Description
This pan-fried cod fish recipe delivers a crispy, golden-brown crust with tender, flaky fish inside. Perfectly seasoned with garlic powder, onion powder, paprika, salt, and pepper, the cod fillets are coated in a seasoned flour mix and fried to perfection in olive oil or butter. Served with an optional lemon juice drizzle and fresh parsley garnish, this quick and easy dish is ideal for a wholesome weeknight dinner or special meal, pairing well with roasted vegetables, mashed potatoes, or a fresh salad.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 oz each)
Seasoned Flour Mix
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For Frying
- 2 tablespoons olive oil or butter
Optional Garnish
- 1 tablespoon lemon juice
- Fresh parsley, chopped
Instructions
- Prepare the Fish: Pat the cod fillets dry thoroughly with paper towels to remove any excess moisture. This step is crucial to achieving a crispy crust during frying.
- Season the Flour: In a shallow dish or bowl, combine the all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper. Mix well until evenly blended to ensure uniform seasoning.
- Coat the Cod: Dredge each cod fillet in the seasoned flour mixture, coating both sides evenly. Shake off any excess flour to avoid clumping and ensure an even crust.
- Heat the Pan: Place a large skillet over medium-high heat and add olive oil or butter. Heat until the oil is hot and shimmering but not smoking, indicating it is ready for frying the fish.
- Fry the Cod: Carefully place the coated cod fillets into the hot pan. Fry each fillet for 3 to 4 minutes on one side until golden brown, then gently flip using a spatula to avoid breaking. Continue cooking for another 3 to 4 minutes on the other side.
- Check for Doneness: The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If needed, cook for an additional minute on each side to ensure thorough cooking.
- Serve: Remove the cooked cod fillets from the pan and place them on a paper towel-lined plate to drain any excess oil. Optionally, drizzle the fillets with fresh lemon juice and garnish with chopped parsley. Serve hot with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Patting the fish dry is essential for a crispy crust.
- Adjust seasoning in the flour mix according to your taste preference.
- Use a non-stick or well-seasoned skillet to prevent sticking.
- Do not overcrowd the pan; fry in batches if necessary to maintain oil temperature and crispiness.
- Check internal temperature with a meat thermometer to ensure the fish is fully cooked.
- Leftover cooked cod can be refrigerated for up to 2 days and reheated gently.
