This pan-fried cod fish recipe is a go-to meal in my house. I love cod because it's so easy to cook, and makes such a satisfying meal!
If you love Spanish fish recipes, don't miss these great recipes for hake with cider and cod and potato stew.
Introduction
Loads of people know that Spain is the land of pork, but only a few know that Spain is also the land of cod. Bacalao (cod) graces the menus of almost every tapas bar in the country! Just like pork, you'll be surprised how many ways there are to prepare cod in Spain.
But like so many things, the simplest ways are usually the best. One of my favorite Spanish cod preparations is to quickly sear it in a pan. Add some fresh and seasonal veggies (either crunchy and raw or soft, sweet, and oven-baked) and you have one healthy, tasty, quick, and easy dinner!
Ingredients
Curious what you need to make this super quick pan-fried cod? Fortunately, you only need 4 basic ingredients to cook this favorite Spanish fish!
- Cod: Unlike a lot of Spanish bacalao recipes that call for salted cod, you'll want fresh cod fillets. That makes your job a lot easier; there's no soaking, rinsing, or rehydrating to do!
- Olive Oil: Grab good quality Spanish olive oil to have the best flavor and health benefits.
- Butter: The butter adds a rich flavor to fish--there's nothing that goes better with any seafood!
- Salt: A sprinkle of salt enhances the natural flavors of the fish, olive oil, and butter.
See recipe card for full information on ingredients and quantities.
How to Make Pan-Fried Cod
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Pat the cod fillets dry with paper towel and sprinkle with salt. (image 1)
- Heat olive oil in a skillet over medium-high heat and place the cod fillets skin side down in the pan. Cook until golden, about 2-3 minutes, then flip and cook for another 2-3 minutes. (image 2)
- At the end of the cooking process, add the butter to the pan and spoon the juices over the fish. (image 3)
- Immediately remove the fish from the pan, place on a serving plate, and drizzle with the juice. Enjoy with roasted vegetables! (image 4)
Recipe FAQs
Make sure that the cod is patted dry with paper towels first, as this is the secret for getting the skin crispy and browned. Season it with salt and cook over medium heat in a well-greased pan for 2-3 minutes per side.
Keep the heat on medium when the fish is in the pan, as overcooking the fish will make it fall apart. Don't turn the fish over until it's cooked for 2-3 minutes on one side, or it may break when it's flipped.
Push a fork into the thickest part of the fish fillet. The fish should be soft yet firm, flaking easily with the fork. The flesh should also be opaque. About 2-3 minutes of cooking time on each side (4-6 minutes total) should be good.
Serve
In terms of sides, cod is pretty versatile. A selection of fresh, in-season veggies always does it for me, as do roasted or mashed potatoes. A wonderful salad like Russian potato salad would be great, too!
Expert Tips
- I always leave the skin on the cod loins before I fry them. Nothing beats crispy skin! But, if you prefer, you can always remove the skin before putting the fillets in the pan.
- Be careful not to overcook the fish, or it may break apart. Don't turn it until it's browned on one side, and only cook until the flesh is opaque.
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Pan Fried Cod Fish Recipe
Ingredients
- 2 7-ounce fresh cod fillets skin on
- salt to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Gently pat dry the cod fillets with a paper towel and sprinkle with salt.
- Place a non-stick frying pan over medium-high heat and add the olive oil. When the oil is hot, place the cod fillets skin-side down in the pan and cook for 2-3 minutes until the skin is golden and crisp.
- Gently turn the fillets over and cook for a further 2-3 minutes, depending on the thickness of the fillets.
- Right before the fish is done, add the butter to the pan and baste the fish. The cod is cooked when all of the flesh has turned opaque.
- Remove from the pan and serve straight away with the butter drizzled on top. Enjoy with fresh or roasted vegetables on the side.
Notes
- I always leave the skin on the cod loins before I fry them. Nothing beats crispy skin! But, if you prefer, you can always remove the skin before putting the fillets in the pan.
- Be careful not to overcook the fish, or it may break apart. Don't turn it until it's browned on one side, and only cook until the flesh is opaque.
Nutrition
Photography by Giulia Verdinelli
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