Crispy crust and flaky white, this pan-fried cod is a weeknight delight!
Table of Contents
People have been fishing and feasting on cod ever since the Viking era, and we probably won’t stop eating cod as long as they’re still swimming in the sea. As a white fish, cod doesn’t have the “fishy” taste you get from other sea critters, making it easy to stomach even if you’re not totally into seafood.
Of course, fish and chips is an iconic way to prepare cod, but there are many other creative ways to whip up this white fish. From Cajun Grilled and Poached to Baked and even Scrambled With Eggs, cod works as a blank canvas for so many flavors, and it works well with so many cooking methods too.
Today, I’ll keep things simple with a pan-fried cod recipe full of classic buttery and lemony flavors. And the best part (besides eating this dish, of course!) is that it’ll only take about 15 minutes to prepare this cod for dinner. Talk about a fantastic weeknight meal!
So, get ready for a flavorful voyage as I share this convenient, crave-worthy cod recipe with you.
Is Pan Fried Cod Healthy?
Cod may not get as much press for its health benefits as salmon, but it’s a great source of protein with relatively low fat. Also, cod has many healthy vitamins and minerals, including those omega-3 fatty acids we’re always hearing about.
However, some readers may not be thrilled about butter’s saturated fat or canola oil’s processed nature. If you have concerns about these ingredients, you could try another cooking oil with a high smoke point, like avocado oil, and experiment with ultra-clarified ghee rather than butter. Also, you can easily give your pan-fried cod a bump in nutrition by serving sides like roasted veggies to do some healthful heavy lifting.
How do you flip pan-fried cod without it falling apart?
Don’t feel like you have to be a master chef to flip your pan-fried cod perfectly. I know, the first time you attempt to make this recipe, it can be intimidating to turn that flaky fish to its other side without everything breaking apart, but there are strategies you can use to master the art of the “fish flip.”
First off, be sure you have the right tools for this job. It’s best to use a wide, thin spatula so you can easily slide it under the fish and enjoy the support of the wide surface area. To maintain control over your cod, hold the pan’s handle down with one hand and use your spatula in the other hand to gently slide under the cod. When you’re ready, use a quick, confident motion to lift and flip the fish to avoid a flaky fiasco.
It’s also best to leave your cod undisturbed when you first place it on your heated pan and after you flip it. The more you move your cod around, the more likely bits will fall off as it continues to cook, and you probably won’t get that Instagram-worthy sear.
INGREDIENTS
- 2 cod fillets (6 ounces each)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 1 small lemon, cut into wedges
- 2 tablespoons fresh parsley, finely chopped
INSTRUCTIONS
Season
Prepare and season cod fillets.
Cook
Pan-fry cod until golden and baste with butter.
Serve
Garnish with parsley and lemon.
Devour!
FAQs & Tips
As long as you have everything ready for your pan-fried cod, there’s not much prep work you need to do. Measure all of your ingredients, heat up your pan, and add each item one at a time according to the recipe.
If you have some leftovers after dinner, you can safely store them in an airtight container in the fridge for about 2 days. However, it’s not the best idea to freeze your pan-fried cod since this will mess with the texture and result in a miserable mush after you thaw it.
While you can’t freeze pan-fried cod, you can use frozen cod to make this recipe. However, you’ll need to thaw out these fillets the night before in the fridge and take extra care to pat them dry so they have a crispy texture. It may also take a bit longer for frozen cod to reach the safe internal temp of 145° F, so prepare to add a few more minutes to your cooking time.
The rich butter and zesty lemon flavors in this pan-fried cod recipe go great with so many other white fish, so swapping out cod is no problem. Haddock and pollock are two fish varieties closely mimicking cod’s taste and texture, but you could also use mahi mahi or tilapia for a scrumptious seafood dinner.
Serving Suggestions
Not only is cod a versatile fish to cook with, it complements a “boatload” of side options. If you want to add some sidekicks with serious superfood status, consider roasting up a tray of veggies like Cumin Roasted Carrots, Lemon Parmesan Roasted Brussels Sprouts, or Roasted Radishes. For those craving something extra creamy, consider making Baked Sweet Potatoes or Mashed Potatoes for a starchy side.
And don’t worry if you’re on a low-carb diet; there are ways to get that creamy texture of potatoes without the spuds. For instance, consider making a bowl of Mashed Cauliflower or some Cauliflower Rice. As a final suggestion, Fluffy Quinoa is another great option that’ll add even more protein to your delicious cod feast.
Pan Fried Cod
Ingredients
- 2 cod fillets 6 ounces each
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 1 small lemon cut into wedges
- 2 tablespoons fresh parsley finely chopped
Instructions
-
Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
-
Heat the canola oil in a large skillet over medium-high heat until shimmering but not smoking.
-
Carefully add the cod fillets to the skillet and cook for 3 minutes until the underside is golden.
-
Flip the cod, add butter to the skillet, and baste the fillets with the melted butter for 2 minutes or until the fish is opaque and flakes easily with a fork.
-
Remove the skillet from heat, garnish the cod with fresh parsley and lemon wedges, and serve immediately.
Nutrition
The post Pan-Fried Cod appeared first on Food Faith Fitness.
