Crispy Fried Cod Recipe
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.
Servings 6 servings
Calories 312kcal
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
check out our Air Fryer Cod recipe.
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
Serving: 1serving | Calories: 312kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g