Go Back
Print

How to Perfectly Cook Cod 3 Different Ways

Course Main Course
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE PAN FRIED COD

  • 14 ounce cod fillet 390 grams
  • 1/2 cup all-purpose flour 64 grams
  • 1/2 tsp garlic powder 1.64 grams
  • 1/4 tsp sweet smoked Spanish paprika .60 grams
  • 1/2 cup sunflower oil 170 ml
  • pinch sea salt
  • dash black pepper
  • pinch freshly chopped parsley
  • lemon wedges

FOR THE PAN SEARED COD

  • 14 ounce cod fillet 390 grams
  • 2 tbsp virgin olive oil 35 ml
  • pinch sea salt
  • dash black pepper
  • pinch freshly chopped parsley
  • lemon wedges

FOR THE PAN GRILLED COD

  • 14 ounce cod fillet 390 grams
  • 2 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper
  • 1 tbsp freshly chopped parsley
  • 1 clove garlic
  • lemon wedges

Instructions

TO MAKE THE PAN FRIED COD

  1. Pat a 14 ounce cod fillet completely dry with paper towels, cut into 2 evenly sized fillets, season with sea salt & freshly cracked black pepper on both sides

  2. Add 1/2 cup all-purpose flour into a bowl, along with 1/2 tsp of garlic powder and a generous 1/4 tsp of sweet smoked paprika, mix together until well combined

  3. Evenly coat both cod fillets in the flour mixture

  4. Heat a large fry pan with a medium-high heat and add in a generous 1/2 cup sunflower oil, after 4 minutes add the coated cod fillets into the pan, after 3 minutes flip to cook the other side (the thickness of my cod fillets where a little over 1/2 inch thick), after a total cooking time of 6 minutes, remove the cod fillets from tha pan and transfer to a dish with paper towels, add the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges

TO MAKE THE PAN SEARED COD

  1. Pat a 14 ounce cod fillet completely dry with paper towels, cut into 2 evenly sized fillets, season with sea salt & freshly cracked black pepper on both sides

  2. Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of virgin olive oil, after 3 minutes add the fillets into the pan, skin side up, using a spatula gently push down on each fillet for about 15 seconds each, this helps develop the crusty sear, after 2 1/2 minutes flip to cook the other side (the thickness of my cod fillets where 1/2 inch thick), after a total cooking time of 5 minutes, remove the cod fillets from pan, transfer into a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges

TO MAKE THE PAN GRILLED COD

  1. Pat a 14 ounce cod fillet completely dry with paper towels, cut into 2 evenly sized fillets, season with sea salt & freshly cracked black pepper on both sides, drizzle a kiss of extra virgin olive oil on each fillet and rub around the cod

  2. Heat a large fry pan with a medium-high heat

  3. After 3 minutes add in the cod fillets into the pan, after 2 1/2 minutes gently flip the cod fillets to cook the other side (the thickness of my cod fillets where 1/2 inch thick), after a total cooking time of 5 minutes, remove the cod fillets from the pan and transfer to a serving dish

  4. Add a generous tbsp of extra virgin olive oil into a bowl, along with 1 tbsp of freshly chopped parsley and shred in 1 large clove of garlic, mix together, evenly spread the mixture over each cod fillet, garnish with lemon wedges

Recipe Notes

KEY COOKING TIMES FOR PERFECTLY COOKED FISH:

1/2 inch (1.27 cm) thickness: 2 1/2 minutes per side on a medium-high heat

If the fish a bit thinner, only go 2 minutes per side, if it´s a bit thicker go 3 minutes per side.