Q1: How do you cook cod in a frying pan?

Honestly? Don’t overthink it. Set a frying pan on the stove, medium heat. Give it a minute. Then pour in a swirl of olive oil — enough to coat the surface but not drown it. Let it warm up until it’s just starting to shimmer. That’s your green light. Lay the cod in gently, seasoned side down. You’ll hear a soft sizzle — that’s good. Let it sit. Don’t nudge it. Give it a few quiet minutes so the bottom can crisp up and release naturally. Then, flip and finish.

Q2: Do you pan fry fish in oil or butter?

Start with oil — canola or vegetable holds up better to heat. Then? Slide in some butter near the end. It melts, browns, and turns into a warm, fast butter sauce you’ll want to mop up with bread.

Q3: What’s the best technique for cod?

I’m biased, but pan-frying wins for me. It gives you crisp edges, buttery flavor, and a cook time short enough to still be spontaneous.

Q4: How long do you fry cod?

About 4–5 minutes per side, depending on the thickness. Use a fork — if it flakes and the fish is opaque, you’re golden.

Q5: How do I know it’s done?

Trust your eyes and your instant read thermometer. 130–135°F is right. But also — it should smell done. That’s real-life cooking.

Q6: How do I cook cod in butter?

Sear first in oil, then add the butter toward the end and baste the fish as it finishes. It’s not fancy — just flavorful.

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

Description

A simple, flavorful pan-fried cod recipe using fresh cod fillets, butter, lemon juice, and a handful of everyday ingredients. Perfectly crispy on the outside and tender inside, this dish is easy to make and ideal for weeknight dinners.

Ingredients

Scale

4 fresh cod fillets (about 6 oz each)
1 tablespoon olive oil
1 tablespoon canola or vegetable oil
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon paprika (optional)
1 tablespoon lemon juice
1 teaspoon lemon zest
Chopped fresh parsley or dill for garnish (optional)

Instructions

Pat the cod fillets dry with a paper towel and season both sides with salt, pepper, garlic powder, and paprika if using.
Heat olive oil and canola oil in a nonstick or cast iron frying pan over medium heat until shimmering.
Place the cod fillets in the pan, presentation side down. Cook for 4–5 minutes without moving to allow a golden crust to form.
Carefully flip the cod using a fish spatula and reduce heat slightly. Add butter to the pan and begin basting the fish as it finishes cooking.
Continue cooking for another 3–4 minutes, or until the fish is opaque and flakes easily with a fork. An instant read thermometer should read 130–135°F.
Remove from heat and drizzle with lemon juice. Garnish with lemon zest and chopped herbs if desired.
Serve immediately with your choice of sides and optional dipping sauce.

Notes

Ensure the fish is dry before seasoning to prevent sticking.
Do not overcrowd the pan; work in batches if needed.
Let the fish sit out for 10–15 minutes before cooking to remove chill.
Use a mix of oils and butter to prevent burning and add flavor.
This recipe also works with halibut, tilapia, or salmon.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Pan Frying
Cuisine: American

Nutrition

Serving Size: 1 fillet (approx. 6 oz)
Calories: 245
Sugar: 0g
Sodium: 520mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 28g
Cholesterol: 75mg

Keywords: pan-fried cod, cod recipe, butter lemon cod, easy fish dinner, how to fry cod, skillet cod, flaky cod fillets