The best pan fried cod recipe that is simple, quick, and ready in less than 15 minutes. These pan seared cod fillets are tender, and flaky, with a crispy, golden brown outer. It is flavorful and delicious. Serve with air fryer diced potatoes, vegetables, or any side of your choice.
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This Pan Fried Cod Recipe Works
This pan fried cod recipe is so simple and quick, It takes less than 15 minutes to get tasty restaurant-quality fried cod fillets on the dinner table.
Only a handful of basic ingredients are required to make these pan fried cod on the stovetop. The basic ingredients are herbs and spices, fish, olive oil, and garlic butter.
Cod is a white fish that has a mild flavor and doesn't smell 'fishy'. It is much lower in mercury than other types, versatile, and can be used in tacos, and stews, and served with rice, fries, potatoes, and other side dishes. This fish will be added to your dinner rotation in no time.
This is the best cod fish recipe and can be adapted to other types of fish like Halibut, white fish, mahi mahi, and pollock.
With this recipe, you get fish that is flavorful with golden brown crust, and tender, flaky inside.
This stovetop cod recipe has no breading- no panko, or flour, however, if you prefer, you can lightly coat in this fish fry seasoning before frying.
Related: How to cook cod, Pan fried salmon
Ingredients
The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post.
Cod- I used boneless skinless cod fillets. Atlantic cod
Paprika- I used smoked paprika but you can use the regular one.
Onion granules- Can be substituted for onion powder.
Garlic granules- This can be replaced with garlic powder.
Black pepper- You can use cayenne pepper or any pepper of your choice.
Salt
Olive oil- or vegetable oil or sunflower oil.
Garlic Butter- Optional. I use this homemade garlic butter.
How To Pan Fry Cod
Here's a step by step directions on how to make pan seared cod:
Mix the paprika, parsley, onion granules, garlic granules, black pepper, and salt. In a bowl.
Pat the cod fillets dry then sprinkle the seasoning on them to cover all sides.
Place a skillet on medium heat and add oil to it.
When the oil is heated, add the seasoned cod in a single layer without overcrowding the skillet. Fry for 1- 2 minutes then flip the fillets to fry the other side.
When it is cooked, it will lift easily, the outer will be crispy, and the inside flaky.
Add in garlic butter then scoop on the fish. Garnish with parsley.
Take off the heat and serve.
How Long To Fry Cod
The length of time it takes to fry cod depends on the size and thickness of the cod fillets or loins, and the temperature of the oil.
How long to pan fry cod is 4-6 minutes. That is 2-3 minutes on each side on medium heat.
It is cooked when it is opaque and when a fork is inserted, it flakes. The skin or outer will be golden brown and crispy.
When checked with an instant meat thermometer, the internal temperature at the thickest part should be at least 130F/55C.
Serving Suggestions
It is versatile and can be served with delicious side dishes. Some of them are recommended below:
Rice - Curry rice, jollof rice, long grain rice, basmati rice.
Potatoes- Air fryer crispy potatoes, fried potatoes, boiled potatoes.
Vegetables- Boiled asparagus, boiled cabbage, roasted carrots, baked vegetables, pan fried vegetables
Pasta- lemon pasta, spicy pasta, boiled pasta, veggie pasta
Sauce- Garlic butter sauce, Peri Peri sauce
How To Store
Let the fish cool completely then transfer to a ziploc or a sealable container and store it in the fridge for up to 2 days.
To store it for longer, store it in the freezer. Pack the fish in a freezer-safe bag or Ziploc, label and keep it in the freezer for up to 2 months.
Reheat it from frozen or thaw in the fridge. Reheat in the microwave, air fryer, or stovetop.
To reheat in the microwave- Place the fish on a microwave-safe plate and set the microwave to high settings. Heat fish at 30 seconds intervals till heated through.
Tips For Pan Seared Cod
- Use a skillet that has enough room for pan frying without crowding. Nonstick will ensure the fish doesn't stick to the pan. A cast iron skillet is also good for even heat distribution.
Let the pan get heated before you add fish so they don't stick to the pan or steam instead of frying. - Arrange the cod in a single layer in the pan. No overlapping and don't crowd the pan. If need be, fry them in batches.
- Don't move the loins or fillets until they are ready to avoid them falling apart.
- The butter and garlic give extra flavor. It doesn't have to be a lot of butter just enough to coat and flavor.
- You can use any seasoning of your choice to season the fish. cod seasoning, Cajun blackening seasoning, Tilapia seasoning, salmon seasoning, and vegetable seasoning, are some good ones I've tried with great success.
- Don't flip the fish until it's ready so it doesn't stick or fall apart.
- This recipe can be used for other types of fish like haddock, white fish, Tilapia, pollock, and halibut.
- Squeeze some lemon juice on the fish to intensify the flavors.
FAQS
Absolutely. Pan fry skinless cod the same way as with skin on. Follow the directions above to get crispy, tender, and flaky cod.
It is best to thaw first before frying so you get a crispy crust and the fish cooks evenly. Cod is quick to thaw and can be defrosted in cold water for about 10 minutes or till fully thawed.
To ensure it doesn't fall apart when cooking, make sure the oil in the skillet is hot before you add the fish, also don't move them till they are fried on one side then gently flip using a spatula to fry the other side.
When cooked, it will turn opaque, and be flaky when a fork is in inserted. The skin will be golden brown. If it's still translucent, then it's not cooked. The internal temperature when checked with a meat thermometer should be at least 135F
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Recipe
Best Pan Fried Cod Recipe (Stovetop Cod)
Equipment
- Skillet
- Spatula
Ingredients
- 4 Cod fillets
- ½ teaspoon Paprika
- ¼ teaspoon Parsley
- ¼ teaspoon Onion granules
- ¼ teaspoon Garlic granules
- ¼ teaspoon Black pepper or to taste
- Salt to taste
- 2 tablespoons Olive oil
- 1-2 tablespoon Garlic butter Optional
Instructions
- Mix the paprika, parsley, onion granules, garlic granules, black pepper, and salt. In a bowl.
- Pat the cod fillets dry then sprinkle the seasoning on them to cover all sides.
- Place a skillet on medium heat and add oil to it.When the oil is heated, add the seasoned cod in a single layer without overcrowding the skillet.
- Fry for 1- 2 minutes then flip the cod to fry the other side.When cod is ready, it will lift easily.
- Add in garlic butter then scoop on the fish. Garnish with parsley.Take off the heat and serve.
Notes
-
- Use a skillet that has enough room for pan frying without crowding. Nonstick will ensure the fish doesn't stick to the pan. A cast iron skillet is also good for even heat distribution.
Let the pan get heated before you add fish so they don't stick to the pan or steam instead of frying. - Arrange the cod in a single layer in the pan. No overlapping and don't crowd the pan. If need be, fry them in batches.
- Don't move the loins or fillets until they are ready to avoid them falling apart.
- The butter and garlic give extra flavor. It doesn't have to be a lot of butter just enough to coat and flavor.
- You can use any seasoning of your choice to season the fish. cod seasoning, Cajun blackening seasoning, Tilapia seasoning, salmon seasoning, and vegetable seasoning, are some good ones I've tried with great success.
- Don't flip the fish until it's ready so it doesn't stick or fall apart.
- This recipe can be used for other types of fish like haddock, white fish, Tilapia, pollock, and halibut.
- Squeeze some lemon juice on the fish to intensify the flavors.
- Use a skillet that has enough room for pan frying without crowding. Nonstick will ensure the fish doesn't stick to the pan. A cast iron skillet is also good for even heat distribution.
Nutrition
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