Golden, fragrant and irresistibly juicy, this pan-fried cod with a crisp crust comes together in just 20 minutes. A light coating of flour and spices accentuates the tenderness of the fillet, while lemon and a sprinkle of herbs bring a fresh, clean lift. It’s a versatile quick dinner that turns out beautifully every time.
Ingredients
- Cod fillet — 600g (1 1/3 lb)
- All-purpose flour — 60g (1/2 cup)
- Sweet paprika — 1 tsp
- Dried garlic — 1/2 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Vegetable oil — 3 tbsp
- Butter — 20g (1 1/2 tbsp), optional
- Lemon — 1
- Fresh herbs, such as dill and parsley — 2 tbsp
Step-by-Step Method
- Prepare the fish: remove any visible bones, pat the fillet dry with paper towels, and cut into portion-sized pieces.
- Mix the flour, paprika, dried garlic, salt and ground pepper. This will be your light, fragrant coating.
- Heat a skillet over medium heat with the vegetable oil until it shimmers.
- Coat the cod pieces in the flour mixture, then gently shake off any excess.
- Lay the fish in the skillet and fry for 3-4 minutes, until the underside is deeply golden, without moving the pieces.
- Carefully flip, add the butter, and cook for another 2-3 minutes, spooning the hot butter over the fish. The cod should stay moist and flake easily, with an internal temperature of 52-55°C (126-131°F).
- Remove from the skillet, squeeze over the lemon juice, scatter with chopped herbs, and let the fish rest for 2 minutes.
- Serve with lemon wedges and your favorite side: potatoes, rice, a fresh salad or steamed vegetables.
Nutritional Information
| Serving | 1 of 4 |
|---|---|
| Calories | 290 kcal |
| Protein | 33 g |
| Fat | 14 g |
| Carbohydrates | 9 g |
| Fiber | 0.5 g |
| Sugar | 0.2 g |
| Sodium | 550 mg |
Serving and Storage
Serve the cod right away while the crust is still crisp. Let any leftovers cool, then store in an airtight container in the refrigerator for up to 24 hours. To bring back some texture, reheat in a 180°C (356°F) oven for 6-8 minutes, or in a dry skillet over low heat.
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Tips and Variations
- For an even crust, make sure the fillet is thoroughly dried before coating.
- Gluten-free version: swap the all-purpose flour for rice flour or cornstarch.
- For a subtle smoky note, add a pinch of smoked paprika or a little lemon zest to the coating.
- Cook in batches: don’t overcrowd the skillet, or the temperature will drop and the fish will steam instead of sear.
- Frozen fillet works too, but it must be fully thawed in the refrigerator and patted dry very well.
Frequently Asked Questions
How do I keep cod from drying out?
Don’t overcook it: fry until the flesh just begins to flake and the internal temperature reaches about 52-55°C (126-131°F). Let the fish rest for a couple of minutes so the juices settle evenly.
Can I make it without flour?
Yes. Simply season the fillet with salt and pepper and fry it in a well-heated skillet. The crust will be less pronounced, but the fish will stay juicy. For a light crunch, use rice flour or cornstarch.
What kind of skillet is best?
A heavy stainless steel or cast-iron skillet is ideal. Both hold heat well and promote even browning. A nonstick skillet will also work, though the crust will be a little softer.