This easy pan fried fish recipe creates a perfect golden crust while keeping the inside juicy and tender! One of my favorite quick ways to make white fish, it’s ready in under 15 minutes—perfect for busy nights. Serve with lemon wedges, fresh parsley, and a side of couscous for a simple yet delicious seafood dinner!
Why You’ll Love This Pan Fried Fish Recipe
- Crispy Perfection – The light coating creates an irresistible crunch while keeping the fish tender and moist inside.
- Quick & Easy – Ready in just 15 minutes, making it perfect for busy weeknights.
- Family-Friendly – Even picky eaters love the mild flavor of cod fillets!
- Versatile – Works with cod fillet recipes, fried cod recipes, and other white fish like halibut, haddock, or flounder.
- Diet-Friendly – This recipe is gluten-free, low-carb, and keto-friendly, but can also be made with regular flour if preferred.
Ingredients
- 1.5 lbs cod fillets
- 1 egg
- 1 cup blanched almond flour (or regular all-purpose flour)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- Oil for frying (vegetable, canola, peanut, or olive oil)
How to Make Pan Fried Fish
1. Prep the Fish
Cut cod fillets into individual serving sizes if necessary. Pat dry with paper towels to remove excess moisture, which helps the coating stick better.
2. Prepare the Coating
- Crack the egg into a bowl and whisk well.
- In another bowl, mix almond flour, garlic powder, onion powder, parsley, salt, and pepper.
3. Coat the Fish
- Dip each cod fillet into the egg, letting the excess drip off.
- Press the fish into the flour mixture, coating both sides evenly.
- Place the coated fillets on a plate while heating the oil.
4. Heat the Oil
- Fill a skillet about 1/2 inch high with oil and heat over medium-high heat.
- To test if the oil is ready, sprinkle a few drops of water over it—if it sizzles, it’s hot enough.
5. Fry the Fish
- Add cod fillets in a single layer and cook for 2-4 minutes on each side until golden brown.
- Flip gently using a fish spatula to avoid breaking the fillets.
- The fish is done when it becomes opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
6. Serve and Enjoy
Transfer to a paper towel-lined plate to absorb excess oil. Season with extra salt and pepper if needed. Serve with a squeeze of lemon, tartar sauce, or your favorite dipping sauce!
Tips for the Best Pan Fried Fish
- Use fresh or thawed fish – If using frozen cod, let it thaw in the refrigerator before cooking.
- Get the oil hot – Ensuring the oil is at the right temperature prevents the coating from becoming soggy.
- Try different fish – This recipe works well with cod, haddock, flounder, grouper, and snapper.
- Use the right oil – Vegetable or canola oil creates the crispiest crust, while peanut or olive oil adds a distinct flavor.
How to Store Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Reheat: Warm in a skillet over low heat or in an oven at 300°F until heated through.
Frequently Asked Questions
Can You Use Frozen Cod?
Yes! Just allow it to thaw completely in the fridge before cooking for the best results.
How Do You Know When Fish Is Done Cooking?
The fish is done when it flakes easily with a fork, turns opaque, and reaches an internal temperature of 145°F.
What Sides Go Well with Pan Fried Fish?
Classic sides include french fries, coleslaw, roasted vegetables, mashed potatoes, rice, or a fresh salad.
Some more dinner recipes for you
- Honey Sriracha Chicken: A Sweet & Spicy Dinner Recipe
- High Protein Chicken Orzo – A Cheesy, Creamy One-Pot Meal!
- Parmesan Meatballs with Creamy Pasta
Conclusion
This pan fried fish recipe is a go-to for an easy, flavorful meal. Try it today and enjoy restaurant-quality crispy fish right at home!
Pan Fried Fish
If you're looking for a quick and easy way to prepare fish, this pan fried fish recipe is the perfect choice! With a crispy golden crust and tender, flaky interior, every bite is packed with flavor. Whether you're craving fried cod recipes, need cod fillet recipes, or just want a simple yet delicious fish dinner recipe, this dish is sure to impress. Best of all, it’s incredibly versatile—serve it with your favorite sides or pair it with a fresh salad for a complete meal.
Ingredients
- 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
- oil for frying * see notes
Instructions
- Pat the cod dry with paper towels.
- Crack the egg into a bowl and whisk well. In a second bowl, combine the almond flour, garlic powder, onion powder, parsley, salt, and pepper.
- Dip each fish fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture. Press the fish into the flour mixture, then flip to coat the other side. Transfer to a plate.
- Fill a skillet about a half an inch high with oil over medium-high heat. The oil needs to be hot before adding the fish or the flour may come off. To test the oil, sprinkle a few drops of water over it. If it sizzles, it’s ready.
- Add the cod in a single layer and cook for 2-4 minutes or until golden brown. Flip gently with a fish spatula, if you have one.
- Cook an additional 2-4 minutes or until golden brown and cooked through. Cod is done when it’s opaque, flaky and the internal temperature of the thickest portion reaches 145°F when checked with a meat thermometer.
- Transfer to a paper towel-lined plate to absorb any excess oil before serving.
- Season with additional salt and pepper, if desired. Serve with a squeeze a lemon or cocktail sauce, if you prefer.
Notes
- If you don't have cod, or don't care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
- Vegetable or canola oil with give your fish the best crispiness. You can use peanut or olive oil to fry the fish, but there will be a difference in taste.
- Store leftovers in an airtight container. Use within 3-4 days.
