PAN FRIED COD
Simple pan fried cod with butter and lemon. This light and healthy dinner comes together in minutes. One of the best easy ways to cook fish!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Pat the cod fillets very dry. Season both sides with salt and pepper.
- Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), 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 (such as a fish 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 pat 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.
Nutrition Facts : ServingSize 1 (of 2), Calories 331 kcal, Carbohydrate 5 g, Protein 31 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 88 mg, Fiber 2 g, Sugar 1 g
BREADED PAN-FRIED COD RECIPE
Keith Kamikawa's breaded pan-fried cod recipe is part of his Friday fish fry rotation, but you can enjoy his savory, crunchy dish any day of the week.
Provided by Keith Kamikawa,Mashed Staff
Categories dinner, lunch
Time 20m
Number Of Ingredients 17
Steps:
- Make the tartar sauce by combining mayonnaise, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, relish, chopped fresh dill, ⅛ teaspoon black pepper, and salt in a bowl. Mix thoroughly and refrigerate until ready to serve.
- To make the breading, combine panko breadcrumbs, celery salt, paprika, cayenne, and ¼ teaspoon black pepper.
- Crack an egg into a bowl and beat.
- Set up a breading station with four bowls in this order: bowl holding cod, bowl holding flour, bowl holding beaten egg, and bowl of breading.
- Working with one piece of cod at a time, dredge the cod in flour, then coat the cod in egg, and finally thoroughly coat the cod in the seasoned breadcrumbs. Repeat until all of the cod is breaded.
- Heat a 10 or 12-inch nonstick pan on medium heat and add the vegetable oil. Once the oil begins to shimmer, add the cod spaced evenly in the pan. Pan fry for 5 minutes. Rotate each piece of cod 180 degrees ½ way through to evenly brown the top.
- After 5 minutes flip the cod, and set heat to medium-low. Pan fry for another 5 minutes, once again rotating the cod ½ way through to evenly brown the bottom.
- Serve immediately with a side of tartar sauce.
Nutrition Facts : Calories 291 calories, Carbohydrate 14 g carbohydrates, Cholesterol 40 mg cholesterol, Fat 21 g fat, Fiber 1 g fiber, Protein 10 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 166 mg, Sugar 1 g, TransFat 0 g
PAN-FRIED COD WITH SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
- Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
- Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.
PAN-FRIED COD RECIPE - (3.8/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Preheat large sauté pan on medium. Dip fish in flour (coating both sides), then dip into egg mixture (allowing excess to drip off), and coat with panko. Place oil in pan, then add fish; cook 4-5 minutes on each side or until crust is golden and flesh is flaky. Drain on paper towel and season with salt and pepper. Serve with lemon, if desired. Other Preparation Methods Sauté: Preheat large sauté pan on medium. Place 2 tablespoons garlic herb butter in pan, then add fish; cook 2-3 minutes on each side or until opaque and separates easily. Squeeze lemon juice over fish. Bake: Preheat oven to 400°F. Place 1 1/2 lb cod in foil pouch with 1 tablespoon butter, 1/4 teaspoon salt, 1 tablespoon chopped parsley, and 1/2 cup diced tomatoes. Bake 8-10 minutes or until opaque and separates easily.
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- In a small bowl, combine the smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Pat the cod dry and sprinkle all sides with the seasoning.
- Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the cod and cook for 2 minutes.
- Flip the cod and pour the lemon juice over the fish. Cook an additional 1 to 2 minutes until the cod is tender and starts to flake when you prick it with a fork (adjust based on the thickness of the fillets). Remove from the heat and sprinkle with the parsley. Serve immediately.
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