Pan Fried Cod Recipe: Easy Pan-Seared Cod with Lemon Butter

If you’ve ever stood in your kitchen, staring at a piece of fish, wondering how to make it taste as good as it smells at a beachside restaurant — this pan fried cod recipe might just change the game for you. Pan frying cod in butter and olive oil creates that perfect golden crust while keeping the fillet juicy and tender inside. No breading, no baking, just honest, high-heat flavor.

Fresh cod fillets are one of the most forgiving white fish to cook, and they take on seasoning like a dream. Add a splash of fresh lemon juice, a sprinkle of kosher salt, and you’re halfway to something that tastes restaurant-worthy. Whether you’re tired of salmon, love fish tacos, or just want a super easy to make weeknight dinner, pan fried cod delivers.

Simple ingredients. Short cooking time. Big payoff. Let’s cook cod that flakes easily with a fork — and makes you love cod all over again.

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Why Pan Fried Cod?

Some meals just work — no overthinking, no second-guessing. Pan fried cod is that kind of dinner. It doesn’t ask much from you. A fillet, a hot pan, a squeeze of lemon, and you’re on your way. If you’ve ever felt let down by bland fish or complicated recipes, this one’s a quiet remedy.

Cod cooks quickly and doesn’t fight back. When you pat the cod dry and season it simply with salt and pepper, something clicks. It browns just enough, stays flaky, and plays well with whatever you throw at it — butter, garlic powder, fresh parsley, or even dill.

Set your skillet over medium heat, add the fish, and let it sit until golden underneath — about 4 minutes. Carefully flip the cod, baste with butter, and let that lemon do what lemon does best.

What you get isn’t just dinner — it’s confidence in a pan. And yeah, it’s quietly brilliant.

Note: Fish like cod is recommended for heart health and fits into a variety of diets. The American Heart Association recommends eating fish twice a week to help reduce heart disease risk.

The Ingredients

• Cod fillets – Fresh works best. They hold up in the pan and don’t flake apart on you. If it smells like the ocean in a good way, you’re golden.
• Salt and pepper – Yep, the basics. Season your cod with just that, or throw in a little garlic powder if you’re feeling it.
• Oil – I usually grab canola or vegetable oil, but olive oil’s great too — especially if you like that richer finish.
• Butter – Not just for flavor, but for feel. You’ll swirl it in near the end. It’s a little indulgent. Totally worth it.
• Lemon – Zest, juice, whatever you’ve got. It lifts the whole thing.
• Optional stuff – Some panko, tartar sauce, fresh parsley… it’s your call.

No pressure. Just build flavor and let the fish do its thing.

How To Make This Recipe

Here’s how to pan-fry cod so it turns out golden, juicy, and nothing like those dry, deep-fried chunks you might be trying to forget.

1. Prep your cod fish – Pat it dry (don’t skip this), then season the fish with kosher salt, black pepper, maybe garlic powder or paprika. You want the seasoning to stick, not slide off.
2. Heat your pan – Use a nonstick pan or cast iron frying pan. Set it over medium heat. Add a tablespoon of canola oil or use olive oil — just make sure the oil is hot before you add the cod.
3. Add the cod – Carefully place fillets in the pan, pretty side down. Cook for 2 minutes, then lower the heat slightly and keep the cod cooking another 2–3 until the bottom side of the fish is crisp.
4. Flip and finish – Use a fish spatula to gently turn it. Add the butter, baste the fish, and cook just until the fish is opaque and flakes easily.
5. Check doneness – An instant read thermometer should read 130–135°F.

Serve pan-fried cod with lemon juice over the fish, parsley, or a lemon butter sauce. Pan-seared cod with panko is great too — but honestly, this version? It’s the one that changed the way I cook fish.

Best Seasoning Ideas for Cod fish

Let’s be honest — cod doesn’t need much to taste good. It’s one of those white fish that works with nearly everything, which is why I keep going back to it. The flavor’s light, the texture’s tender, and with the right touch, it absolutely sings.

Start simple. Salt, pepper, maybe a little garlic powder if you want something cozy. A bit of lemon zest? Always. That brightness at the end makes the whole dish feel fresh, even if it’s just another Tuesday.

Feeling like spice? Try smoked paprika or a Cajun mix. If you’re leaning herby, dill or parsley work wonders without crowding the fish. I’ve even used a dusting of chili pepper for a warm finish.

Want crunch? Go breaded — coat the fish with seasoned panko, then pan-fry it in hot oil. It’s a great balance of crisp and soft.

