Seriously Crispy Fried Cod: Your Go-To 30-Minute Recipe for Fish Perfection

ByTeasty Recipes
Three golden-brown, crispy panko-breaded cod fillets are arranged on a light ceramic plate, served with a lemon wedge and a small bowl of creamy dipping sauce on a light gray surface.

Forget soggy fish! This recipe for “Seriously Crispy” Fried Cod will elevate your seafood game with an unbelievably crunchy exterior and tender, flaky inside – all in just 30 minutes! We’re sharing the secret to achieving that perfect restaurant-quality crisp using simple ingredients and common kitchen tools you likely already have. Get ready to enjoy the best homemade fried cod you’ve ever tasted!

The Secret Weapon for Ultimate Crispiness

The key to our “Seriously Crispy” Fried Cod lies in the use of Panko breadcrumbs.1 Unlike traditional breadcrumbs, Panko is made from crustless white bread that is processed into large, airy flakes. These flakes absorb less oil during frying, resulting in a significantly lighter and crispier coating that delivers a satisfying crunch with every bite.

Ingredients You’ll Need

  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups Panko breadcrumbs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds skinless cod fillets, cut into rough 2×3-inch pieces
  • 1 cup neutral oil, such as vegetable oil, canola oil, or peanut oil 1
  • Chopped fresh parsley leaves, for garnish (optional)
  • Tartar sauce or your favorite fish dipping sauce, for serving

Step-by-Step Instructions

  1. Prepare the Breading Station: In a medium shallow bowl or pie plate, whisk together the 2 large eggs and 2 tablespoons of all-purpose flour.1 In a separate shallow bowl or pie plate, combine the 1 1/4 cups of Panko breadcrumbs, 1 teaspoon of kosher salt, 1 teaspoon of garlic powder, and 1/4 teaspoon of black pepper.1
  2. Season the Cod: Season the 1 1/2 pounds of skinless cod fillet pieces with the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.1 Pat the fish dry with paper towels for optimal crispiness .
  3. Coat the Cod: Working with a few pieces of cod at a time, dip them into the egg mixture, ensuring they are fully coated. Then, transfer the cod to the Panko mixture. Gently flip and press the cod into the Panko breadcrumbs until completely coated on all sides.1 Place the breaded cod pieces on a rimmed baking sheet in a single layer.
  4. Heat the Oil: Pour 1 cup of neutral oil into a large cast iron skillet or heavy-bottomed pan over medium heat. Heat the oil until it reaches a temperature of 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.1
  5. Fry the Cod: Carefully add about 3-4 pieces of the breaded cod to the hot oil at a time.1 Avoid overcrowding the pan, as this can lower the oil temperature and result in less crispy fish . Fry the cod for 2-3 minutes per side, flipping gently halfway through, until it is golden brown and cooked through. The internal temperature should reach at least 135°F (57°C).1
  6. Drain and Serve: Once cooked, remove the fried cod from the skillet using a slotted spoon and place it on a wire rack or a paper towel-lined plate to drain any excess oil.1 A wire rack helps maintain the crispiness by allowing air to circulate underneath . Garnish with chopped fresh parsley, if desired, and serve immediately with tartar sauce or your favorite fish dipping sauce.

Tips for Achieving Seriously Crispy Fried Cod

  • Use Fresh Cod: For the best flavor and texture, use fresh, high-quality cod fillets.5
  • Pat the Fish Dry: Ensure the cod fillets are thoroughly patted dry with paper towels before breading. This helps the breading adhere better and results in a crispier coating .
  • Maintain Oil Temperature: Keep the oil temperature consistent at 350°F (175°C) for optimal frying. Use a thermometer to monitor the temperature and adjust the heat as needed.1
  • Don’t Overcrowd the Pan: Fry the cod in batches to prevent the oil temperature from dropping too much, which can lead to soggy fish .
  • Use a Wire Rack for Draining: Instead of placing the fried fish directly on paper towels, use a wire rack set over the paper towels. This allows air to circulate and helps the bottom of the fish stay crispy .
  • Serve Immediately: Fried fish is best enjoyed fresh and hot when it’s at its crispiest.

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