PAN-FRIED COD RECIPE (TIPS FOR COOKING COD)
Pan-fried cod has been one of our favorite ways to add a healthy protein to any plate. In just 20 minutes, you will have delicious fish on the table with little mess and all the flavor.
Provided by Natalya Drozhzhin
Categories seafood
Time 20m
Number Of Ingredients 5
Steps:
- Preheat a skillet with butter on a medium heat.
- Season cod generously on all sides. Add the fillets to the skillet. Cook until it's golden brown, then turn it over.
- Sprinkle the cod with lemon juice and green onions. Serve it right away.
Nutrition Facts : Calories 198 kcal, Carbohydrate 2 g, Protein 27 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 1313 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-FRIED COD
Cod is a mild fish that pairs well with a variety of other ingredients. When battered and pan-fried, cod becomes crispy on the outside and moist and flaky on the inside.
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the eggs and milk in a shallow dish. In another shallow dish, combine the flour, paprika, black pepper, and parsley (if using). Heat the oil in a large skillet over medium-high heat. Dip the cod into the milk mixture, letting any excess drip off. Then lightly dredge it in the seasoned flour mixture, shaking any excess flour off. Add the cod to the hot skillet (in batches as needed so as not to crowd the fish) and cook about 2 minutes per side or until the fish flakes easily with a fork. Remove from the pan and let drain on paper toweling. Season the fish lightly with salt then serve while hot.
Nutrition Facts :
PAN-FRIED COD FISH (EASY!)
You can make this easy Pan-Fried Cod Fish in less than 30 minutes! You just need eggs and seasoned flour to coat the fish before frying it in oil. This will become your go-to recipe for fried fish on the stove!
Provided by Mamma C
Categories dinner
Time 25m
Number Of Ingredients 9
Steps:
- Rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors to cut any large fillets into smaller servings.
- Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the seasonings (Old Bay, salt and hot paprika).
- Set up an assembly line from left to right with the cod, the beaten eggs, the flour and a large platter or pan to hold the fish.
- Dip each piece of cod in the eggs, coating both sides and letting the excess drip off. Then, place the cod in the seasoned flour, patting on the flour with the back of a fork. Flip the fish and flour the other side. Let excess flour fall off and add the fish to your platter in a single layer.
- Add the oil to a 12-inch frying pan and heat it on medium high. When the oil's temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it's starting to ripple), add about half the fish to the pan in a single layer. (You'll need to fry it in two batches.)
- Fry the first side without moving it for 3-4 minutes (or less for thin pieces), until golden brown. Flip over the fish and fry the second side without moving it for another 3-4 minutes (or just 2 minutes for thin pieces). To check for doneness, you can place a thick piece of fish to a plate and cut it open. The fish should flake easily and not look shiny inside.
- Continue frying the rest of the fish in a second batch. You shouldn't need to change out the oil, but if it gets too dark, you can replace it with fresh oil.
- Place the fried cod on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) Pat the fish with a paper towel to absorb excess oil. If you don't have a cooling rack, you can drain the fish on a platter lined with paper towels.
- After a few minutes, squeeze lemon juice onto the cod and serve immediately with extra Old Bay and some mayo, if desired.
- Store leftovers in the refrigerator for up to three days. Leftovers are delicious slightly warmed in the microwave (or try a toaster oven) and served with mayo for dipping, or in a fish sandwich or taco. Do not freeze.
Nutrition Facts : Calories 425 kcal, Carbohydrate 8 g, Protein 30 g, Fat 30 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 120 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 24 g, ServingSize 1 serving
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
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.
EASY PAN-FRIED FISH FILLET
This is a very easy method to make any type of fish fillets. Choose mild-flavored fish - flounder, halibut, cod, catfish, or tilapia are great candidates.
Provided by Anonymous
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
- Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
- Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Nutrition Facts : Calories 306 calories, Carbohydrate 9.5 g, Cholesterol 60.8 mg, Fat 18.6 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 125.9 mg
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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.
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