Heat a 10 to 12 inches cast iron skillet. Use high heat.

• Rinse and dry the cod fish thoroughly.

  Note: don't soak the fish in water. Use running water to rinse.
• Add the fish to a plate or bowl. Season the fish with salt and freshly ground black pepper
• Add the cornstarch to a bowl or plate. Dredge each cod fish portion in the cornstarch, shaking off excess.
• Add the avocado oil to the very hot skillet. Use enough oil to create a thin layer of oil about 1/8 of an inch.
• Carefully add the dredged fish portions into the hot oil. Reduce the heat to medium or medium-high heat.
• Cook the fish portions 3 to 4 minutes per side until golden brown.

  Note: Keep an eye on the oil. You don't want too much smoking. Reduce heat as needed if the pan is starting to show signs of too much smoke.
• Remove the fish, draining well.

  Note: May place the fish on paper towels if needed. The fish usually don't come out soggy so the paper towel may not be necessary.
• Serve the fish with your favorite side dish or add to a bowl of soup. Enjoy.