This simple method for pan-fried Alaskan cod is easy to master.
- 16 ounce cod fillets, brined then cut into 4 equal portions
- 1 pinch each salt & pepper to taste
- ¼ cup flour, preferably wondra
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pinch cayenne pepper, optional
- 1 lemon, thinly sliced into rounds
Sprinkle the fish with a light dusting of Wondra on both sides. Season with salt, pepper and cayenne (if using).
Melt butter in a slope- sided frying pan (to assist in turning the fish) set over medium-high heat.
When the butter gets foamy but not yet brown, add the olive oil to the pan. Let it get quite hot and shimmery then lay the fish in the pan. Cook for 1 ½ to 2 minutes. Flip the fillets. Add the lemon slices and cook another 1 to 2 minutes. I like to use an insta-read thermometer to cook to an interior temperature of 118 degrees F. It’s helps in cooking the fish the medium rare without overcooking. Move the fish to warm serving plates to rest and continue cooking. Turn the heat on the pan to high and continue to pan fry the lemon slices, flipping them as needed until nicely colored.
That’s it. You could deglaze the pan with some white wine since you probably have a glass in your hand. It would make a nice sauce.
Serve fish warm, accompanied by pan-fried lemon slices and simply prepared vegetables or potatoes.