Pan-fried cod fish is a mouth-watering, nutritious dish ready in less than 15 minutes. If you're looking for a healthy, easy dinner that's ready in no time, then you'll love this recipe!
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Pan frying is one of the best ways to cook cod. But, if you're wary about frying fish in a pan, this recipe will show you how to be a pro in no time!
It's the go-to recipe in my house for when we want something healthy, light, yet super tasty any night of the week! This healthy meal is also keto-friendly and gluten-free.
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Why you'll love this recipe
This super easy pan-fried recipe makes the fish deliciously crispy yet moist on the inside. Cod fish is one of the most nutritious and well-known sources of protein available, so my family gets to load up on it.
You only need a few of your favorite staple spices and a little oil for this flavorful delicacy. The fish fillet is crispy yet irresistibly moist on the inside.
Pan-fried cod fish is a versatile seafood recipe with great flavor that pairs with many dishes. It's also great for meal prep. So, you can fry it and then use it in several dishes when you're ready!
If you need more cod recipes, next time, try these keto fish cakes!
Equipment Used
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I use a cast-iron pan or any wide skillet for this easy recipe. You can use any wide skillet or pan as long as you can place the cod fish in a single layer without stacking them.
Ingredients Used
- 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 This Recipe
- 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 till it's 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.
Storing and Reheating
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 a bit of oil when you're ready to eat it again. You can also reheat it in the microwave or air fryer.
What can I eat cod fish with?
Flavorful pan-fried cod fish is delightfully versatile. You can pair this simple recipe with several side dishes. Examples are air-fried or steamed veggies, cauliflower rice, or a delicious salad.
One of my favorite ways to eat pan-fried cod fish is with my African pepper sauce.
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 Variations
- 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.
Frequently asked questions
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.
- Mix the spices in a bowl.
- Rub the cod fish liberally with the spices.
- Add oil to a skillet or cast-iron pan.
- 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.
Gemma says
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.
Tayo says
Thanks Gemma. It's the only way I make pan-fried cod, too!
Baltisraul says
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?
Tayo says
Honestly, that's the only oil I use, and I've never had a problem. Extra virgin olive oil has a high smoking point.