Crunchy Fried Cod recipe
- White fish
The time it takes to make this dish is probably quicker than going to your local chippy. Serve with chips and mushy peas, if desired.
240 people made this
- 95g dry potato flakes
- 125g plain flour
- 1 tablespoon garlic granules
- 1 tablespoon seasoning salt
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper or to taste
- 4 (170g) fillets cod fish
- 450g butter flavoured margarine, for frying
MethodPrep:10min ›Cook:10min ›Ready in:20min
- In medium bowl, combine the potato flakes, flour, garlic granules, seasoning salt, black pepper and cayenne pepper.
- Soak fish fillets in bowl of cold water.
- In a deep frying pan or deep-fat fryer, melt and heat the margarine to 180 degrees C.
- Dredge fish fillets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on kitchen towels to absorb excess oil.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Reviews & ratingsAverage global rating:(265)
Reviews in English (201)
My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time.The coating is excellent for any skinless, boneless meat: I have now tried it with fish fillets, chicken thighs, and pork chops. If you are afraid of frying in butter, try spraying all over the meat with butter flavored Pam, dusting it with coating, spraying again, dusting again, and then one last spray before putting it into a hot oven on a foil lined pan.If you are afraid of the spicy heat (or have picky kids), start off with only 1/4 teaspoon of the cayenne and add a little more to taste each time. I like to add a pinch of crushed thyme and dried onion to the mix.Thank you Kristi. You made my Ash Wednesday supper a hit.-06 Mar 2003
No one in our family liked this...sorry. We love fish. We have it every Friday...it's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The problem with this 'breading' is that you cannot taste any fish at all. It's sooo crunchy and it soaks up soooo much shortening that it was just blah, greasy and crunchy. Not at all what we were looking for. It began to get very dark on the outside, but after almost triple the recommended cooking time, the fish was still not flaky and cooked through. Tried a second batch....exact same problem. Definately won't be using this again.-31 Mar 2006
My family and I love this recipe. I make the coating exactly as written and it turns out excellent every time. I do dry off the fish (walleye) after soaking and dip in a beaten egg before dipping it in the coating mixture. Make sure the oil is very hot for best results. My three year old asks for this fish every day.-26 May 2006
Breaded Pan-Fried Cod Recipe That Makes Fish Night Tasty Again
If you are on the traditional Milwaukee, Wisconsin Friday fish fry plan like Keith Kamikawa, his breaded pan-fried cod should be in your regular rotation. As the recipe creator told Mashed, this easy, yet flavorful dish is definitely a part of his "Friday fish fry arsenal."
Served alone, or with traditional midwestern accompaniments — "I love buttered, marbled rye, a creamy coleslaw, and fries as sides," Kamikawa told us — dinner is served in less than an hour. And that time includes whipping up a homemade version of tartar sauce you will literally lick off your fingers it is so darn delicious.
Ultimately, Kamikawa's breaded fried cod is comfort food, best enjoyed any day of the week, not just on Fridays — whenever you feel like a crunchy, creamy, salty combo for your tastebuds will make the evening a bit more palatable for your mind, body, and soul.
How to Make Pan Fried Cod
Full details are in the recipe card below, but here are the basics:
- In a dish combine flour with paprika, dill, onion powder and a little cayenne pepper.
- Season cod fillets with salt and pepper.
- Dredge each fillet in the flour mixture, shaking off excess.
- For each batch, heat some oil and butter in a skillet.
- Add flour-dusted cod fillets to the skillet and fry on one side.
- Carefully flip each fillet to cook on the other side (the fresher your fish is, the more delicately it needs to be handled). Enjoy!
How to serve oven-fried cod
- It's delicious with just a drizzle of lemon juice, but you can dip it in mayo, if you wish.
- Enjoy it as "fish and chips" with a side of fries or just go with potato salad and vegetables.
- Make a fish sandwich with mayo, lettuce and an optional slice of cheese. I love the leftovers this way for lunch!
- Serve it in a fish taco with guacamole and tomatoes. My daughter loves this using a flour tortilla!
- 1 1/2 cups cake flour
- 2 tablespoons paprika
- 2 teaspoons black pepper
- Kosher salt
- 3/4 cup beer (plus more as necessary)
- 1 egg
- 3/4 cup mayonnaise (see note)
- 2 tablespoons sriracha or other chili sauce (see note)
- 2 quarts peanut oil
- 1 pound white fish (such as cod, hake, or halibut), cut into eight 2-ounce fingers
- 16 corn tortillas, warmed
- 1 small head of cabbage, finely shredded
- 1 recipe pickled red onions
- 1/2 cup finely chopped fresh cilantro
- 2 limes, cut into wedges
Combine flour, paprika, black pepper, and salt and whisk to combine. Transfer half of mixture to a large bowl and set aside. Add beer and egg to remaining mixture and whisk until a smooth batter is formed. Batter should have the consistency of thick paint (add up to 1/2 cup more beer as necessary until proper consistency is reached). Set aside.
