Learn how to make perfect, crispy pan-fried cod fish in just 15 minutes. This healthy, easy dinner is a go-to in my house when I want something light and flavorful without much effort.
Cod is a fantastic protein source, and pan-frying it is one of the best ways to keep the inside moist while getting a nice golden crust on the outside. My simple seasoning blend gives it a great kick without needing any heavy breading or flour.
🧡 Why You'll Love This Recipe
This pan-fried cod is a great solution for a quick weeknight meal. You get a piece of fish that is deliciously crispy on the outside but stays tender and flaky inside. It’s naturally low-carb and gluten-free, so you don’t have to worry about extra fillers.
Cod is also very versatile. You can serve it as a main dish or use it in fish tacos or salads later in the week.
🥘 Equipment I Use
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I use a cast-iron pan or a wide skillet for this recipe. You want a pan large enough to place the fillets in a single layer without them overlapping. A good fish spatula is also helpful for flipping the fish gently so it doesn't break apart.
🧾 Ingredients I Use
- Codfish: I use two 1.5lbs cod fish fillets for this recipe. You can buy yours from your local grocery store or Asian market. You can also use the actual cod fish (not cod fillets) for this recipe. I like to get fresh cod fish from Asian or Mexican markets because they gut, clean, and cut them for me.
- Olive oil: Use an olive oil spray or any cooking oil of your choice.
- Spices: Black pepper, salt, cayenne pepper, smoked paprika, and dried oregano.
🔪 How To Make Pan Fried Cod Fish
- Rinse the cod fish thoroughly under running water, then pat each piece of fish dry with paper towels. Get a mixing bowl and pour all your spices in. Mix them all in the bowl thoroughly.
- Rub the cod fish liberally with the spices to coat it. Add oil to a skillet or cast-iron pan on medium-high heat. When heated, add cod fish in separate layers.
- Let the cod fish fry for 4-5 minutes until golden brown. Flip the fish gently with a fish spatula so it does not break. Fry the other side for 3-4 minutes.
- Check the fried fish for doneness with a meat thermometer. An internal temperature of 145F shows that the fish is adequately cooked and ready.
♨️How To Store and Reheat
If you have any leftover cod fish, you can store it in the refrigerator for a few days. First, put it in an airtight container, then in the fridge to preserve it well. It should retain its freshness if you eat it within three days.
You can also freeze leftover cod fish to preserve it longer. First, arrange the cod fish pieces on a tray and freeze for an hour or two. Then, remove them from the tray and into sealable freezer bags and freeze.
To thaw frozen leftovers, put them in the fridge overnight. Then, reheat the cod fish in a pan with some oil when you're ready to eat it again. You can also reheat it in the microwave or air fryer.
🍽️ What to Serve With Cod Fish
This fish goes perfectly with African pepper sauce, cauliflower rice, or a fresh green salad. It also pairs well with steamed or roasted vegetables.
💡 My Expert Tips
- The more water you remove from the fish before frying, the less it splatters in hot oil.
- I recommend using cooking oil with a high smoke point, like avocado oil or olive oil, to fry the cod.
- Don't overcrowd the pan to prevent the crispy skin from sticking together. You can fry the cod fish in batches if you need to.
- Let the oil get sizzling hot before you begin frying so the cod fish doesn't soak up excess oil. It will turn out greasy if it does.
🔄 Recipe Substitutions
- Add chopped garlic cloves and a little butter to the pan for a moist and beautiful flavor.
- Use red pepper flakes, onion powder, black pepper, fresh basil, garlic powder, or your favorite seasoning blend.
- Add more or less cayenne pepper for more or less heat.
- Add a squeeze of lemon juice or add lemon wedges while frying the cod for a fresh citrus flavor.
- You can use any other white fish like halibut, grouper, haddock, mahi mahi, or pollock.
👩🍳 Questions You Might Have
Cod fish will lose its translucent color and become golden brown when cooked. The fish also turns slightly flaky when done, so you can easily check that. Put a fork in and twist. If it comes off, it is ready to eat.
The best way to fry cod without it falling apart is to put it in hot oil and leave it for at least four to five minutes. During this time, the skin will fry and act as a crust. This will keep the fish together, so it doesn't break when you flip it.
You can keep cod from sticking to the pan with oil. Use enough oil to form a layer in the pan. However, ensure you don't use too much oil. If you do, the cod fish might become greasy.
Related Recipes
Need more seafood recipes? Try these!
📖 Recipe
Pan Fried Cod Fish
Ingredients
- 1.5 lbs codfish 2 pieces
- 3 tablespoon olive oil
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt or to taste
Instructions
- Rinse and pat the cod fish with paper towels.1.5 lbs codfish
- Mix the spices in a bowl.1 teaspoon black pepper, ½ teaspoon cayenne pepper, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon salt
- Rub the cod fish liberally with the spices.
- Add oil to a skillet or cast-iron pan.3 tablespoon olive oil
- When heated, add cod fish in separate layers.
- Let the cod fish fry for 4-5 minutes.
- Flip the fish gently, so it does not break.
- Fry the other side for 3-4 minutes.
- Check the fried fish for doneness with a meat thermometer. An internal temperature of 145F shows that the fish is adequately cooked and ready.
Notes
- The more water you remove from the fish before frying, the less it splatters in hot oil.
- I recommend using cooking oil with a high smoke point like avocado oil or olive oil to fry the cod.
- Don't overcrowd the pan to prevent the crispy skin from sticking together. You can fry the cod fish in batches if you need to.
- Let the oil get sizzling hot before you begin frying, so the cod fish doesn't soak up excess oil. It will turn out greasy if it does.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
Can I use Tilapia instead of Cod?
Yes you can.
As you suggested on your harissa seasoning recipe page, I rubbed some of that seasoning (that I had leftover) with a little extra smoked paprika on the cod. Yum! I really appreciate your advice on pat-drying the fish, ways to preventing it from turning out too oily, and frying for at least 4-5 minutes before attempting to flip it...it easily lifted and went over in one solid piece, and I was dancing in the kitchen...haha! Cod turned out perfectly great and tasty! Thank you! Thank you!
I'm so glad the tips worked for you, Dixie, and I love the kitchen dance moment!
I love this recipe. I followed it to the letter (except for salting to taste) and my fish turned out fabulous! I especially appreciate that this recipe cooks the fish in olive oil without any breading or batter. It will be my go-to recipe for pan-fried cod.
Thanks Gemma. It's the only way I make pan-fried cod, too!
I always thought olive oil had a low smoke point and not good for frying? Have I been mistaken all these years by using Canola oil instead?
Honestly, that's the only oil I use, and I've never had a problem. Extra virgin olive oil has a high smoking point.