Cod is very common in Canada.
It’s one of the 3 most common options for fish and chips here, and it’s usually the cheapest option of cod, haddock and halibut.
I use it in fish pie, fish curries , seafood stews, plaka style with tomatoes and lemons, with miso and ginger, or with soy sauce and ginger.
Similar to @tomatotomato’s 2nd suggestion, one of my easy cod recipes for those nights I don’t want to cook much is to make a buttery panko topping (add herbs if you like) and with a light coating of mayonnaise on the fish to get the panko to stick, and then bake. Cod has a wonderfully light, mild flavor so I love the simple preps for this fish.
A popular Japanese recipe for dengaku miso cod (in this case, it was black cod or sablefish) was trending on the internet years ago. But this miso paste and the cooking absolutely works with regular cod as well. Really good if you have easy access to miso, sake and mirin. The dengaku miso can be used for other dishes too.
The one I mentioned is a variation on this — no tartar sauce.
The crumbs might roll off cod vs a flat fish, so you could coat them with mayo (and add something to the mayo if you want more seasoning — harissa, zhoug, mustard, etc).
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Duke’s FOR SURE!!!
Except they use pollack now.
I like to make a simple pan-fry, with rice flour and potato starch for the initial dredge because it crisps up nicely.
A few months ago I posted about Cod Alla Livornese, cribbed from a Stanley Tucci book. It looks complicated but it’s a very simple process.
One more I have saved, it’s like an easier fish pie – just top the fish with creamy mashed potatoes & bake (no white sauce).
I like peas in my fish pie, so I’d probably put some between the fish & the potato layers.
Will have to make soon, now I am craving fish and potato something 
Dukes now offers tartar sauce!
Has anyone been to Long John Silver’s lately? I used to like that place.
I haven’t been in at least 30 years. We don’t have any in Canada.
I had a southwest AZ upbringing from midwestern parents. “I don’t like fishy tasting fish” kind of thing, but growing up and tasting really good cod prepared a couple of ways was quite a revelation! I really love it.
That’s why you make it at home
I love that recipe and make it a lot!
Do cod fish sticks count? 
I always have some in my freezer. Air fryer he we come.
Obligatory:
You can open the transcript if you want to read the recipe rather than go to ATK’s website.
It’s very adaptable - you can change up the seasonings and add different herbs and spices. Sometimes I use a compound butter. You can also swap the cod for haddock, halibut, trout, or salmon.
There are a few left in my area…I hadn’t eaten at LJS for ages, so stopped in one on a whim.
They were a childhood favorite…i remember begging my parents to stop for dinner (and at Arthur Treachers, which seems to be truly gone from the US)
I was surprised at how good it is. Ive since gone back every once in a while (there’s one neary son’s flat) as a treat.
Fried fish is my guilty pleasure. I keep fish sticks on hand, and will almost always order a fish sandwich when given the opportunity.
I looked up Arthur Treacher’s last night. There are 2 locations left that are still in business! Both in Ohio, one just across Lake Erie from me in Cuyahoga Falls.
In my very much younger days growing up in New England, before the factory boats fished out the full size cod from the ocean, 10 to 20 pound cod were common. The flesh was sweet and solid and had an actual flavor. Cod at a shore restaurant would come as a 4 inch cube cut from a fillet, fried, with the flakes being 1/2 inch thick or more. Now cod comes in thin fillets, flavorless, “previously frozen,” just right for the non-fish-eating Midwest. Getting a piece of cod that tastes like cod is now a true rarity. And don’t get me started on present-day “scrod” or the dry thin pieces of mini-swordfish (also “previously frozen”).
Curry Cod - bakes from frozen, just takes less time if baking from fresh
Curry Fish Fillets
Plain or coconut rice (w/ onion, oregano, garlic) is good with this. And peas.
8 oz can tomato sauce
2 T. water (optional, I omit)
1 tsp. curry powder
½ tsp salt (optional, I omit)
¼ cup chopped onion (or 1 T. dried minced onion flakes)
2 T melted butter mixed with 2 T bread crumbs or crushed saltine crackers (Club crackers)
1 pound frozen fish fillets (haddock, cod, or other white fish)
Place frozen fish fillets in greased shallow 7” x 11” baking dish. Do not thaw.
Mix tomato sauce, onions, curry powder and (optional) salt & water
Pour tomato sauce mixture over fish. On top sprinkle the butter/crumbs mix.
Bake 400 degrees F. for 35- 40 minutes. Check at 35 min, remove promptly when fish is done.
Can also make with fresh fish, reduce baking time.
Sheetpan fish on potato rafts
I’ve made this with sweet potato rounds, too. Equally good
Fish Cod or Sole on Potato Rafts with lemon and capers
Sheet Pan Suppers – pg 81 by Molly Gilbert
400 degrees
Potato rounds 1/4 inch slice. Tossed in olive oil, sprinkled with garlic salt. cook 30 minutes, then add fish top with lemon slices and scattered capers, cook 15 min.