Combine mayonnaise and hot sauce in a medium bowl and whisk until homogenous. Set aside.
Heat oil in a deep fryer, Dutch oven, or large wok to 350°F. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, lift fish, let excess batter drip off, then transfer to bowl with remaining flour mixture. Toss to coat thoroughly. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish.
Fry, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towel-lined plated and season with salt.
Divide tortillas into 8 double stacks. Top each with shredded cabbage, 1 piece of fish, pickled red onions, chili mayo, and cilantro. Serve with lime wedges.
In a shallow bowl or deep plate, combine flour, paprika, salt and pepper and mix well.
Seasoning and flour in a shallow bowl and ready to scoop out the fish
Dip 1 or 2 fish fillets in the flour mixture. Make sure it is totally covered on all sides also sweetly removing any excess. Repeat process with the rest slices.
Dredged fish fillets in flour and a mixture of spices
Pour 1 inch of oil into a frying pan and heat it over medium heat to 375 degrees Fahrenheit.
Heat the oil in a frying pan
Work in batches, fry the fish in hot oil for 6 minutes on each side, or until golden brown, crunchy, and fully cooked. Remove it and place it on the cooling rack to allow for drainage.
Fry the fish fillets in oil
Serve hot with lemon slices, tartar sauce, or homemade remolide sauce, if desired. Enjoy.
Fried fish fillets dry on newspaper with lemon slices, tartar sauce and ketchup
How do I make fish fillets gluten-free ?
It is possible to make crunchy fried fish for people who follow strict gluten-free diets. Here are some suggestions:
Replace all-purpose flour with finely ground cornmeal.
Use rice flour or oats instead of all-purpose flour.
Use a gluten-free mixture, usually made with potato starch, rice flour, or chickpea flour.
Made this with smaller cod steaks, panko bread crumbs, and significantly less salt. Also rubbed the fish down with EVOO and added fresh thyme, allowing the steaks to sit in the fridge for a few hours. Definitely did not need as much oil while in pan. Came out wonderful.
I agree with all of the other reviewers that adding more spices helps. I can't have too much sodium, so I added less salt and more cayenne and paprika. Even my teenage son, who doesn't like fish, thought it was pretty tasty. I think it's a little misleading to say it is "oven-fried" when you fry/saute it in a skillet before putting it in the oven for a few minutes to finish it. Still, it's less fat than deep frying for sure.
Normally it's a better udea to use egg whites instead of whole eggs to coat the fish. The breading will stick better. The reason for this is the egg yolk is mostly fat and doesn't promote adhesion of the coating.
Oh, the crust of all crusts! Made recipe as directed but used Frozen cod (I know I can hear the boo's!) and therefore the bread crumbs sort of fell off during the cooking process. I also agree with another comment that ONE minute per side is perfect and then to finish off in oven. The cayenne was a perfect addition and will make this one again.
Superb recipe! Quick easy and delicious. Use with other types of hearty, firm fleshed fish without browning on stovetop--just bake.
This was easy and delicious as written. Suggestions for increasing said deliciousness-- adding in a teaspoon each of onion and garlic powder, and adding a few splashes of hot sauce to the eggs (I used Louisiana hot sauce), and a few splashes of malt vinegar to the finished product. I also tried dipped the fish in the egg batter twice, which made an even better crust.
Fantastic recipe! Instead of cornmeal and flour (because I cannot have those while on my diet) I used almond meal. I added a little garlic salt to the fish and instead of vegetable oil, I used olive oil. It is now probably my new favorite fish dish!
Made it tonight because I bought cod yesterday. It was really good. My husband really like it. I took the advice of adding different seasonings, which helped a lot. Next time I will use less corn meal. It will be in mix going forward.
Nice way to get the crusty coating on fish that is not deep fried. I added a teaspoon of both onion and garlic powders. It was just right. Kids loved it. I will make this again.
i added garlic salt and shallots and it was great. make sure you stick to the 1-MINUTE PER SIDE FRYING TIME. i did 2 minutes per side and over-browned the cod.
Great recipe, but I would suggest adding some onion powder and a little garlic powder to rev up the flavor. With these two extra components I think it made a big difference in the overall taste of the fish
added some Old Bay seasoning to the crumb mixture and some Herbamare. Used rice crumbs to make it gluten free.Served with cauliflower and asian-style slaw. yummy.
