Description
This pan-fried cod recipe delivers crispy, golden-brown fish fillets that are seasoned with a flavorful blend of garlic powder, onion powder, paprika, salt, and pepper. Quick to prepare and cook, the cod is coated in seasoned flour and fried in olive oil or butter to perfection. Finished with a drizzle of lemon juice and fresh parsley garnish, this dish is perfect for a simple yet elegant meal, pairing wonderfully with sides like roasted vegetables, mashed potatoes, or fresh salad.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 oz each)
Seasoned Coating
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Frying
- 2 tablespoons olive oil or butter (for frying)
To Serve (Optional)
- 1 tablespoon lemon juice
- Fresh parsley, chopped
Instructions
- Prepare the Fish: Pat the cod fillets dry thoroughly with paper towels to remove moisture, which helps achieve a crispy crust during frying.
- Season the Flour: In a shallow dish, mix together the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper until evenly combined.
- Coat the Cod: Dredge each cod fillet in the seasoned flour mixture, coating both sides completely. Shake off any excess flour to avoid clumping.
- Heat the Pan: Place a large skillet over medium-high heat and add the olive oil or butter. Heat until the oil shimmers but does not smoke, indicating it’s ready for frying.
- Fry the Cod: Carefully place the coated cod fillets into the hot skillet. Cook each side for 3-4 minutes until golden brown and crispy. Flip gently with a spatula to prevent the fish from breaking apart.
- Check for Doneness: Ensure the fish is cooked through by checking if it flakes easily with a fork or measuring the internal temperature to reach 145°F (63°C). If not done, cook for an additional minute per side.
- Serve: Transfer the cooked fillets to a paper towel-lined plate to drain excess oil. Optionally, drizzle with fresh lemon juice and garnish with chopped parsley before serving. Serve alongside your preferred sides like roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Patting the fish dry before coating is crucial for a crispy crust.
- Use a non-stick or well-seasoned skillet to prevent sticking.
- If preferred, swap olive oil with butter or a mix of both for richer flavor.
- Maintain medium-high heat to cook the fish quickly without burning the coating.
- This recipe pairs well with light, fresh side dishes to complement the crispy fish.
