Pan Fried Cod

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This Pan Fried Cod recipe is perfect for a quick weeknight dinner and offers an amazing blend of crispy exterior and tender, flaky fish. Seasoned to perfection using a blend of smoked paprika, garlic, and even lemon pepper cooked to golden perfection, each bite is a burst of savory goodness.

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Why You Will Love This Recipe

• Flavor: Pan-frying cod can enhance its natural flavors while adding a crispy exterior. Frying can create delicious caramelization and browning, imparting a rich, savory taste to the fish.
• Texture: This method creates a crispy exterior and tender, flaky interior.
• Quick and Easy: This is a quick and straightforward cooking method that doesn’t require specialized equipment. It’s a convenient way to prepare cod for a weeknight dinner or a quick meal when you’re short on time.
• Versatility: The fish can be paired with a wide range of sauces, side dishes, and accompaniments, making it a versatile option for meals.
• Cod is Easy to Find: It’s readily available in many grocery stores and seafood markets, making it easy to find and incorporate into your meals.

What Type of Fish to Use

If you’re looking for an alternative fish to use for pan-frying that’s similar to cod, you have several options depending on your preferences and availability:

• Haddock: Haddock had a mild, slightly sweet flavor and firm texture. It’s often used interchangeably with cod in recipes.
• Pollock: Pollock has a mild flavor and flaky texture, similar to cod. It’s commonly used in fish sticks and can be a budget-friendly option.
• Halibut: Halibut has a firmer texture, but still holds up well to pan-frying. It has a slightly sweeter flavor.
• Sea Bass: Sea bass has a buttery texture and mild flavor, making it a delicious option for pan-frying. It pairs well with various seasonings and sauces.
• Flounder: Flounder has a delicate texture and mild flavor, making it perfect for pan-frying. It cooks quickly and pairs well with light sauces or lemon butter.
• Trout: Trout has a rich, slightly earthy flavor and tender texture.
• Catfish: Catfish has a slightly stronger flavor compared to cod but is still versatile for pan-frying. It’s popular in Southern cuisine and can be seasoned in various ways. You may want to check out my Blackened Catfish recipe.

How to Season It

My go-to spices for fish are usually garlic powder, onion powder, smoked paprika, and salt. For this dish I also tossed in a little lemon pepper seasoning. This combo of flavors is so good. Here are more options:

• Garlic Herb: A mixture of minced garlic, fresh herbs (such as parsley, thyme, or rosemary), salt, and pepper infuses the fish with aromatic and savory flavors.
• Cajun Spice: My Homemade Cajun Rub and Seasoning adds a spicy kick to the cod.
• Italian Seasoning: A mix of dried Italian herbs like basil, oregano, thyme, and rosemary, along with garlic powder and onion powder, provides a Mediterranean-inspired flavor profile.
• Lemon Herb Butter: A mixture of melted butter, fresh lemon juice, minced garlic, and chopped herbs like parsley or dill creates a luxurious and flavorful sauce for the cod.
• Asian-inspired: A marinade or seasoning mix made with soy sauce, ginger, garlic, sesame oil, and a touch of honey or brown sugar imparts a sweet, salty, and savory flavor to the fish.
• Dijon Mustard Glaze: A mixture of Dijon mustard, honey, lemon juice, and a pinch of dried herbs like thyme creates a tangy and slightly sweet glaze for the cod.
• Pesto Crust: Spread a layer of prepared pesto (basil, pine nuts, Parmesan cheese, garlic, and olive oil) over the top of the fish before searing for a burst of fresh, herbaceous flavor.
• Taco Seasoning: My Homemade Taco Seasoning recipe gives the fish a Tex-Mex twist, perfect for serving in tacos or over rice.
• Mediterranean: Season the cod with a mixture of dried oregano, thyme, marjoram, garlic powder, lemon zest, and a drizzle of olive oil for a taste of the Mediterranean.

The Best Oil to Use

I like to use a combination of butter and olive oil because they will provide the sear you’re looking for on the fish along with adding additional flavor.

What Type of Pan to Use

• Cast iron skillet: This is my go-to. Cast iron skillets are excellent for achieving a crispy exterior when pan-frying cod. They distribute heat evenly and can withstand high temperatures, making them ideal for frying.
• Stainless steel skillet: Stainless steel skillets are durable and versatile, making them suitable for pan-frying. They don’t have a non-stick coating, so you may need to use a bit more oil to prevent sticking. However, stainless steel pans are easy to clean and maintain.
• Non-stick skillet: A non-stick skillet can be convenient for pan-frying because it requires less oil and helps prevent the fish from sticking to the pan. If I use a non stick pan it’s this one from Amazon.

How to Make Pan Fried Cod

Full detailed instructions are below in the recipe card.

1. Preheat a skillet on the stove at medium high heat.
2. Sprinkle spices onto both sides of the fish.
3. Add olive oil and butter to the skillet and allow the butter to melt.
4. Carefully place the seasoned cod fillets in the skillet. Cook until crispy.
5. Remove the fish from the pan. Cool before serving.

How to Tell When it’s Finished Cooking

• Visual: The fish should turn opaque and white as it cooks. Look for the edges to start turning golden brown and crispy. The flesh should flake easily with a fork but still be moist and slightly translucent in the center.
• Internal temperature: Use a meat thermometer to check the internal temperature of the fish. The USDA recommends cooking fish to an internal temperature of 145 degrees. Insert the thermometer into the thickest part of the fish to ensure accurate readings.
• Time: As a general guideline, cook the cod for about 3-4 minutes per side over medium-high heat. The cooking time may vary depending on the thickness of the fillets. Thicker fillets may require a few extra minutes of cooking time.
• Touch: Gently press down on the top of the fish with a spatula. If the fish feels firm and springs back slightly, it’s likely cooked through. Avoid pressing too hard to prevent squeezing out the juices.
• Flake test: Insert a fork into the thickest part of the fish and twist gently. If the flesh easily flakes apart and appears opaque all the way through, it’s done. Be careful not to overdo this test, as it can cause the fish to dry out if it’s cooked too long.

How to Store

Store the fish tightly covered in the fridge for 3-4 days.

How to Reheat

I recommend you use the air fryer or oven. If using the oven, place the fish on a baking sheet lined with parchment paper. Cover the fish with foil and place it in the oven at 275 degrees until warm.

If using the air fryer, reheat it at 200 degrees for 5-7 minutes or until warm.

If you use the microwave, be swift! Don’t leave it in too long. It will dry out the fish.

Freezer Tips

Leftovers can be frozen tightly sealed for up to 2 months. Defrost overnight in the fridge.

Pair With These Recipes

Check out our post, Side Dishes for Cod and What to Serve.
Ham Pasta Salad
Cajun Fries
Chipotle Rice Recipe

More Cod Recipes

Air Fryer Cod (Breaded and No Breading)
Crispy Fish Sandwich
Baked Cod in Foil
Cod Fish Tacos
Smoked Cod
Grilled Cod in Foil