with a weakened immune system should avoid raw fish.
Can you make it ahead?
You can dice the fish and chop the flavourings up to 3 hours ahead, kept separately, covered, in the fridge. Dress and plate it just before serving, and throw away any leftovers.
What can I use instead of chives or shallot?
Dill or flat-leaf parsley work well instead of chives. Use finely chopped spring onion in place of the shallot for a milder taste.
What should I serve with it?
Thin slices of toasted sourdough or rye bread, or crisp crackers. A small handful of dressed rocket and a few cornichons on the side also work well.
How did you like the recipe?
4.9 / 5 · 6 ratings
