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Pan-Fried Cod
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Cod is a mild fish that pairs well with a variety of other ingredients. When battered and pan-fried, cod becomes crispy on the outside and moist and flaky on the inside.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
2 eggs
1/4 cup milk
1 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon chopped fresh parsley, optional
3 tablespoons vegetable oil
4 cod fillets (about 6-ounces each)
salt, as needed
directions
Whisk together the eggs and milk in a shallow dish.
In another shallow dish, combine the flour, paprika, black pepper, and parsley (if using).
Heat the oil in a large skillet over medium-high heat.
Dip the cod into the milk mixture, letting any excess drip off. Then lightly dredge it in the seasoned flour mixture, shaking any excess flour off.
Add the cod to the hot skillet (in batches as needed so as not to crowd the fish) and cook about 2 minutes per side or until the fish flakes easily with a fork.
Remove from the pan and let drain on paper toweling.
Season the fish lightly with salt then serve while hot.
recipe tips
Pat the cod fillets dry with paper towels before dredging in the flour mixture. It will help the coating adhere better.
Make sure the oil is hot before adding the cod or the batter may absorb too much oil and turn out greasy.
Do not overcrowd the skillet when frying the cod to prevent steaming instead of frying.
Experiment with seasonings in the flour mixture, such as garlic powder, cayenne pepper, or lemon zest for different flavors.
Add a squeeze of fresh lemon juice over the cooked cod to freshen the flavors.
To keep the fried cod warm while cooking in batches, place cooked fillets on a wire rack set over a baking sheet in a warm oven.
For a healthier option, you can pan-fry the cod in a non-stick skillet with a minimal amount of oil or bake it instead.
common recipe questions
Can I use a different type of fish for this recipe?
You can substitute cod with other white fish fillets like haddock, halibut, or flounder.
How do I know when the cod is cooked?
The cod is cooked when it turns opaque and easily flakes with a fork. Be careful not to overcook it, as it can become dry.
Can I bake the cod instead of frying it?
You can bake the cod in a preheated oven at 400 degrees F for about 15-20 minutes or until cooked through.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the cod in a preheated oven at 350 degrees F for about 10-15 minutes or until warmed through. You can also reheat it in an air fryer if desired.
Can I freeze cooked pan-fried cod?
You can freeze cooked cod in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
tools needed
Shallow Dishes: One for combining the eggs and milk for the egg wash, and another for the seasoned flour mixture.
Whisk: For combining the eggs and milk.
Large Skillet: For pan-frying the cod.
Tongs: For dipping the cod fillets into the egg mixture and seasoned flour, as well as for flipping the fillets while frying and removing them from the skillet.
Paper Towels: For draining the excess oil from the fish fillets before serving.
what goes with it?
Roasted asparagus: The slight bitterness of roasted asparagus balances out the richness of the cod.
Tartar Sauce: The tangy and creamy tartar sauce will add flavor to the mild cod. The acidity in the sauce cuts through the richness of the fried fish.
Lemon Wedges: Squeeze a fresh lemon wedge over the pan-fried cod to add a bright and citrusy element.
Coleslaw: The crunchy and slightly sweet coleslaw will provide a nice contrast to the crispy exterior of the cod.
beverage pairings
Wine Pairings
Chardonnay: A buttery Chardonnay can complement the mild flavors of the cod and the crispy exterior.
Sauvignon Blanc: If you prefer something a little brighter and zesty, a Sauvignon Blanc with its citrus notes can cut through the fried exterior and balance out the dish.
Pinot Grigio: For a lighter option, a Pinot Grigio offers a crisp and refreshing palate cleanser that won't overwhelm the delicate flavors of the cod. Look for one with bright acidity to contrast with the fried texture.
Other Alcohol Pairings
Pale Ale: Fried fish and beer are a classic duo. The hoppy flavor of a pale ale can enhance the crispy texture of the fried cod.
Gin and Tonic: The botanicals in gin can add a layer of complexity to the simple flavors of the cod.
Chardonnay Barrel-Aged Beer: If you want a unique pairing, try a Chardonnay barrel-aged beer. The oaky notes from the barrel can mimic the richness of the Chardonnay wine while the beer's carbonation can cut through the fried cod.
Non-Alcoholic Pairings
Lemonade: A crisp glass of lemonade can add a touch of acidity that complements the fried cod and provides a refreshing contrast to the richness of the dish.
Iced Tea: A classic choice, iced tea can be a great palate cleanser between bites. Look for a black tea with a hint of citrus to brighten up the flavors of the cod.
Sparkling Water: For a simple and neutral pairing, sparkling water can enhance the flaky texture of the cod without overpowering it.
nutrition data
392 calories, 15 grams fat, 25 grams carbohydrates, 37 grams protein per serving. This recipe is low in sodium.
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reviews & comments
March 5, 2025
Loved the recipe. I was cooking for one so instead of using an egg, I dipped the cod fillet in a little half and half. Then dredged it in the flour mixture. I was using a cod fillet that was previously frozen and well thawed. I made sure it was as dry as could be before prepping with cream and flour. Added butter to canola oil for frying.
June 22, 2020
Tastes really good!
January 13, 2019
This was very good it was as juicy and tasty as can be and was absolutely excellent I wonder how it would be if I deep fried. I would like to find a recipe for English fried fish and chips I have a deep fryer so should be able to mimic the actual method of cooking except I believe they use lard to fry fish in I wont use lard
Will make this!