Pan-Fried Crispy Cod

Ingredients

Main Fish Ingredients

• 4 Cod Fillets (approx. 6 oz / 170g each, wild-caught preferred, skinless)
• 1 tbsp Olive Oil or High-Smoke Point Avocado Oil
• 2 tbsp Unsalted Butter (for basting in the final minute)

Crispy Herb Coating

• ⅓ cup All-Purpose Flour (or gluten-free 1-to-1 baking flour)
• 2 tbsp Cornstarch (gives the coating an extra shatteringly crisp crunch)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Smoked Paprika (for color and mild earthy flavor)
• ½ tsp Fine Sea Salt
• ¼ tsp Freshly Cracked Black Pepper
• 1 tsp Fresh Thyme Leaves (or ½ tsp dried thyme)

Pan Basting & Garnish

• 1 Fresh Lemon , halved (1 half for pan basting, 1 half sliced into wedges for serving)
• 2 tbsp Fresh Italian Parsley , finely chopped
• 2 cloves Garlic , peeled and lightly smashed

Instructions

Step 1: Prep & Dry the Cod

1. Thaw & Inspect: If using frozen cod, ensure it is completely thawed in the refrigerator overnight. Inspect each fillet for small pin bones and gently remove them with tweezers if present.
2. Remove Moisture: Place the cod fillets on a cutting board lined with paper towels. Pat both sides of each fillet thoroughly with paper towels until completely dry to the touch. (Removing excess surface moisture prevents steaming and guarantees a crispy golden sear).
3. Season: Lightly sprinkle both sides of the dry fillets with a small pinch of sea salt and black pepper.

Step 2: Mix the Crispy Coating

1. Combine Dry Ingredients: In a shallow dish or wide rimmed plate, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, sea salt, cracked black pepper, and fresh thyme.
2. Dredge the Fillets: Dredge one cod fillet at a time into the flour mixture, pressing gently so the coating adheres evenly to all sides.
3. Shake Excess: Gently shake off any loose flour so only a thin, uniform coating remains on the fish. Place dredged fillets on a clean plate.

Step 3: Sear to Golden Perfection

1. Heat the Skillet: Place a heavy-bottomed cast-iron skillet or high-quality non-stick pan over medium-high heat . Add 1 tablespoon of olive oil and heat until the oil is shimmering and hot, but not smoking (approx. 1–2 minutes).
2. Add the Fish: Carefully lay the dredged cod fillets into the hot skillet, laying them away from you to prevent oil splashes. Ensure the fillets are spaced out and not crowding the pan. (If your pan is small, cook in two separate batches).
3. First Side Sear: Cook undisturbed for 4 to 5 minutes . Do not move or flip the fish prematurely; let the crust form naturally until it releases easily from the pan bottom and turns a deep golden brown.

Step 4: Flip, Butter Baste, & Finish

1. Flip Gently: Using a flexible fish spatula, gently slide under the fillets and flip them over. Lower the skillet heat slightly to medium .
2. Add Butter & Aromatics: Drop the 2 tablespoons of unsalted butter and 2 smashed garlic cloves into the open spaces of the skillet.
3. Butter Baste: As the butter melts and foams, tilt the pan slightly and use a large spoon to continually baste the warm butter over the tops of the cod fillets for 3 to 4 minutes . Squeeze the juice of half a lemon directly into the bubbling pan butter during the last minute.
4. Check Doneness: The fish is done when the crust is golden and the thickest part of the fillet flakes easily with a fork, reaching an internal temperature of 145°F (63°C) .

Step 5: Rest & Serve

1. Transfer: Remove the crispy cod from the skillet and transfer to a warm platter or individual serving plates.
2. Garnish: Spoon a small drizzle of the lemon-garlic pan butter from the skillet over the tops. Sprinkle generously with freshly chopped parsley and serve with fresh lemon wedges on the side.

Nutrition

Calories: 245 kcal — · Protein: 31 g 62% · Fat: 8.5 g 11% · Carbohydrates: 10 g 4% Dietary · Saturated Fat: 3.5 g 18% · Fiber: 0.8 g 3% · Sugar: 0.5 g — · Sodium: 380 mg 17%