easy cod recipe

This pan fried cod recipe is easy, delicious and on the table in under 30 minutes. Cod fillets are lightly dredged in a seasoned flour mixture and cooked until golden on the outside and moist inside. Serve with your favourite side or simply enjoy as is!

Pan Fried Cod (simple, but delicious)

salt (to taste)

black pepper (to taste)

all-purpose flour

paprika

dill (dill weed)

onion powder

cayenne pepper

olive oil (1 tablespoon per batch)

butter (1 tablespoon per batch)

chopped dill

Tartar sauce

Lemon wedges

Season cod fillets with some salt and black pepper.

In a small dish or on a plate, mix together flour with paprika, dill, onion powder and cayenne pepper.

Dredge each cod fillet in the flour mixture, lightly coating, and shaking off excess flour.

To cook cod fillets, heat 1 tablespoon of oil and 1 tablespoon of butter in a 12-inch cast-iron skillet over medium heat.Note: Cook fish in batches as to not overcrowd pan. For each batch, add 1 tablespoon of oil and 1 tablespoon of butter.

Place cod fillets in skillet and cook 3 to 5 minutes on one side.

Carefully flip the cod fillets to the other side (be gentle, as the fillets are delicate) and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Transfer cooked cod fillets to a plate. You can sprinkle with a little more salt, if you wish.Note: Cook time may vary, depending on the thickness of your fillets.

Repeat process to cook remaining cod fillets.

Garnish with dill and serve with lemon and tartar sauce (if desired) or enjoy as is.

Hello seafood lovers! Today&#039;s recipe is very simple, fast, and easy, but also very delicious with an amazing texture! It&#039;s spicy boneless cod filets (Daegusal-jorim: 대구살조림). I originally developed this recipe for those who are not comfortable eating fish with bones, but it ended up becoming one...

Spicy cod fillets (Daegusal-jorim: 대구살조림)

green chili pepper, sliced

water

black (or white) pepper

potato starch (or plain wheat flour)

onion,

garlic

soy sauce

gochu-garu (Korean hot pepper flakes)

dried kelp

green onion, chopped

The fish looks very soft and juicy with delicious broth!

Reply by Maangchi on July 31, 2022

Tried lots of recipe from Maangchi. But first time post photo XP Thanks for this easy and delicious recipe. Love&hellip;

Comment by angelsoo on July 27, 2022

Tried lots of recipe from Maangchi. But first time post photo XP Thanks for this easy and delicious recipe. Love you Maangchi ^3^

It&#039;s so fun reading your message here! I feel your passion for delicious cooking. &quot;I&rsquo;m sure I looked like an&hellip;

Reply by Maangchi on July 23, 2022

It&#039;s so fun reading your message here! I feel your passion for delicious cooking. &quot;I&rsquo;m sure I looked like an alligator to anyone passing by.&quot; haha! &quot;I modify a lot of your recipes for carbohydrates as I have to eat very low sugar/carb..&quot; Wonderful!

Long time watcher and Maangchi recipe maker. I had some cod in the freezer and naturally came to your YouTube&hellip;

Comment by discob75 on July 20, 2022

Long time watcher and Maangchi recipe maker. I had some cod in the freezer and naturally came to your YouTube page to find a recipe to use it in. I found this one and just made it for lunch. It was delicious!! It was almost like a spicy lobster. I had a side of kimchi (your easy kimchi recipe) with it and sprinkled some sesame seeds on all of it. I couldn&#039;t stop eating it! I&#039;m sure I looked like an alligator to anyone passing by. I modify a lot of your recipes for carbohydrates as I have to eat very low sugar/carb, but they always turn out deliciously. Thank you so much for your content, Maangchi!!! You&#039;ve converted a midwestern US, steak and potatoes eater into appreciating Korean cuisine!

I&#039;m so happy to hear that your husband loved this dish! Continued good luck with your Korean cooking!