I did not have cornmeal on hand, so substituted panko crumbs for the bread crumbs and cornmeal. I didn't double dip, as the panko are quite crispy on their own. Based on other reviews, I seasoned the crumbs well with Old Bay and some other spices, as well as fresh dill. The mystery bag of fish that I had thawed turned out to be halibut cheeks instead of cod, so I simply browned gently in the skillet and did not finish in the oven. Will definitely make again.
My family thought this was quite tasty. An earlier recommendation to double dip the fillets in egg and batter makes for a lovely thick crust. The key is seasoning the crumb mixture well and with herbs & spices that you like. Our cod turned out very to be flavourful and I have already been asked when I am going to make this next.
I was really pleased with how this turned out. So crunchy. it really was like it was deep fried. I did really amp up the seasonings in the coating. I added a lot more paprika and some Emeril's Essence and it tasted great! I think this would also be good with chicken tenderloins.
I have two people at home who don't like fish unless it is coated and crispy - and even then, it's hit or miss. I tried this one but modified it for taste. I used whole wheat flour instead of bread crumbs, increased the cayenne to 1/2 teaspoon, added 1/4 tsp of New Mexico chili powder, added 1 3/4 tsp garlic powder, 1/4 tsp ground coriander (couldn't hurt, right?). I did everything else as the recipe states and it was crispy and good. Will definitely make this again, and will experiment with different types of fish.
Wonderful recipe! I added some garlic powder, and onion powder to bump up the flavor and the final result was delicous!
This recipe is a great take on fish and chips. The fish was very flaky and tasty. Next time I will probably add more spices to give some more flavor.
Very easy and quick to prepare. The cod was very moist with a nice crispy coating.
Simple to prepare and delicious! I used white cornmeal and lightolive oil because that's what I had on hand. Didn't leave an odor in the house either!
We substituted 3/4 cup crushed ritz crackers for the bread crumbs. Also, we double dipped the fish- egg, crumbs, egg, then crumbs again. Was absolutely delicious. tasted like the deep fried fish and chips when you eat out but much healthier! Would make an excellent fish taco too. We will definitely be making this one often.
This makes great fish sandwiches! The cod is crispy but retains its moist, flaky, delicate flavor. Great Friday-night Lenten meal!
I was searching for monkfish recipes and came across this one. Since we're dieting I liked the idea of oven frying instead of actually using oil and since my husband is not a fish lover I thought I could sneak this one through. Made a lemon wine sauce and offered that on the side for dipping, he loved it.
Great easy weeknight recipe. Loved the malt vinegar suggestion!
I started making this recipe when I bought Cod by accident one day at the supermarket. I asked for catfish and lo and behold when I opened the package at home I had Cod. I was dissapointed..I never liked Cod very much. So I decided to make the best of it and try to find a recipe that would make it palatable for me and the family. Well, we loved it and like the reveiwer from Bethesda, MD the kids can't get enough of it. They actually ask me for more and tonight before my daughter went to bed she wanted a snack. She had just had a full dinner and candy for dessert so I said, "Fine," and to call her bluff, I told her she could have either fish or vegetables. She actually wanted the fish and ate it up like it was candy, for the second time tonight. This is a very nice, simple recipe that seems to please the whole family.
Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
Cut fish into portion sizes and remove any pin bones, and pat dry.
Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
Cook the fish one or two pieces at a time until golden brown.
Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
Crispy Fried Cod
Make your next fish fry at home with this easy cod dinner that takes less than 30 minutes. Crispy on the outside, buttery tender on the inside, and as tasty as can be.
- ½ cups All-purpose Flour
- Salt And Pepper, to taste
- ½ cups Rice Flour
- ¼ cups Crushed CornFlakes
- ¼ cups Plain Dry Breadcrumbs
- 2 cups Vegetable Oil
- 1-½ pound Wild Caught Cod Loins
- 1 cup Whole Milk, Plus More
- 1 cup Club Soda
- 1 teaspoon Fish Sauce
To make fish batter for the cod, you will need to start with 2 medium-sized bowls. In the first bowl, season the all-purpose flour with salt and pepper. In the second bowl, whisk together the rice flour, cornflakes, and breadcrumbs.
Slice the cod into 2-inch pieces. Preheat oven to 200ºF.
Pour the vegetable oil in a 12-inch cast iron skillet. It should come to about 1/4 inch deep. Begin heating the oil over medium-high. It will rise to temperature as you prepare the cod.
Place the cod into a third bowl. Pour enough milk over the cod to cover the pieces then toss, gently massaging the milk into the meat with your fingers. The massaging is important, so don’t skip it. It adds richness and moisture to the fish and gives the best result.
Combine the club soda and fish sauce. Pour half of the soda mixture into the bowl with the rice flour and stir vigorously with a fork until combined and frothy. Avoid using a whisk because the club soda batter will thicken quickly only to get stuck in it. Add the remaining soda mixture to the batter and stir until foamy.
