![]() However, to be on the safe side (and for optimal flavor) cook fish until it reaches an internal temperature of 145☏/63☌.This pan-fried cod recipe is easy, delicious and on the table in under 30 minutes. You know a white fish like cod is done and cooked through when it flakes apart easily with a fork. If your fish is thinner, it will cook faster so keep an eye on it. For a 1-inch thick fish, you will want to cook it for 3-4 minutes per side or until you are able to lift the fish without it sticking to the pan. This will be dependent on the thickness of the fish. Yes! You can use frozen cod for this recipe, just make sure to thaw it completely before cooking. Another tip is to baste the fish with seasoned melted butter, this will help to keep the cod moist. You want to cook it just until it is cooked through. The key to not drying out your cod is to not overcook it. If using a cod fillet for this recipe, make sure to adjust the cooking time accordingly. They are also easy to work with especially when searing. The only difference is that cod loins are cut from a larger fish, so they are usually thicker and meatier than fillets. There is no real difference between cod fillets and cod loins in terms of flavor or texture. Tried this recipe? Let us know how it was! FAQs Cod loin vs fillet Take it off the heat, and serve the fish immediately. ![]() Return the cooked fish to the garlic butter sauce and baste for about 30 seconds so that the fish can soak up the garlic butter flavor.įinally, squeeze about 1 Tablespoon of lemon juice over the fish. Still using the hot pan, reduce the heat, add butter and melt, add chopped garlic and cook for about 30 seconds to release flavor. Continue to cook for another 3 minutes.Ĭarefully remove the pan-seared fish from the pan. You want to form a nice golden and crispy crust on the bottom side of the fish.Īfter 3-4 minutes use a (fish) spatula to carefully flip the cod over, be very careful not to break the fish. Place a skillet on medium-high heat, add oil, and heat until hot and the oil shimmering.Ĭarefully place the cod loin in the hot oil skin side down, do not move or touch the fish at this point. Season the cod with salt and black pepper. Pat the cod thoroughly dry with a kitchen paper towel (this step is important and should not be skipped) Love cod? try these recipes cod piccata, baked cod with tomatoes, instant pot cod, and air fryer cod.ġ5 minutes before you cook the fish remove it from the fridge so it comes to room temperature You can season the fish however you like before pan-frying. You will love this recipe because it is quick, easy, and adaptable. This not only locks in flavor but also helps the fish to hold together. The key to a good pan-fried fish is to get the skin side nice and crispy. Regardless of whether you use skin-on or skinless cod, you will still achieve a crispy and golden side as I did. It is healthy and low in calories and fat compared to other types of fish out there.įor this recipe, I like to use skinless fresh cod fillets, but you could also use haddock or any other white firm fish. Pan fried or pan seared cod makes an easy and healthy weeknight dinner and can be on the table in less than 15 minutes. This recipe uses very simple ingredients you may already have at hand. However, today I will be showing you how to make the best-pan-fried codfish that tastes better than the one you would get from the restaurant. Cod is a versatile white fish that is mild in flavor, and it can be cooked in so many ways, it can be baked, steamed, poached, grilled (not recommended), deep fried, or air fried.
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