Pan Fried Cod

4.91 from 10 votes

Pan fried cod is quick, easy, and restaurant-level good. This basic recipe really lets the beautiful flavor and texture of the fish shine through. Or add some of the suggested enhancements if you like. You can't go wrong!

Prep Time5

Cook Time6

Total Time11

Course: Fish + Shellfish

Cuisine: American

Keyword: pan fried cod

Calories: 307kcal

Author: Carolyn Gratzer Cope

Ingredients

4 8- ounce pieces cod loin or fillet
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) butter
2 garlic cloves peeled and smashed
1 large sprig thyme
Plenty of lemon wedges for serving

Instructions

Pat the fish dry and sprinkle the top surface evenly with the salt and pepper.
In a 12-inch cast iron or nonstick skillet, warm the olive oil, butter, garlic, and thyme over medium-high heat until the butter is melted.
Add the cod to the pan seasoned-size down, in two batches if necessary to prevent crowding.
Cook without disturbing for two to three minutes, until lightly browned on the underside.
Flip once and continue cooking until visibly flaky but still moist and tender, a few additional minutes depending on thickness.
Serve with plenty of lemon.

Notes

Cod loins are thick fillets cut from larger fish, typically from the main section of the fillet between the head and dorsal fin. Fillet is a more general term for a piece of fish cut vertically from the backbone to the belly. You can use whichever you've got in this recipe and simply adjust the cooking time based on thickness. They should be skinless, boneless, and uncomplicated to cook.
Pan fried cod is quick and easy and at its best right after cooking, so I don't go out of my way to make it in advance. That said, leftovers keep well in an airtight container in the fridge for a week and are fabulous and flexible. Reheat gently, in the oven or toaster oven wrapped in foil, or at half power in the microwave just until warmed through. Serve as-is or flake into salads, tacos, grain bowls, and more.

Suggested additions

We love this recipe as-is, but cod has a super-flexible flavor profile that accommodates all sorts of enhancements. Try:

Two tablespoons of a spice blend like Old Bay, Cajun, or blackened seasoning, sprinkled evenly over the top surface before cooking
Adding a minced shallot and ¼ cup capers to the pan
Finishing with a big handful of chopped soft herbs like flat-leaf parsley, chives, cilantro, tarragon, chervil, and/or basil
Adding a few anchovy fillets to the oil and butter, letting them melt into the mix
Dicing up some Spanish-style chorizo nice and small and frying it with the fish
Stirring some white beans into the mix
Adding chopped green, black, and/or Kalamata olives to the pan
Topping with a big dollop of ratatouille

Nutrition