Drain the milk from the fish pieces. Discard the milk. Add the cod a couple of pieces at a time to the seasoned all-purpose flour and toss to coat. Quickly transfer the cod to the bowl with the club soda batter and toss to coat the fish on all sides. Press the batter into the fish and set on a wire rack that has been placed over parchment paper. Continue until all the fish pieces are battered.
Drop a small dribble of the club soda batter into the hot oil. If it sizzles vigorously, the oil is ready for frying. Carefully add the cod pieces to the hot oil. Place in a single layer and do not crowd them or they will not cook evenly. If you need to, work in batches. Allow them to fry for 2 to 3 minutes, turn, and fry for another minute or two. Once the fish has reached a golden brown color, use a slotted spoon to carefully remove them to a sheet pan lined with foil and fitted with a wire rack. They will be tender and can break apart if you are not careful. Place in the warm oven until all of the fish pieces are fried.
Serve steaming hot with buttered rice and ramekins of tartar sauce.
Note: I use cod that is still slightly frozen. I find that it is easier to get a nice, clean cut on it, plus this keeps the meat moist when it is frying. Take them out of the freezer 2—3 hours before frying for the best result.
Best Fried Fish Tacos
Fried fish tacos are my favorite food ever. They are my birthday dinner of choice, the food I turn to when I want to celebrate, or when I need a pick-me-up on a hard day. If I could pick my last meal, it would be fried fish tacos. And I could quite possibly house the entire 30ish tacos this recipe yields, if I were told they'd be my last.
But where did fish tacos come from? The Indigenous people of coastal Mexico have likely been making fish tacos for thousands of years, but fried fish tacos in came into play much later. It's thought that Japanese fisherman who immigrated to Baja, California (a coastal Mexican state on the Baja California Peninsula) in the 50's and 60's introduced their technique for tempura frying, helping to inspire the fried fish tacos we know and love today.
The best fish tacos have a wide variety of flavors and textures hot and cold, crunchy and creamy, rich and bright, and with just the right amount of heat. Below, I break down how we achieve this symphony of goodness:
This unstoppable combination of red onions (crunchy!), carrots (sweet!), and jalapeños (spicy!) is great on it's own. Add a spiced pickle brine, and you've got a condiment that tastes great on pretty much anything. I left the whole spices (coriander and cumin seeds) optional, because buying whole spices can be pricey. If you can get your hands on them, though, I highly recommend it their flavor compliments the fish perfectly. This spice combo was inspired by one of my favorite fish tacos, from Tacoway Beach in Queens, NY. If you find yourself in the NYC area, check them out!
If you did buy the spices, and are wondering how to use up the rest of them, here's a few suggestions:
- Add them along with salt and pepper to veggies before roasting.
- Add them to your grains or beans before cooking.
- Heat with olive oil to make infused oil.
- Toast and grind them in a mortar and pestle for spices much more flavorful and fragrant than their pre-ground counterpart!
We keep the slaw super simple: shaved green cabbage and cilantro. If you're not a cilantro fan, feel free to leave it out, or replace it with a different herb.
The Fish & Batter
As I mention in the video, any firm white fish will work. Tilapia, catfish, cod, or flounder all work beautifully. Because this dish has so many flavors and elements, an expensive white fish with a delicate flavor is not at all necessary. Save your $$ and don't spring for the fancy fish like halibut or turbot.
The combination of flour, cornstarch, and cornmeal in the batter results in a crisp but sturdy crust that maintains that crispiness for a surprisingly long time. (Especially if you're keeping your fried fish warm in the oven.) When the beer is added it may look alarmingly thin, but don't worry! That flour coating you apply to the fish will help it stick.
This creamy-spicy sauce is ridiculously easy. To make the best sauce possible, choose full-fat sour cream and mayo, and look out for this brand of chipotles&mdashit's my fave.
Got leftover sauce? It's great on breakfast sandwiches, as a dip for roasted asparagus or other veggies, on a burger, or really anything that could benefit from a savory sauce.
Don't worry, we're not making these. 😂 But we are warming them up! Typically I like to warm up my tortillas in a dry, hot cast iron skillet, but heating 30 tortillas that way would take a long time. To heat your tortillas in the oven, wrap 5 tortillas at a time in aluminum foil packages. Make as many packages as you need, then place in a single layer on a baking sheet. In 15 minutes your tortillas will be soft, warm, and pliable!
Made these tacos? Let us know how they went in the comment section below!
We love this so many different ways!
- in a sandwich bun with coleslaw
- with French fries or mashed potatoes, peas and homemade tartar sauce
- with rice and a big salad
- other delicious vegetable sides: creamed corn, creamed spinach or roasted asparagus
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!