This easy pan-fried cod recipe is a simple, healthy, clean way to enjoy fish on a weeknight, with just a few pantry staples.
The Outsize Importance of Salt When Cooking Fish
There is an old saying in Chinese, 咸鱼淡肉菜多油 (xián yú dàn ròu cài duō yóu), which means: more salt when cooking fish, less salt when cooking meat, and more oil when cooking vegetables.
Salt is the most important ingredient when it comes to cooking fish, bringing out its natural flavor while dampening any fishiness. This is especially important when pan-frying oily fish like blue fish and mackerel.
That said, it’s also important to flaky mild fishes like cod. Cod doesn’t have a strong flavor, but the salt brings out its delicate oceanic sweetness.
In this recipe, I use very few ingredients besides salt. They are icing on the cake, and too much “icing” would mask the flavor of the fish. No herbs, butter, or lemon needed here!
Here are the roles each ingredient plays:
- Shaoxing wine: neutralizes any fishiness and gives depth of flavor
- White pepper powder: provides a subtle pepperiness that doesn’t overpower the cod
- Cornstarch: creates a light crust on the outside of the fish
- Oil: helps you crisp up the fish in the hot pan!
You just don’t need much effort to have a very satisfying meal when you have a nice piece of fish! I like to serve my pan-fried cod with a simple vegetable and rice. You can also serve it as a main dish with a couple of stir-fries, family-style.
Pan-fried Cod Recipe Instructions
Gently rinse the fillets clean, and pat all sides dry with a paper towel. This step is important to ensure the fillet browns nicely and stays intact.
Season the fillet on both sides with the Shaoxing wine, and rub with your fingers to evenly cover the fish. Then sprinkle the white pepper and salt on both sides of the fish. I use the technique of gently tapping the measuring spoon with the seasoning to evenly distribute it over the fish.
Marinate on the counter for 15-20 minutes. This lets the fish come up to room temperature, so it can cook evenly. Right before cooking, thinly coat the fish on both sides with the cornstarch.
Now preheat a clean frying pan over medium-high heat until it starts to lightly smoke (skip this step if using a non-stick pan). Add the oil and swirl to coat. Lay the fish in the pan, and cook over medium-high to high heat, until it turns opaque around the edges, about 3-4 minutes. Move the pan around to ensure the oil is evenly distributed.
Use a large spatula to gently flip the fish. Cook the other side for 2-3 minutes. Serve!
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Recipe
Pan-Fried Cod
Ingredients
- 1 pound cod fillet (if you have a large fillet, cut in half crosswise so the pieces fit comfortably in the pan)
- 2 teaspoons Shaoxing wine
- ¼ teaspoon white pepper
- ½ teaspoon sea salt
- 2 teaspoons cornstarch
- 1 tablespoon neutral oil (such as vegetable, canola, or avocado oil)
Instructions
- Gently rinse the fillets clean, and pat all sides dry with a paper towel. This step is important to ensure the fillet browns nicely and stays intact.
- Season the fillet on both sides with the Shaoxing wine, and rub with your fingers to evenly cover the fish. Then sprinkle the white pepper and salt on both sides of the fish. I use the technique of gently tapping the measuring spoon with the seasoning to evenly distribute it over the fish.
- Marinate on the counter for 15-20 minutes. This lets the fish come up to room temperature, so it can cook evenly. Right before cooking, thinly coat the fish on both sides with the cornstarch.
- Now preheat a clean frying pan over medium-high heat until it starts to lightly smoke (skip this step if using a non-stick pan). Add the oil and swirl to coat. Lay the fish in the pan, and cook over medium-high to high heat, until it turns opaque around the edges, about 3-4 minutes. Move the pan around to ensure the oil is evenly distributed.
- Use a large spatula to gently flip the fish. Cook the other side for 2-3 minutes. Serve!
