Pan-fried cod (10 minutes!)

My go-to stove fish recipes usually Pan fried salmonbut I recently tried this Fried cod Recipe adapted from my friend Natasha’s recipe, Natasha’s kitchenI love how simple and delicious it is healthy dinner. (Not surprisingly, her recipes are always amazing!) The fillets are perfectly crispy and tender. And the sauce? A rich, slightly sweet blend of cream, white wine and cherry tomatoes, it’s the perfect topping for fish. This pan-fried cod is one of the best ways to cook cod in a pan.

Ingredients and Substitutions

This section explains how to choose the best ingredients for pan-fried cod, the role of each ingredient in the recipe, and substitution options.For measurements see Recipe card below.

• cod fillet – You can buy frozen or fresh cod fillets about 1 inch thick for even cooking. If frozen, defrost first. Regular cod fillets and premium cod loins both work well. If you choose cod loins, consider cutting them thicker so they don’t dry out.This recipe also works with other white fish, e.g. floundergrouper, cod or haddock.
• sea ​​salt and black pepper
• olive oil – For use in frying pans. You can use avocado oil instead.
• butter – This fried cod recipe uses unsalted butter, since we have already added salt to the fried cod fillets and sauce. If you only have salted butter, reduce the salt in the sauce.
• dry white wine – You can substitute an equal amount of chicken broth. You can also add a splash of white wine vinegar or lemon juice at the end.
• cherry tomatoes – Grape tomatoes or larger fresh diced tomatoes can also be substituted.You can even use the leftover Roasted Cherry Tomatoes.
• garlic – I prefer fresh garlic, but 1 tsp canned minced garlic will work too.If you don’t have that, you can simply use 1/4 teaspoon fish seasoning garlic powder.
• fresh basil – For decoration. You could try parsley, cilantro, or even mint instead.

How to cook cod in a pan

This section shows how to cook pan-fried cod, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Prepare and season. Pat fish dry with paper towels. Season cod fillets with sea salt and black pepper.
2. burning. Heat the oil in the pan Large non-stick pan Over medium-high until flashing. Add the cod, top side down, and stir-fry until golden brown. Flip, reduce heat to medium, and pan fry until other side is opaque and thickest part in center reaches 145 degrees Fahrenheit. Transfer the fried cod to a plate and tent with foil to keep warm.

Tip: Use a fish spatula if you can.

This makes it easier to flip without tearing the pan-fried cod. this is my favourite Fish shovel.

3. Make the sauce. In the same skillet, combine cream, wine, tomatoes and garlic. Cook until the liquid is reduced by half and the tomatoes are tender and bursting. Season the sauce with salt and pepper. Remove the pot from the heat.
4. combine. Return the fried cod to the skillet and spoon the tomatoes and sauce on top. Garnish with basil and serve.

How long does it take to cook cod in the pan?

Fry cod 6 to 8 minutes, turning once, or until internal temperature reaches 145 degrees Fahrenheit.

Storage instructions

• Shop: Store remaining pan-fried cod fillets in an airtight container in the refrigerator for up to 3 days.
• Reheat: For best results, reheat leftover cod in a 350°F oven or hot skillet. Microwaving it will dry it out, but that’s an option if needed.
• freeze: Cool the fish, then freeze in a Ziploc bag or airtight container for up to 3 months.

What to serve with fried cod

Pan-fried cod recipe makes for a delicious fish taco, but this version with tomatoes is better served as a main course on its own. Try something simple like:

More fried fish recipes

If you like the flaky and delicious flavor of this white fish, try some other quick and easy fish recipes:

Pan-fried cod (10 minutes!)

Enjoy pan-fried cod fillets, pan-fried to perfection and simmered in a vibrant cherry tomato, garlic and white wine sauce. Ready in 10 minutes!

Prepare: 2 Every minute

chef: 8 Every minute

All: 10 Every minute

author: Natasha Kravchuk

Serving size: 6 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Pat fish dry with paper towels. Season cod fillets with 3/4 teaspoon sea salt and 1/2 teaspoon black pepper.

2. in a Large non-stick pan, heat oil over medium-high heat until shimmering. Add the fish, top side down, and fry, undisturbed, 3-4 minutesuntil golden brown and charred on the first side.

3. Turn the fish over, reduce the heat to medium and continue cooking 2-4 minutes, until the fish is seared on the second side. (If skillet seems dry, add more oil as needed.) Fish should be just cooked through and opaque in the center, and instant read thermometer The thickest part of the fish should reach 145 degrees F (63 degrees C) when inserted. (Cooking time depends on the thickness of the fillet.)

4. Transfer the seared cod to a plate in a single layer and cover loosely with foil to keep warm.

5. In the same skillet, combine cream, wine, tomatoes and garlic over medium-high heat. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.Cooking 3-4 minutesuntil the liquid is reduced by half and the tomatoes begin to soften and burst.

6. Season sauce with remaining 1/4 teaspoon sea salt and 1/4 teaspoon black pepper, or to taste. Remove the pot from the heat.

7. Return the fish to the pan and spoon the tomatoes and sauce over it. Garnish with basil and serve.

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Recipe Notes

Serving size: 1 grilled cod fillet with sauce and tomatoes

Recipe from Natasha’s kitchen recipe.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 225

fat 13 grams

protein 21.1 grams

total carbohydrates 3.8 grams

net carbs 3.2 grams

fiber 0.6g

sugar 2 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

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