Description
This Pan Fried Cod Fish recipe delivers crispy, golden cod fillets seasoned with a flavorful blend of garlic powder, onion powder, and paprika. Cooked quickly in a skillet with olive oil or butter, this simple yet delicious dish is perfect for a wholesome weeknight dinner. Optional lemon juice and fresh parsley add a bright, fresh finish.
Ingredients
Scale
Main Ingredients
- 4 cod fillets (about 6 oz each)
- 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
- 2 tablespoons olive oil or butter (for frying)
Optional Garnish and Serving
- 1 tablespoon lemon juice (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Fish: Pat the cod fillets dry with paper towels to remove any excess moisture. This step is essential to help the coating stick and to achieve a crispy crust when frying.
- Season the Flour: In a shallow dish or bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well until evenly combined to ensure flavorful coating.
- Coat the Cod: Dredge each cod fillet in the seasoned flour mixture, making sure to coat both sides evenly. Shake off any excess flour to prevent clumping in the pan.
- Heat the Pan: Heat the olive oil or butter in a large skillet over medium-high heat. Wait until the oil is hot and shimmering but not smoking to ensure ideal frying temperature.
- Fry the Cod: Gently place the coated cod fillets into the hot pan. Cook for 3-4 minutes on each side, or until the fish is golden brown and crispy. Flip carefully with a spatula to keep the fillets intact.
- Check for Doneness: The fish should be opaque and flake easily with a fork. If needed, cook for an additional minute per side. The internal temperature should reach 145°F (63°C) for safe consumption.
- Serve: Remove the fillets from the pan and transfer to a paper towel-lined plate to absorb excess oil. Optionally, drizzle with fresh lemon juice and sprinkle with chopped parsley. Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Patting the fish dry before coating helps create a better crust.
- Do not overcrowd the pan to maintain the oil temperature and achieve even frying.
- Use fresh herbs and lemon juice to add brightness to the dish.
- Adjust seasoning to your taste; add more spices if preferred.
- For extra crispiness, you can double dredge the fillets by dipping again in flour after the first coat.
