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Previously, I mentioned that my girlfriend is an excellent cook. You could even go so far to say she is a better cook than I. Still, for reasons that escape me, it appears that most of the cooking responsibilities have fallen on me at our house.

When planning a meal, I take a number of basic things into consideration. Who is eating, how many, how much time do I want to spend and what am I hungry for. Because I’m a guy, usually what I am hungry for counts the most. Everybody loves it if I’m in the mood for fresh baked bread or roast turkey. But if time is the primary consideration, eggs seem to be on the menu or a delicious, well-made sandwich to include hand-selected, fresh ingredients. Both have made an appearance on more than one occasion lately.

At our home, and I’m sure like most households these days, there is another consideration — cost of groceries. What will dinner tonight cost? With halibut at $16.95 per pound, and a larger portion of one’s income going to heat the house, the popularity of cod in Alaska is on the rise. More specifically, Pacific cod, a very close relative to Atlantic cod (both also known as true cod). Like halibut, Pacific cod has a mild flavor and firm texture; it is also lean and low in fat. In some ways — and this is not just my opinion — it is better than halibut. Most importantly to me, I find it easier not to overcook it.

Growing up in Victoria, British Columbia, generated some great memories. One is of our neighbor Ken Culimore, who owed the local fish-and-chips place. (Not to mention his daughters, Teresa, Tammy, and Tracy, the cutest girls at school). Even way back then, he used cod. It became a family tradition to queue up for our order to go. Waiting in line came to be part of the “event,” visiting with neighbors and taking in the aroma of fish and chips served to enhance our appetites.

By the time we got our fish and chips home, freed it from its newsprint wrap, spread it out on the table, served it up with malt vinegar and ketchup — it was wonderful, absolutely wonderful.

So at less than half the price of halibut, let me share some great ways to prepare cod.

Making fish and chips at home is not that difficult, follow along.

BEER BATTER COD AND CHIPS

Beer Batter:

4 eggs

4 cups flour

3 teaspoons cayenne (to taste)

2 tablespoons granulated garlic

2 teaspoons salt and pepper

3 teaspoons baking powder

3 1/2 cups beer (or enough to get the right consistency), 1/2 cup for the cook.

3-5 ounces of fish per person

Vegetable oil for frying

1-2 russet potatoes cut into french fries

Have prepared: a heavy bottomed large (wider than taller) pan with 3 inches of clean vegetable oil. A good thermometer to test the oil. Sheet pan lined with paper towel.

Preheat oven to 250 degrees to keep everything warm. Heat oil up to between 350-375 degrees. For crispy fries, fry the potatoes twice. Working in batches, fry once, cooking them half way, remove and set aside. Move on to another batch.

When finished, fry them all a second time crisping them up. Hold them in the oven on a paper towel-lined sheet pan.

Cut your fish into 1-2 ounce pieces. I like to cut the fish on a bias, allowing for plenty of surface area for batter and when pieces are not to thick they will cook through fairly quickly. With clean hands dip your fish into your batter and carefully lower each piece by hand into the hot oil. Hold the tip of the fish a few seconds with most of the fish submerged in the oil before gently releasing it. This will keep the fish from sticking to the pan or each other. Work in small batches, keeping cooked fish warm in the oven.

Always be extra careful when cooking with hot oil for obvious reasons. Having a class C fire extinguisher in your kitchen is not a bad idea. If you have children, think about using the back burners for cooking.

Another one of our favorite ways to prepare cod at home is to simply season the fish and pan sear it. Served along with a salad this makes not only a quick meal but healthy and easy on the wallet, as well. There are countless ways to season fish. I’ll give you a great one so you can make up a batch and store some in a jar for future use — have it available to season away at the slightest whim.

FISH SEASONING MIX

1/2 cup kosher salt

1/2 cup mild chili powder

1/2 cup ground black pepper

1/4 cup dill

1/4 cup basil

1/4 cup smoked paprika

1/4 cup granulated garlic

1/4 cup thyme

1/4 cup sugar

2 tablespoons dried mustard

1 tablespoons celery seed

Season your fish, and bring a saute pan up to temp over medium heat. Remember, fish is more delicate than beef or chicken, so stay with medium heat. Add a little oil to prevent sticking and saute your cod fillets about two minutes on each side. Careful not to get the pan too hot, you do not want to burn the seasoning, just give the fish a good color.

Enjoy, and as always feel free to e-mail with any questions or comments you might have.

Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.