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
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.
TRADITIONAL NEWFOUNDLAND PAN FRIED COD FILLETS
Cod Fillets pan fried with a side of fried flat potatoes and mash carrots and turnip Hi and Welcome to our website! When making this delicious meal only use fresh cod, if your cod fillets are frozen thaw them first part dry with some paper towels and then follow the instructions for the recipe. You can serve so many different side dishes with these delicious pan fried cod fillets or just have it on its own with some freshly baked sweet molasses raisin bread. Traditional Newfoundland Sweet Molasses Raisin Bread Sweet Molasses Raisin Bread If you have cod fillets with the skin on is the best for PAN FRIED COD but if you only have access to the plain cod fillets thats ok. Just make sure your frying pan is hot and they won't stick to the pan while frying. Fresh Cod Skin on fresh cod for pan frying is wonderful. Thank you for taking the time to stop by and read our blog and enjoy our video, please leave us a message before you go and have a lovely day. Continue on to our recipe and print it off and save for another use. ???? Thank you once again for stopping by to our website, from our kitchen to your please have a wonderful day. Bonita's Kitchen and RMHussey Productions
Provided by Bonita's Kitchen
Yield 6
Number Of Ingredients 10
Steps:
- 1 - In a bowl mix egg and milk together, add a pinch of your seasonings , in another dish put your bread crumbs , then in another dish put flour and a pinch of your seasonings together. 2 - Season your cod with a pinch of salt, pepper, onion powder and garlic. Start rolling your cod in the egg mixture then roll your cod in the bread crumbs then after roll in your flour mixture. 3 - Preheat frying pan on medium heat for couple of minutes , then add one tbsp of olive oil after it starts to warm place your cod filets to pan start frying. 4 - Fry cod for 5 minutes on one side or until it's golden brown. Flip to other side and fry for another 5 minutes or until golden brown add more oil if needed. 5 - After all cod have been fried you can season again if needed , if you are not ready to serve your cod put on glass plate or rack and place in your oven on 170° , don't cover. This will keep your cod from going soggy and it will stay crisp. "Please note you can leave out the bread crumbs if you only like to fry your fish in flour."
Nutrition Facts :
PAN-FRIED COD WITH SLAW
We found this recipe in Food Network Mag Feb/Mar 09 pg 67. If you don't like tartar sauce on fish, this slaw is a great alternative. The fish is crispy, you can use any white fish, our favorite is walleye but its not always available. You can also just use shredded coleslaw mix to cut time. For a lighter version, use nonfat Greek yogurt instead of mayo.
Provided by mrmrsScott
Categories Whitefish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the slaw: In a food processor, shred the cabbage, peeled and cored apple, and carrot. In a large bowl, mix up the mayo, vinegar, mustard, sugar, celery seeds, salt, and pepper to taste. Then throw in the shredded cabbage, carrot, apple, and the sliced scallions. Cover and put it in the fridge.
- Prep the fish: In a medium bowl, whisk egg & milk, add the fish. Let the fish soak in the milk while you prepare the breading. On a plate, mix the flour, breading, cayenne pepper, and a pinch each of salt and pepper.
- To cook: Heat about an inch of oil in a large skillet over med-high heat. Coat the fish in the flour, a nice even coating. Carefully lower the fish into the skillet and fry it until its nice and golden 2 to 4 minutes per side. The fish should break apart easily yet still be moist. Place finished fish on a paper towel lined plate to drain and then for more flavor, season with more salt and pepper.
- Serve with the slaw.
Nutrition Facts : Calories 461.5, Fat 14.4, SaturatedFat 3, Cholesterol 135.2, Sodium 485.8, Carbohydrate 44.1, Fiber 6.4, Sugar 15.9, Protein 39.6
PAN-SEARED COD
Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.
Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
FRIED SALT COD
Categories Appetizer Fry Christmas Cocktail Party Seafood Cod Christmas Eve Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 11
Steps:
- Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
- Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
- While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
- Sprinkle with sea salt and serve immediately.
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PERFECT PAN FRIED COD – A COUPLE COOKS
From acouplecooks.com
4.8/5 (8)Total Time 7 minsCategory Main DishCalories 211 per serving
- 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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