Fried cod is one of those recipes that sounds simple, but getting it crispy on the outside and flaky on the inside takes the right technique. I’ve been sharing fish recipes online over 10 years, and this one keeps things easy while still delivering that golden crunchy coating everybody wants. No bland fish and no soggy breading over here. Just well-seasoned cod fried until perfectly crisp and ready for tartar sauce, hot sauce, or however you grew up eating it.
I walk you through all the tips to help you get crispy restaurant-style fried cod at home without overcomplicating anything. This is the kind of fish fry recipe that keeps people going back for seconds.
You will also love my Crispy Fried Shrimp, Fried Catfish, and Fried Green Tomatoes recipe.
Fried Cod Ingredients
- Cod or any White Fish Fillets
- Eggs
- Cornmeal (yellow)
- Flour
- Paprika, Lemon Pepper Seasoning, Creole Seasoning, Salt , and Pepper
- Cooking Oil (Canola, Vegetable, or Avocado oil work great)
How to Make Fried Cod
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Prep the fish: Pat the cod fillets dry with paper towels. This helps the breading stick better and keeps the oil from popping. If the fillets are really thick, you can cut them in half lengthwise so they cook evenly.
- Season the fish: with paprika, lemon pepper seasoning, Cajun or Creole Seasoning, salt, and pepper to taste.
- Make the egg wash: In a shallow bowl, whisk together the eggs.
- Mix the dry coating: In a paper/plastic bag, combine yellow cornmeal, all-purpose flour, paprika, lemon pepper, and your choice of Creole or Cajun seasoning. Make sure everything’s mixed well so each bite of fish has bold flavor.
- Dredge the cod fish: Dip each fillet into the egg wash, letting the excess drip off, then press it into the cornmeal mixture, coating both sides well. Press the breading on so it sticks, then set the fillets aside on a plate or wire rack. Let them rest for 10–15 minutes. This helps the coating stay on when frying.
- Heat the oil: In a large cast iron skillet or deep frying pan, pour in enough oil to come halfway up the sides of the fillets. Heat it to 350–375°F. If you don’t have a thermometer, drop in a little cornmeal, if it sizzles right away, the oil’s ready.
- Fry the fish: Carefully place the fillets in the hot oil, a few at a time, without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crispy. The fish should flake easily with a fork.
- Drain and serve: Transfer the cooked fish to a wire rack to drain. Let them rest a minute before serving. Don't use paper towels if you want crispy fish. The oil from the fish will seep into the paper towels and then back in the fish making it soggy.
Crispy Fried Cod Recipe
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Equipment
Ingredients
- 1 ½ - 2 pounds cod or white fish fillets
- 2 eggs Beaten
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons paprika Divided; I use smoked paprika.
- 2 teaspoons lemon pepper seasoning Divided into 2 portions 1 teaspoon each.
- 2 teaspoons Creole Seasoning or Cajun Seasoning Divided into 2 portions 1 teaspoon each.
- salt and pepper to taste
- oil Canola, Vegetable, or Avocado oil will work.
Instructions
- Pat the cod fillets dry with paper towels. This helps the breading stick better and keeps the oil from popping. If the fillets are really thick, you can cut them in half lengthwise so they cook evenly.
- Season the fish with 1 teaspoon lemon pepper seasoning, 1 teaspoon paprika, 1 teaspoon Cajun or Creole Seasoning, salt and pepper to taste. Use enough spices to fully coat the fish. Add more if necessary.
- In a shallow bowl, whisk together the eggs.
- In a paper/plastic bag, combine yellow cornmeal, all-purpose flour, paprika, lemon pepper, and your choice of Creole or Cajun seasoning. Make sure everything’s mixed well so each bite of fish has bold flavor.
- Dip each fillet into the egg wash, letting the excess drip off, then add it to the bag wit the cornmeal mixture, shaking to coat both sides well. Press the breading on so it sticks, then set the fillets aside on a plate or wire rack. Let them rest for 10–15 minutes. This helps the coating stay on when frying.
- In a large cast iron skillet or deep frying pan, pour in enough oil to come halfway up the sides of the fillets. I use a 10 inch cast iron skillet. Heat it to 350–375°F. If you don’t have a thermometer, drop in a little cornmeal, if it sizzles right away, the oil’s ready.
- Carefully place the fillets in the hot oil, a few at a time, without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crispy. The fish should flake easily with a fork.
- Transfer the cooked fish to a wire rack to drain. Don't use paper towels if you want crispy fish. The oil from the fish will seep into the paper towels and then back in the fish making it soggy.Let them rest a minute before serving.
Notes
How to Keep the Fish Crispy
- Drain it on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy. A wire rack lets the oil drip off and keeps the crust crispy all the way around.
- Don’t stack the fillets. Stacking traps heat and moisture between the pieces, which softens the crust. Keep everything in a single layer until you’re ready to serve.
- Don’t cover it with foil. Covering the fish traps steam and makes the crust soggy fast. If you’re storing it or traveling with it, leave it uncovered or loosely tent it at most.
- Let the oil get hot enough. If the oil isn’t at 350–375°F, the fish will soak it up instead of crisping. Use a thermometer or drop in a little cornmeal, it should sizzle right away.
- Serve it fresh. Fried fish is always at its crispiest within the first 15–20 minutes after cooking. If you're serving a crowd, fry close to meal time if you can.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Fresh or properly thawed frozen cod works great. Atlantic cod is thicker and flakier, while Pacific cod is a little leaner, both fry up beautifully.
No soaking required, but pat the fish dry really well so the coating sticks and gets crispy.
Make sure the fish is dry, use a proper dredging order (flour, egg, then coating), and press the coating onto the fish so it sticks.
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or avocado oil.
Aim for 350°F to 375°F so the fish cooks through and gets golden without soaking up oil.
Typically 3–5 minutes per side, depending on thickness. It should be golden brown and flake easily.
The fish should be opaque, flaky, and have an internal temperature of 145°F.
Common issues are oil that’s not hot enough, overcrowding the pan, or excess moisture on the fish.
Yes, check out our Air Fryer Cod recipe.
Yes, haddock, tilapia, pollock, or catfish are all good substitutes.
Place it on a wire rack in a 200°F oven while you finish frying the rest.
It’s best fresh, but you can reheat it in the oven or air fryer to bring back some crispiness.
Store in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 375°F or in the air fryer to keep it crispy. Avoid the microwave if you can.
Freeze for up to 2 months (tightly sealed and covered) for the best flavor and texture.
What to Pair with Fried Cod
You can't go wrong with classic sides like Cajun fries, creamy Southern coleslaw, Vinegar no-mayo coleslaw, and hot water cornbread that will gibe you the feel of hush puppies. And don't sleep on Southern Spaghetti! Spaghetti and fish go together.
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