This simple method for pan-fried Alaskan cod is easy to master.
Ingredients
- 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
Directions
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.
If cod was frozen, will it have a strong fishy smell/taste?
Not if its good quality. GREG
What does brining do for fish? I’ve used the technique for meat but never fish. Thanks.
Mostly it improves texture and of course like meat it seasons the fish through. GREG
What if you don’t have time to brine? I over looked that detail and I’m ready to start cooking.
brining is optional… GREG
How do you brine?
To Brine the fish: Combine ¼ cup kosher salt and 2 cups water in a large mixing bowl and stir to dissolve the salt. Add 4 cups ice. Place the fillet in the brine and leave for 1 hour. Remove the fish from the brine, dip briefly in salt-free ice water and dry it thoroughly with paper towels. Lay the fish out flat on parchment-lined baking sheets and refrigerate, unwrapped, for about 4 hours. GREG
After you brine, how much do you dry off the fish? Or do you even do it at all?
Once the fish has brined, rinse and dry it well. Then let it rest, covered in the refrigerator at least 2 hours and up to 6 hours. GREG
https://www.sippitysup.com/alaska-seafood-how-cook-pan-fried-cod/
how do u deglaze
Pour about 1/2 cup wine (or other liquid) in the hot pan. Scrape the bits off the bottom cook until slightly thickened. You could then whisk in a tablespoon of butter but you don’t have to. GREG
thank you Greg, I’m making this tonite! wish me luck…
calories?
I’m not sure. GREG
Not very good Try copper river cod instead
Cooperriveristhe best
Excellent recipe. Sooooo simple, healthy and light!! I love cod and this is now the go to recipe!
Happy to hear it. GREG