Looking for quick and easy cod recipes? Fried cod recipes our easy fish recipes using cod. From grilled cod to cod fritters, pan-fried cod and an easy fish traybake. Try our soft flaky cod cooked in a juicy chorizo and tomato sauce, served with bulgar wheat for a midweek meal for two.
Try more of our smoky chorizo recipes. Blackened cod po’ boys Achieve a Cajun-style of cooking by coating fish in melted butter and spices before cooking until charred for a great, smoky flavour. This recipe by BBQ expert Helen Graves is served with a fresh salad and white sub rolls for a satisfying fish supper. Healthy cod and rice one-pot Plump, juicy hunks of cod form the basis of this easy one-pot, filled with fragrant basil and sweet tomato to keep things light and healthy.
Beer-battered cod Cooking soft, seasonal cod in lager creates a super crisp, light batter with a deep flavour. Fish fofos These fish croquettes are based on the Portuguese fofos de bacalhau, made using salt cod. Goans have adapted this using boneless fish, potatoes, ground spices and chilli. Roast cod with slow-cooked English peas and shoots Recreate simple yet delicious sharing plates in your own home with this easy cod recipe from Notting Hill’s Gold.
Baked cod and butter beans Flaky, pearly-white cod with a rosemary parmesan crust, served on a sweet cherry tomato and butter bean sauce. Pan-fried cod with giant beans and chard Try our easy pan-fried cod stew with large butter beans. Discover more of our low calorie fish recipes here. If you are on the traditional Milwaukee, Wisconsin Friday fish fry plan like Keith Kamikawa, his breaded pan-fried cod should be in your regular rotation.
As the recipe creator told Mashed, this easy, yet flavorful dish is definitely a part of his “Friday fish fry arsenal. Served alone, or with traditional midwestern accompaniments — “I love buttered, marbled rye, a creamy coleslaw, and fries as sides,” Kamikawa told us — dinner is served in less than an hour. And that time includes whipping up a homemade version of tartar sauce you will literally lick off your fingers it is so darn delicious. Ultimately, Kamikawa’s breaded fried cod is comfort food, best enjoyed any day of the week, not just on Fridays — whenever you feel like a crunchy, creamy, salty combo for your tastebuds will make the evening a bit more palatable for your mind, body, and soul. Your shopping list for this cod dinner includes several items you likely keep on hand in the kitchen. Although you may have spread some dill pickle relish on a hot dog, you may not have cooked with it before. Kamikawa explained to Mashed why he uses it in this recipe: “Dill pickle relish is one of my favorite condiments for so many dishes.
It’s simply chopped dill pickles,” he said, adding, “You can find it easily at your local grocery store by the other condiments. Your first step in bringing your cod from page to plate is to make the tartar sauce. But first, be sure to sneak a taste of this yummy dipping sauce, with Kamikawa noting, “Other than the dill, this is a pretty quick and traditional tartar sauce, but you can certainly change it up if you’d like. His suggestions for adding a twist to your tartar? Adding shaved onion would be great, or capers, or substitute parsley for the dill. Now, for the cod, your first step is to make the breading.
You will combine the panko breadcrumbs, celery salt, paprika, cayenne, and remaining black pepper in a bowl. Kamikawa told Mashed about perhaps the most unexpected ingredient in the cod breading: “Celery salt has a very unique flavor and is commonly used in spice mixtures when seasoning all kinds of seafood. It’s one of those go-to spices for me that adds a wonderful taste to the cod. Next, beat the egg in a separate bowl. You will set up a breading station in this order: the cod, a bowl containing the flour, a bowl with the beaten egg, and a bowl of breading. To assemble the fish for frying, take one piece of cod at a time.
First, dredge the cod in the flour, then coat the cod in the egg. The last step before the cod hits the pan is to thoroughly coat the fish in the seasoned breadcrumbs. You are now ready to cook your cod. Kamikawa instructs home cooks to heat a 10- or 12-inch nonstick pan over medium heat. You will add a half cup of vegetable oil, and wait for it to shimmer before placing the pieces of cod evenly in the pan.
You want to pan fry the first side for five minutes, rotating each piece of fish 180 degrees halfway through the cook so that you evenly brown the top. After the five minutes are up, flip each piece of fish, turning down the heat on the stove to medium-low to avoid burning. Pan fry the other side for another five minutes, once again rotating the cod halfway through to evenly brown the bottom. Finally, enjoy your hot cod with your awaiting tartar sauce and a lemon wedge on the side if desired. Keith Kamikawa’s breaded pan-fried cod recipe is part of his Friday fish fry rotation, but you can enjoy his savory, crunchy dish any day of the week. Mix thoroughly and refrigerate until ready to serve. Crack an egg into a bowl and beat.