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.