This recipe is best when it feels like you — not a formula. That’s why I love this recipe. It fits.

Tips to Keep Cod from Sticking to the Pan

Here’s the thing no one tells you: even the best fish recipes fall apart when cod glues itself to the pan. But it’s not the cod’s fault — it’s usually a heat or moisture misstep. If you fish often, you’ve been there.

First, cod and set — meaning let it sit out briefly so it’s not ice-cold. Then pat it dry. Really dry. Moisture is the enemy of pan-fried fish.

Use a nonstick surface or a well-seasoned cast iron pan over medium heat. Too hot and it burns. Too cool and it sticks. Let the oil heat first — shimmering but not smoking.

When you make this recipe, don’t poke the fish. Let it sear. It’ll naturally release when the bottom side of the fish is ready. That’s the cod telling you it’s done with Phase One.

Fried cod is a great entry point for people who say they don’t like fish. This little shift in technique? Honestly, it changed the way I cook white fish like cod.

Storage Tips For Pan Fried Cod

Leftovers? Honestly, pan fried cod stores better than you might think — if you know how to handle it. Unlike deep fried versions that lose their crunch fast, this method stays soft without turning soggy.

Let the cod cool fully before storing. Wrap it loosely in parchment or foil, then into a sealed container. Fridge it for up to 2 days. I’ve used a sheet pan the next day to gently reheat — low temp, maybe a quick brush of olive oil.

Avoid the microwave. Please. It’ll punish the texture. Use a frying pan on low or reheat in the oven around 275°F until just warmed through.

Got leftovers? Break it up into fish tacos, toss it on a salad, or serve with a bright dipping sauce. That’s when this becomes more than a meal — it’s versatility.

This recipe changed how I see storage. Honestly, it’s become one of my favorite fish recipes because it holds up. Easy to follow, easy to love — like the best types of fish.

Pan Fried Cod Recipe Serving Suggestions

Let’s talk pairings — because once that pan-fried cod hits the plate, you’ll want something that matches its comfort-with-class vibe. Start with the basics: roasted vegetables, baby potatoes, or a fresh salad dressed with lemon and olive oil. Simple, clean, satisfying.

If you’re leaning indulgent? Try garlic butter pasta, or a crusty bread with herb butter and flaky salt. I’ve even served it next to Cajun-style rice when the mood called for spice.

Grilled asparagus, sautéed broccoli, or buttery celery root mash all balance the fish beautifully. And if you’re feeling weekend-special, pair with white wine and pan-roasted halibut or shrimp for a full-on seafood spread.

Bonus: leftover cod flaked into tacos with fresh herbs, a chili-lime sauce, and some parmesan or dill — it’s Instagram-worthy. No lie.

This dish flexes. It’s just as happy on a weeknight plate as it is in your best cookbook memory.

Variations and Dietary Adaptations

Here’s the honest truth: this cod recipe doesn’t care who you are or what you’ve got in the fridge — it adapts. That’s what makes it a keeper.

If you’re not doing gluten, skip the flour. You can dust the fish with a little seasoned cornstarch, or honestly, just let the pan do the work. No coating needed if your frying pan is hot and ready.

Looking to lighten things up? Go easy on the butter, load up on fresh lemon juice, and finish with chopped parsley or even a handful of herbs from the back of your crisper.

Not into cod today? Use salmon, halibut, or any firm white fish — this isn’t precious. You can even roast everything on a sheet pan if you don’t feel like standing at the stove.

That’s the beauty. This isn’t a rigid “follow every step” deal — it’s food that meets you where you are.

Frequently Asked Questions

You Might Also like These:

• Lingcod recipe
• Crispy Parmesan Crusted Cod

Conclusion

There’s something quietly satisfying about cooking a piece of cod that turns out exactly how you hoped — golden, tender, just enough butter, and a hit of lemon right when it needs it. Whether you’ve been making fish recipes for years or you’re just figuring out the difference between a sheet pan and a frying pan, this one meets you where you are.

Pan frying cod isn’t fussy. It doesn’t ask for breading, timers, or tricks. Just good heat, solid seasoning, and a moment to let it sear before flipping. It’s the kind of recipe that gets better every time you make it — because your instincts sharpen, your confidence grows, and you learn to trust the smell, the sizzle, the way the fish is opaque and flakes with a fork.

So yeah — maybe this recipe changed how I cook fish. Maybe it’ll do the same for you.

And if it does? I hope you make this recipe again. That’s when it really becomes yours.