Reply by Maangchi on July 13, 2022

Thank you very much for this recipe! My Korean husband LOVED it and asked for it again. Very enjoyable! I&hellip;

Comment by NancyK on July 8, 2022

Thank you very much for this recipe! My Korean husband LOVED it and asked for it again. Very enjoyable! I was gifted your cookbook by my best friend and it&rsquo;s been fun making recipes with my kids and family! Thank you :)

Hi Jake, You can use any white flesh fish such as snapper, halibut, flounder, and pollock.

Reply by Maangchi on May 26, 2022

Hi Maangchi, This looks so delicious! I am having trouble finding frozen cod filets nearby. Are there other types of&hellip;

Comment by JakeH on May 25, 2022

Hi Maangchi, This looks so delicious! I am having trouble finding frozen cod filets nearby. Are there other types of fish that you think would be a good substitute with a similar flavor? Thanks! Jake

Yes, your simple meal with rice, green vegetable, and the spicy cod fillets (daegusal-jorim) on the plate looks perfectly healthy&hellip;

Reply by Maangchi on May 12, 2022

Yes, your simple meal with rice, green vegetable, and the spicy cod fillets (daegusal-jorim) on the plate looks perfectly healthy and delicious! I&#039;m motivated to make this tonight!

Omg this was so yummy and super easy to make. What a great way to cook fish. My partner and&hellip;

Comment by Sarah78 on May 11, 2022

Omg this was so yummy and super easy to make. What a great way to cook fish. My partner and I devoured it. Had it with rice and young radish kimchi. Just ordered your cookbook let the Korean Journey begin &hellip;..

I did! i was missing white onions and just the garlic and green onions felt lacking, so i added some&hellip;

Reply by yama13 on June 6, 2022

I did! i was missing white onions and just the garlic and green onions felt lacking, so i added some ginger (and gochujang). it went very well with the rest of the flavours and i recommend it :)

I must say that this dish is very delicious and is a great alternative to my dad&#039;s fried fish. His&hellip;

Comment by Experimental Athenian on May 5, 2022

I must say that this dish is very delicious and is a great alternative to my dad&#039;s fried fish. His fish gets old after awhile, ha ha! Curious question, have you or any of your famed chefs tried using ginger for this recipe? If so, what is the proper way to incorporate it? I&#039;m half Chinese so to me, a savory East Asian dish such as daegusal-jorim isn&#039;t complete without the 3 major herbs: green onions, ginger, and garlic. :)

Bravo! It looks spicy, juicy, and very flavorful! You put it on top of a layer of rice and made&hellip;

Reply by Maangchi on May 3, 2022

Bravo! It looks spicy, juicy, and very flavorful! You put it on top of a layer of rice and made your own 1 plate meal! So cool!

I wanted to try this, but didn&#039;t have any codfish. So I used swordfish, and VOILA! It&#039;s great! Other than&hellip;

Comment by killoran on May 3, 2022

I wanted to try this, but didn&#039;t have any codfish. So I used swordfish, and VOILA! It&#039;s great! Other than the fish, I pretty much followed the recipe as is. This is not bland at all, but my gochugaru is pretty spicy.

Great, you made this! If it&#039;s too bland for you, add more soy sauce to your taste. Happy cooking!

Reply by Maangchi on April 28, 2022

I made this dish according to your method, but the taste is very weak, I don&rsquo;t know if I added&hellip;

Comment by qwer12tyu34 on April 27, 2022

I made this dish according to your method, but the taste is very weak, I don&rsquo;t know if I added less soy sauce or less chili, do I need to add salt during the whole cooking process?

Yay, I&rsquo;m very happy to hear that your daegusal-jorim turned out very delicious! Don&rsquo;t worry much about what it looks&hellip;

Reply by Maangchi on April 24, 2022

Yay, I&rsquo;m very happy to hear that your daegusal-jorim turned out very delicious! Don&rsquo;t worry much about what it looks like. As long as it is delicious, great!

