Pan Fried Cod
The ultimate comfort food, Pan Fried Cod is crispy on the outside, tender on the inside, and bursting with flavor. Perfect for a quick weeknight dinner, this delicious dish is sure to become a family favorite. Make it tonight to experience the magic!
Equipment
- Chef's Knife
- Skillet
- Frying Pan
Ingredients
- 26 ounce cod fillets or halibut, bass, salmon, or a similar firm-bodied fish
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons canola oil or grapeseed oil. Do not use olive oil, as it will burn.
- 1 tablespoon unsalted butter
- 2 tablespoons chopped herbs of choice *parsley, basil, dill, and thyme are all delicious
- 1 small lemon cut into wedges
Instructions
- Pat the cod fillets very dry. Season both sides with kosher salt and ground black pepper.
- Heat the canola oil in a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny, gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
- Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
- Gently flip the cod over. A flexible, thin metal spatula works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan.
- With a spoon, spread the butter around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
- Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant-read thermometer, about 2 additional minutes.
- Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.
Notes
- If using a stronger herb: Start with 1 tablespoon, then add additional to taste.
- This recipe is best enjoyed: The day it is made.
- To store: Refrigerate leftover cod in an airtight storage container for up to 1 day.
- To reheat: Very gently reheat the cod in a skillet over medium-low heat, until just warmed through.