Perfect Pan Fried Cod Recipe (Garlic Butter & Crispy Skin)

If you’re in the mood for a light seafood dinner, this pan fried cod recipe is the ultimate answer. It covers exactly how to cook cod in a pan without it falling apart. It’s super easy to make and results in mouthwatering, flaky white fish with crispy edges, all finished in a lemon butter sauce. Enjoy this family favorite with The Crispiest Halloumi Fries on the side.

Why You’ll Love This Recipe

This pan fried cod recipe is quick, simple, and tastes like a proper treat.

• Budget-friendly: Pan fried cod uses simple ingredients, so it’s easy on the wallet (cheaper than halibut or sea bass).
• Fast: Clear timing on how long to cook cod in pan so you don’t overdo it, as you only need about 5 minutes on the stove. It’s even faster than my Prawn and Chorizo Pasta.
• Restaurant-style: The secret flour coating guarantees crispy pan fried cod edges with a tender middle. So delish! 
• Healthy: This sauteed cod uses minimal oil compared to deep frying, which makes it a lighter option. It’s a great alternative to my Healthy Chicken Lasagna for a nutritious dinner.

Love fish? Try these recipes : Salmon Tray bake with Asparagus (in 30 minutes) Prawn and Chorizo Pasta and The Best Garlic Prawns.

Ingredients

Here are the key bits you need for this pan fried cod recipe.

• Cod loins: Thicker and meatier, these are great for getting the pan fried cod flour coating to stick and crisp up. You can also use fillets, see the timing guide below. If you prefer poultry, this coating method works on Tender Cast Iron Chicken Breast too.
• Flour: All-purpose flour is essential for drying the surface to get that golden crust.
• Butter: Homemade butter makes the sauce rich and flavourful for the best butter fried cod.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

These swaps help you change up this pan fried cod recipe based on what you’ve got.

• Swap the fish: Use haddock, hake, flounder, tilapia, or pollock for a similar result to fried cod fillet.
• Add heat: Try Cajun seasoning for a spicier take on sauteed cod. Or try my Spicy Korean Gochujang Noodles for even more heat!
• Go gluten-free: Swap the standard flour for cornstarch or rice flour to keep the crispiness in this pan fried cod recipe without the gluten. Serve with Easy Rice With Chicken Broth and Butter for a complete GF meal.

How to make Crispy Pan Fried Cod

1. Start by patting the cod fillets with a paper towel to remove any excess moisture. Next, to a plate, add the flour, smoked paprika, salt, pepper and optional Cayenne pepper. Stir to combine then dredge the cod fillets in the seasoned flour (Image 1).
2. To a large stainless steel plan, add the butter and olive oil into the pan over a medium/high heat (Image 2).

3. Once the butter has melted, add the cod loins and fry for 2 minutes (Image 3).

4. Turn the cod fillets and fry on the other side and set aside (Image 4).

5. Next add the finely diced shallots and garlic into the pan (Image 5).

6. Gently heat for a couple of minutes over medium/low heat (Image 6).

7. Then add stock and the lemon juice and cod back into the pan. Baste the cod for a minute, then kill the heat (Image 7).

8. Garnish with fresh parsley and black pepper (Image 8).

Serve one of my delicious soup recipes as a starter: Tomato & Lentil Soup, Creamy Parsnip Soup and Easy Carrot and Coriander Soup

How to Cook Cod in a Pan (Crispy Skin & Timing)

Many people have asked me if you need flour for pan fried cod. The answer is: Yes, if you want it crispy.

Cod is a very moist fish. If you throw it naked into a pan, it steams rather than sears. By dredging it lightly with flour, you create a dry surface that browns instantly when it hits the hot fat. This is the best way to pan fry cod to ensure it doesn’t stick.

How Long to Fry Cod Fillets vs Loins?

The biggest mistake people make is overcooking the fish. Use this guide to know exactly how long to fry cod fillets:

• Cod Fillet (Tail End): Thin (0.5 inch) — 2–3 minutes per side.
• Cod Loin (Center Cut): Thick (1 inch+) — 4–5 minutes per side.
• Frozen Cod (Thawed): Thickness varies — Add 1 minute per side.

Tip: The pan fried cod is done when it reaches 145°F (63°C) and flakes easily with a fork.

Serving Suggestions

This pan fried cod recipe works with loads of sides because the flavour is simple and flexible. If you’re deciding what to serve with pan fried cod, pick something starchy plus something fresh.

• Frozen Jacket Potato in Air Fryer
• The Best Roasted Parsnips
• Easy Sauteed Savoy Cabbage (no boiling necessary!)
• Roasted Tenderstem Broccoli Recipe (Garlic & Lemon)
• Easy Din Tai Fung Cucumber Recipe

Leftover Storage and Reheat Instructions

This pan fried cod recipe is best enjoyed the day you make it.

Refrigerator: Keep leftovers in an airtight container in the fridge and eat by the next day.

Freezer: This is not ideal for keeping pan fried cod crisp, but you can freeze cooked cod if you need to. Cool fully first, then store airtight. 

Reheat: The best way to reheat is by adding it to a pan on low-medium heat with a splash of water or butter, warming it gently until heated through.

FAQs

Need inspiration for more side dish ideas? Try these recipes: The Crispiest Halloumi Fries, Frozen Jacket Potato in Air Fryer and the The Best Roasted Parsnips.