This pan-fried cod recipe is easy, delicious and on the table in under 30 minutes. Cod fillets are lightly dredged in a seasoned flour mixture and cooked until golden on the outside and moist inside. Serve with your favourite side or simply enjoy as is!
Hi friends!
I’ve been wanting to share this pan fried cod recipe with you all for quite some time!
I was able to get my hands on some local fresh cod the other day so I knew what had to happen (and, boy, was my belly happy).
Aside from cod au gratin, salt cod fish cakes or cod tongues pan-fried cod is another popular way to enjoy a favourite Newfoundland ingredient.
There’s absolutely nothing fancy here, far from it. But the taste? Simply delicious!
Serve with lemon wedges and tartar sauce and you’re set for a treat.
How To Make Pan Fried Cod
Full details are in the recipe card below, but here are the basics:
- In a dish combine flour with paprika, dill, onion powder and a little cayenne pepper.
- Season cod fillets with salt and pepper.
- Dredge each fillet in the flour mixture, shaking off excess.
- For each batch, heat some oil and butter in a skillet.
- Add flour-dusted cod fillets to the skillet and fry on one side.
- Carefully flip each fillet to cook on the other side (the fresher your fish is, the more delicately it needs to be handled).
How To Know When the Fillets are Cooked
When cod fillets are cooked, the interior is opaque in colour and the fillets flake easily when prodded with a fork.
In Canada, the recommended minimum internal cooking temperature for fish is 158 degrees Fahrenheit. In the United states, the recommended minimum internal cooking temperature for fish is 145 degrees Fahrenheit.
Typically, it will take about 3 to 5 minutes per side to cook cod fillets. If your pieces are smaller (or larger) than the ones used here, your cook time may vary.
The pieces I used were more tail (or end) pieces. Centre cuts will take longer than end pieces as they are thicker.
Do I Have to Dredge in Flour?
Not at all! It’s kinda classic here in Newfoundland, but you can simply season the fillets and fry without it.
Tips for Making This Recipe
- For pan-fried fish (especially when using cod), I prefer fresh fillets over frozen. Frozen tends to have more water, but in a pinch will work. Just thaw before using.
- Fresh cod fillets are quite delicate. Be careful when flipping. A large fish spatula works great here. Alternatively, you can use two spatulas to flip each fillet.
- A bunch of pantry seasonings were used in this recipe, but you can just use salt and pepper if you prefer.
Sides To Serve With Fish
Enjoy pan-fried fish with any of these yummy sides:
More Delicious Seafood Recipes
Hope you love this Newfoundland fried cod recipe as much as we do. It’s a favourite around here!
If you make this pan-fried cod recipe, be sure to leave a comment below!
Pan Fried Cod
Ingredients
- ⅓ to ½ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon dried dill (dill weed)
- ½ teaspoon onion powder
- pinch ground cayenne pepper
- 1.5 to 2 pounds boneless and skinless cod fillets, about 4 fillets (each fillet approximately 5 to 6 ounces)
- salt, to taste
- freshly ground black pepper, to taste
- 2 to 3 tablespoons olive oil, 1 tablespoon per batch
- 2 to 3 tablespoons butter, 1 tablespoon per batch
Serving Suggestions (optional)
- Freshly chopped dill
- Tartar sauce
- Lemon wedges
Instructions
- In a small dish or on a plate, mix together flour with paprika, dill, onion powder and cayenne pepper.
- Season cod fillets with some salt and black pepper.
- Dredge each cod fillet in the flour mixture, lightly coating, and shaking off excess flour.
- To cook cod fillets, heat 1 tablespoon of oil and 1 tablespoon of butter in a 12-inch cast-iron skillet over medium heat.Note: Cook fish in batches as to not overcrowd pan. For each batch, add 1 tablespoon of oil and 1 tablespoon of butter.
- Place cod fillets in skillet and cook 3 to 5 minutes on one side.
- Carefully flip the cod fillets to the other side (be gentle, as the fillets are delicate) and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Transfer cooked cod fillets to a plate. You can sprinkle with a little more salt, if you wish.Note: Cook time may vary, depending on the thickness of your fillets.
- Repeat process to cook remaining cod fillets.
- Garnish with dill and serve with lemon and tartar sauce (if desired) or enjoy as is.
Notes
- For pan-fried fish (especially when using cod), I prefer fresh fillets over frozen. Frozen tends to have more water, but in a pinch will work. Just thaw before using.
- Fresh cod fillets are quite delicate. Be careful when flipping. A large fish spatula works great here. Alternatively, you can use two spatulas to flip each fillet.
- A bunch of pantry seasonings were used in this recipe, but you can just use salt and pepper if you prefer.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
