Fried Cod is a delicious, family-friendly recipe that is perfect for a quick and easy dinner any night of the week. Cod fillets are coated in a seasoned flour mixture, then quickly fried in a deep fryer.
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This recipe for Fried Cod, cooked in a deep fryer, is the perfect main dish to make for a quick, delicious meal. It’s so easy to make; all you have to do is bread the fish and fry it until golden.
Since the cod is deep fried, it takes only a few minutes to cook completely, and you will have dinner ready on the table in a flash.
The crispy, crunchy exterior is a tasty contrast to the succulent, tender fish. The entire family will agree that Fried Cod filets are absolutely delicious.
Deep Fried Fish is definitely one of life’s simple pleasures, but if you prefer a lighter way to prepare fresh fish, check out my recipe for Broiled Cod or Cod Picatta. If you would like to enjoy crispy fish, but without the deep frying, Potato Crusted Cod is the recipe for you.
Why This Recipe Works
This is a super quick and easy recipe. From start to finish, it takes just 15 minutes.
If you don’t have cod, or don’t care for it, you can use pretty much any white fish. White fish, like cod, is very versatile and can be easily baked or fried, as well as used in a wide variety of recipes like fish stew and fish tacos.
It’s also a family friendly dish. Kids tend to really enjoy cod because it’s very mild and there is no “fishy” taste.
How Pan Fry Cod Fish
Ingredients
- Cod Fillets
- All Purpose Flour: you can use blanched almond flour to make this recipe low carb and gluten free.
- Garlic Powder
- Onion Powder
- Dried Parsley
- Paprika
- Salt
- Pepper
- Oil for frying: I use peanut oil when using the deep fryer.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut your cod fillets into individual serving sizes, if necessary. Pat dry with paper towels.
Preheat your deep fryer to 350°F.
Note: if you don’t have a deep fryer, please see this recipe for Pan-Fried Cod for instructions on how to fry cod in a skillet on the stove top.
Create!
Crack the egg into a bowl and whisk well.
In a second bowl, combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper.
Dip each fish fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture.
Press the fish into the flour mixture, then flip to coat the other side.
Transfer to a plate.
Once your fryer is hot, add the fish fillets in a single layer with a little space between them to the fryer basket. You will likely have to work in batches.
Slowly lower the basket into the oil and cover. Fry for 4-5 minutes, depending on the thickness of your fillets.
Cod is done when it’s golden brown and opaque and flaky when cut into. You can also check for doneness with a meat thermometer. Insert the thermometer into the center of the thickest piece of fish. The temperature needs to reach 145°F.
Transfer to a paper towel-lined plate to absorb any excess oil before serving.
Present!
Season with salt and pepper, if desired. Serve with a squeeze a lemon or cocktail sauce, if you prefer.
Tips and Techniques
- If you don’t have cod, or don’t care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
- You can use blanched almond flour to make this recipe low carb and gluten free.
- Store leftovers in an airtight container. Use within 3-4 days.
FAQ’s
Can You Use Frozen Cod?
Yes, just allow the cod to thaw in the refrigerator before cooking it. You want to defrost it as close to cooking it as possible.
How Do You Know When Fish Is Done Cooking?
Fin fish is done cooking when it’s opaque, flakes easily with a fork, and the internal temperature, when checked with a meat thermometer inserted into the center of the thickest portion, reaches 145°F.
What Do You Serve with Fried Fish?
Fried fish is often served with chips, or french fries, but you can serve a huge variety of sides with fried fish. Potatoes, rice, pasta, or pretty much any vegetable are all delicious side dishes to try with fish.
More Cod Recipes
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Fried Cod
Ingredients
- 1 1/2 pounds cod fish (cut into 4 fillets)
- 1 egg
- 1 cup all purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- oil for fryer (I use peanut oil)
Instructions
- Preheat your deep fryer to 350°F.
- Pat cod fillets dry with paper towels.1 1/2 pounds cod fish
- Crack the egg into a bowl and whisk well. In a second bowl, combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper.1 egg, 1 cup all purpose flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Dip each fish fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture. Press the fish into the flour mixture, then flip to coat the other side. Transfer to a plate.
- Once the oil in your fryer is hot, add the fish fillets in a single layer with a little space between them to the fryer basket. You will likely have to work in batches.oil for fryer
- Slowly lower the basket into the oil and cover. Fry for 4-5 minutes, depending on the thickness of your fillets. Cod is done when it’s golden brown and opaque and flaky when cut into.The internal temperature needs to reach 145°F on a meat thermometer inserted into the center of the thickest part.
- Transfer to a paper towel-lined plate to absorb any excess oil before serving.
- Season with salt and pepper, if desired. Serve with a squeeze a lemon or cocktail sauce, if you prefer.
Notes
Tips and Techniques
- If you don’t have cod, or don’t care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
- You can use blanched almond flour to make this recipe low carb and gluten free.
- Store leftovers in an airtight container. Use within 3-4 days.
