Description
A delicious and straightforward way to enjoy pan-fried cod with a crispy exterior and flaky interior, perfect for family dinners.
Ingredients
- 4 pieces cod fish fillets (skinless and boneless)
- 1/4 cup flour (for dredging)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp olive oil (for frying)
- 1 lemon (for serving)
Instructions
- Season the cod fish fillets with salt, black pepper, and garlic powder on both sides.
- Place the flour on a plate and dredge each fillet in the flour, ensuring even coating on both sides.
- Heat olive oil in a frying pan over medium heat until hot.
- Carefully add the fish fillets to the pan.
- Cook the fillets for about 3-4 minutes on each side, looking for a golden brown and crispy texture.
- Use a spatula or tongs to gently flip the fillets.
- Once cooked through, remove the cod from the pan and place it on a paper towel-lined plate to drain excess oil.
- Serve the pan-fried cod fish with lemon wedges for a burst of freshness and enjoy!
Notes
Allow dredged fillets to rest for a couple of minutes before frying for better coating adherence. Store leftover cooked cod in an airtight container for up to three days.