How to cook cod fish with a crispy crust and tender insideJump to Recipe Print Recipe
This crispy pan-fried cod fish will tantalize the palate with a beautiful crispy crunch on the outside and a tender flaky inside. Not only is this recipe easy and quick to make, but it’s also nutritious. Cod fish is low calories and high in protein, while this fish is low in mercury.
For this recipe, pan frying in avocado oil makes it a healthier choice of fat. Moreover, the avocado oil high smoke point allows for the fish to be cooked on high heat. Additionally, avocado oil contains unsaturated fat that is better to consume. Further, the coating process plus the fish cooking on medium-high to high heats prevents the fish swimming in oil when it’s removed from the pan.
Importantly, to achieve this crispy pan-fried cod fish, thoroughly drying the fish before coating it with cornstarch is a crucial step. Never soak the fish in water. Rinse under running water. Use paper towels to pat the fish thoroughly until it is relatively dry. Cod fish taste is mild. Therefore a simple salt and freshly ground black pepper works magically.
Another important factor when cooking crispy pan-fried cod fish or any other fish for that matter is the choice of pan. Specifically, the cast iron pan naturally acts as a non-stick vessel. In a properly heated pan, fish never sticks. Moreover, cast iron pans, like this Lodge double handle skillet is relatively cheap. The cast iron vessels works for many types of cooking. Example, this easy and delicious Gambas Al Ajillo dish, or this quick and tasty Mahi Mahi fish recipe.
Why coating the fish in cornstarch works better than coating the fish in flour?
To begin, both flour and cornstarch can be used as a coating. The end result differs slightly. First, when using flour as a coating, it results in a heavier feel, it soaks up more of the fat and most likely the fish may come out overly brown. Not to mention flour, like all-purpose contains gluten. Hence the cornstarch, usually gluten-free make sense for gluten intolerance individuals.
Moreover, when using cornstarch as a coating, like in the crispy pan-fried cod fish the end result produces a lighter airy textured fish. Also, the fish soaks up less fat and produces the perfect golden color. More importantly, fish exterior is super crispy while remaining moist and flaky inside. Not to mention, once more, a simple combination of salt and freshly ground black pepper is all the flavoring necessary for a very tasty cod. Serve this with your favorite side dish or pair it with a beautiful bowl of miso soup. Happy Cooking!
Crispy Pan-fried Cod Fish
An easy and super delicious crispy on the outside, tender on the inside cod fish.
Heat a 10 to 12 inches cast iron skillet. Use high heat.
Rinse and dry the cod fish thoroughly.
Note: don't soak the fish in water. Use running water to rinse.
Add the fish to a plate or bowl. Season the fish with salt and freshly ground black pepper
Add the cornstarch to a bowl or plate. Dredge each cod fish portion in the cornstarch, shaking off excess.
Add the avocado oil to the very hot skillet. Use enough oil to create a thin layer of oil about 1/8 of an inch.
Carefully add the dredged fish portions into the hot oil. Reduce the heat to medium or medium-high heat.
Cook the fish portions 3 to 4 minutes per side until golden brown.
Note: Keep an eye on the oil. You don't want too much smoking. Reduce heat as needed if the pan is starting to show signs of too much smoke.
Remove the fish, draining well.
Note: May place the fish on paper towels if needed. The fish usually don't come out soggy so the paper towel may not be necessary.
Serve the fish with your favorite side dish or add to a bowl of soup. Enjoy.