Pan-Fried Cod

Pan-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 skillet. This recipe is gluten free, low carb, and keto friendly, but can also be made with regular flour, if preferred.

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I have fallen in love with cod fish this year. I was asked to sample Sitka Salmon Shares seafood shares in the spring and received about 5 pounds of cod in my first shipment. I loved it so much that I signed up for the full year, so expect the influx of seafood recipes to continue.

If you are interested, you can still save $25 off of a Sitka Salmon Shares membership by using the code “DLB” at checkout. This is only good until September 19, 2020 and not valid on the Taste of Fall share.

I have made several cod recipes now, and can’t decide which one is my favorite, they are all so good! My latest recipe is this Pan-Fried Cod. If you would rather deep fry cod, please see this recipe for Fried Cod, instead.

Growing up, the only seafood that I would eat, besides shrimp, was fried flounder. Flounder is another mild, white fish that the boys in my family would fish for at the beach here in Delaware.

I wanted to recreate that same kind of dinner for my family. This fried cod is the best fried fish that I’ve had in a long, long time!

Why This Recipe Works

This is a really quick and easy recipe. It takes just 15 minutes from start to finish.

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 easily be baked or fried, as well as used in a wide variety of recipes like fish stew and fish tacos.

It’s also family friendly. Kids tend to really enjoy cod because it’s very mild and there is no “fishy” taste.

This recipe is gluten free, low carb and keto friendly, but if you don’t follow any of those ways of eating, you can use regular all-purpose flour instead of almond flour.

How To Pan Fry Cod Fish

Ingredients

• 1.5 pounds cod fillets
• 1 egg
• 1 cup blanched almond flour (you can use regular all-purpose flour instead)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• oil for frying

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.

Create!

Crack the egg into a bowl and whisk well.

In a second bowl, combine the almond flour, garlic powder, onion powder, parsley, 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.

Fill a skillet about a half an inch high with oil. I use canola or vegetable oil to get the fish as crispy as possible without any added flavor.

Chef’s Tip: you can use peanut or olive oil to fry the fish, but there will be a difference in taste.

Heat the skillet over medium-high heat. The oil needs to be hot before adding the fish or the flour may come off. To test the oil, sprinkle a few drops of water over it. If it sizzles, it’s ready.

Add the cod in a single layer and cook for 2-4 minutes or until golden brown. Flip gently with a fish spatula, if you have one, as cod is delicate and flakes easily when it’s done cooking.

Cook an additional 2-4 minutes or until golden brown and cooked through. The amount of time will vary depending on the thickness of the fish.

Cod is done when it’s opaque and flaky. 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.
• Vegetable or canola oil with give your fish the best crispiness. You can use peanut or olive oil to fry the fish, but there will be a difference in taste.
• 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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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!