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 pan fried until golden on the outside and moist inside. Serve with your favourite side or simply enjoy as is!
Hey 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.
- Season cod fillets with salt and pepper.
- Dredge each fillet into flour mixture, shaking off excess.
- For each batch, add some oil and butter to a skillet.
- Add flour dusted cod fillets and fry on one side.
- Carefully flip each fillet to cook other side (the fresher your fish is, the more delicately it needs to be handled). Enjoy!
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How To Know When Fillets Are Done
When cod fillets are done, 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 (according to the Government of Canada). In the United States, the recommended minimum internal cooking temperature for fish is 145 degrees Fahrenheit (according to Foodsafety.gov).
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, you 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 pan fry without it.
More Tips and Variations
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.
Speaking of fresh cod fillets, they 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 seasoning were used in this recipe, but you can just use salt and pepper if you prefer.
Make It A Meal!
Enjoy as is or with –
- Roasted garlic mashed potatoes
- Crispy potato wedges
- Skillet potatoes
- Mixed green salad
- Green beans
- Roasted cauliflower
More Seafood Recipes You May Enjoy
- Crispy Fish Burger – Panko crusted cod fillet with homemade tartar sauce and slaw. So much better than takeaway!
- Oven Baked Cod – Dinner in about 20 minutes made on one sheet pan. Low carb and yummy.
- Easy Seafood Stew – A rich tomato base, cod, fennel and other veggies. Delicious with a hunk of bread for dunking!
- Creamy Seafood Chowder – A creamy base, plenty of seafood and veggies. Such a comforting bowl.
- Lemon Garlic Butter Shrimp with Chilies from Killing Thyme – Made in 20 minutes and loaded with flavour!
Hope you love this Newfoundland fried cod recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this pan fried cod recipe? That’s awesome! Love it if you left a comment below. Many thanks!
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Pan Fried Cod
Ingredients
- 1.5 to 2 pounds boneless/skinless cod fillets
- salt (to taste)
- black pepper (to taste)
- 1/3 to 1/2 cup all purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill
- 1/2 tsp onion powder
- pinch cayenne pepper powder
- 2 to 3 tablespoons olive oil (1 tablespoon per batch)
- 2 to 3 tablespoons butter (1 tablespoon per batch)
Instructions
- Season cod fillets with some salt and pepper.
- Mix together flour with paprika, dill, onion powder and cayenne pepper powder.
- Dredge each cod fillet into flour mixture, lightly coating, and shaking off excess flour.
- Cook fish in batches as to not overcrowd pan. For each batch, add 1 tablespoon of oil and 1 tablespoon of butter to a 12-inch skillet on medium heat.
- Once butter has melted, add cod fillets. Cook about 3 to 5 minutes per side until cod has cooked through, is opaque and flakes easily with a fork. Continue with remaining batches, adding more oil and butter, as necessary.
- Once done, you can sprinkle with a little more salt, if you wish.
- Garnish with dill, if desired, and serve with lemon and tartar sauce. Enjoy!
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.
- Speaking of fresh cod fillets, they 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 seasoning were used in this recipe, but you can just use salt and pepper if you prefer.
