Description
This Pan-Fried Cod recipe features tender cod fillets coated in a seasoned almond flour mixture and pan-fried to golden perfection. Quick to prepare and cook, this dish offers a flavorful, crispy exterior while maintaining moist, flaky fish inside. Ideal for a healthy, protein-rich meal with a nutty twist from the almond flour coating.
Ingredients
Fish and Coating
- 1.5 pounds cod fillets (cut into individual servings, if needed)
- 1 egg
- 1 cup blanched almond flour (can use all-purpose flour, if preferred)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
For Frying
- Oil for frying (such as vegetable oil, canola oil, or avocado oil; enough to fill skillet to about half an inch deep)
Instructions
- Prepare the Cod: Pat the cod fillets dry thoroughly with paper towels to remove excess moisture, which helps the coating adhere better and ensures crispiness.
- Mix Coating Ingredients: Crack the egg into a bowl and whisk well until smooth. In a separate bowl, combine the almond flour, garlic powder, onion powder, dried parsley, salt, and pepper to create an even seasoned coating.
- Coat the Fish: Dip each cod fillet into the beaten egg, allowing excess egg to drip off. Then transfer the fillet into the seasoned almond flour mixture. Press gently to adhere the coating to both sides of the fish. Place the coated fillets on a plate.
- Heat the Oil: Pour oil into a skillet to a depth of about half an inch and heat it over medium-high heat. Test if the oil is ready by sprinkling a few drops of water; it should sizzle immediately.
- Fry the Cod: Carefully place the coated cod fillets in a single layer in the hot oil. Cook for 2 to 4 minutes on the first side, or until golden brown. Use a fish spatula to gently flip the fillets.
- Cook the Other Side: Fry the fillets for an additional 2 to 4 minutes on the other side until golden and cooked through. The cod is done when opaque, flaky, and reaches an internal temperature of 145°F.
- Drain Excess Oil: Transfer cooked cod to a paper towel-lined plate to absorb any excess oil before serving.
- Season and Serve: Add more salt and pepper if desired. Serve with a squeeze of lemon or your favorite cocktail sauce for added flavor.
Notes
- Use an oil with a high smoke point like vegetable, canola, or avocado oil for best frying results.
- Ensure oil is hot before adding fish to prevent the coating from falling off and to create a crispy crust.
- Blanched almond flour can be substituted with all-purpose flour for a more traditional coating.
- Check fish doneness with a meat thermometer to ensure safe and perfect cooking.
- This recipe yields 6 servings and can be doubled for larger gatherings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
