pan fried cod

Pan-fried cod is a delicious and versatile dish that showcases the delicate flavor and flaky texture of cod fish. This pan fried cod recipe combines the mild taste of cod with the vibrant flavors of a lemon butter sauce, resulting in a mouthwatering seafood dish that is easy to prepare. Whether you're a seafood lover or looking for a nutritious meal option, pan fried cod fillet recipe is sure to satisfy your taste buds.

How to Cook Pan Fried Cod

This is the best pan fried cod recipe for a quick and delicious seafood meal, while also elevating your seafood experience.

Ingredients:

• Fresh Icelandic Cod Fillet (~8 ounces each)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Lemon wedges, for serving
• Fresh parsley, for garnish

For the Lemon-Herb Butter Sauce:

• 4 tablespoons unsalted butter, softened.
• 1 tablespoon fresh lemon juice.
• 1 tablespoon chopped fresh parsley.
• 1 teaspoon chopped fresh thyme.
• 1/2 teaspoon lemon zest.
• Salt and freshly ground black pepper to taste.

Preparation:

1. Begin by preparing the pan cod fillets. Rinse the fillets under cold water and pat them dry using paper towels. This step helps remove any excess moisture and ensures a crispier exterior when pan-frying.
2. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well to evenly distribute the seasonings. This flour mixture will be used to coat the cod fillets.
3. In a separate shallow dish, beat the eggs until well combined. This will act as a binding agent for the breadcrumbs and help create a crispy crust on the cod.
4. In another dish, combine the breadcrumbs and grated Parmesan cheese. Mix thoroughly to incorporate the cheese into the breadcrumbs, which will add a delightful savory flavor to the crust.
5. Now it's time to coat the cod fillets. Dip each fillet into the seasoned flour, making sure to coat all sides. Shake off any excess flour. Next, dip the fillet into the beaten eggs, allowing any excess egg to drip off. Finally, coat the fillet with the breadcrumb and Parmesan mixture, pressing gently to ensure the breadcrumbs adhere well.
6. Heat a large skillet over medium heat and add the olive oil and unsalted butter. Allow the butter to melt and the oil to heat up. The combination of olive oil and butter adds both flavor and prevents the fish from sticking to the pan.
7. Carefully place the coated cod fillets into the hot skillet. Cook for about 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fillets. Adjust the heat as needed to prevent burning.
8. Once the cod fillets are golden brown and cooked through, remove them from the skillet and transfer them to a paper towel-lined plate. This step helps absorb any excess oil and keeps the crust crisp.
9. Serve the pan-fried cod immediately, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the fish. The lemon juice adds a refreshing tanginess that complements the delicate flavor of the cod.

Tips:

• For extra flavor, you can add a squeeze of lemon juice over the fillets just before serving.

• If you prefer a spicier food, you can add a pinch of cayenne pepper or chili powder to the coating mixture.

• It is essential to use a non-stick or well-seasoned skillet to prevent the cod fillets from sticking to the pan.