I just made this and it turned out great, its not as pretty as yours so I&#039;m too embarrassed to&hellip;

Comment by Littlebopepapig on April 22, 2022

I just made this and it turned out great, its not as pretty as yours so I&#039;m too embarrassed to post a picture, but it tastes delicious. I always look forward to your recipes (especially the spicy ones). Because of you I became interested in cooking and hopefully one day my food will look as good as yours.

In a bowl, season the cod evenly with salt and ground black pepper. Let it sit for 30 minutes in the fridge. Pat dry with a paper towel to remove excess water.

Coat the cod pieces with the potato starch.

Evenly spread the onion and garlic in the bottom of a small pan.

Cut the dried kelp into 6 pieces and add it to the pan.

Add soy sauce and sprinkle the gochu-garu over the onion.

Add 1 cup water. Cook over medium high heat for about 3 minutes until it starts boiling.

Reduce the heat to medium. Stir. Add the cod pieces on top, side by side. Cover and cook for 5 minutes over medium heat.

Uncover and use a spoon to flip over each piece of the cod. Add the rest of the ¼ cup of water to the pan.

Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat.

Open the lid and scoop some liquid from the bottom of the pan and spoon it over top.

Remove from the heat and serve right away with rice and other side dishes.

Hello seafood lovers! Today&#039;s recipe is very simple, fast, and easy, but also very delicious with an amazing texture! It&#039;s spicy boneless cod filets (Daegusal-jorim: 대구살조림). I originally developed this recipe for those who are not comfortable eating fish with bones, but it ended up becoming one of my favorite quick recipes! You can enjoy the soft, flaky, and juicy cod without worrying about needing to pick out any fishbones at all. Koreans always cook fish with bones because the bones themselves give a rich flavor when the fish is cooked for a long time. But this recipe doesn&#039;t cook for a long time, just 13 minutes! So we don&#039;t need the bones here at all. The potato starch coated cod cooks fast and is shiny, a little sticky and firm but flaky. I added dried kelp to make it savory. Ingredients. Serves 2 to 4 1 pound frozen cod fillets, thawed and cut into about 2&frac12; inch pieces. &frac12; teaspoon kosher salt &frac14; teaspoon ground black (or white) pepper. 2 tablespoons potato starch (or plain wheat flour) 1 medium onion, sliced. 2 garlic cloves. 1 tablespoon soy sauce 2 tablespoons gochu-garu (Korean hot pepper flakes) a palm-sized piece of dried kelp 1 green onion, chopped. 1 green chili pepper, sliced. 1 plus &frac14; cup water. Directions. In a bowl, season the cod evenly with salt and ground black pepper. Let it sit for 30 minutes in the fridge. Pat dry with a paper towel to remove excess water. Coat the cod pieces with the potato starch. Evenly spread the onion and garlic in the bottom of a small pan. Cut the dried kelp into 6 pieces and add it to the pan. Add soy sauce and sprinkle the gochu-garu over the onion. Add 1 cup water. Cook over medium high heat for about 3 minutes until it starts boiling. Reduce the heat to medium. Stir. Add the cod pieces on top, side by side. Cover and cook for 5 minutes over medium heat. Uncover and use a spoon to flip over each piece of the cod. Add the rest of the &frac14; cup of water to the pan. Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat. Open the lid and scoop some liquid from the bottom of the pan and spoon it over top. Remove from the heat and serve right away with rice and other side dishes.

This easy lemon butter cod recipe pairs tender cod fillets with vibrant lemon, buttery orzo, and crisp asparagus for a flavorful and quick dinner. Ready in just 30 minutes, it's a perfect combination of fresh ingredients and rich, saucy flavors, ideal for any day of the week.

Easy Lemon Butter Cod Recipe

olive oil

salt and pepper

salted butter

Meyer lemon

garlic (minced

asparagus (ends trimmed,

orzo

chicken broth

lemon juice

dill (for serving)

Heat olive oil in a large cast-iron skillet over medium-high heat. Season cod with salt and pepper, then coat evenly with flour. Sear cod until golden on both sides, about 3–4 minutes per side. Remove and set aside.

In the same skillet, melt butter and sear lemon slices until golden, about 1 minute per side. Remove lemons and add them to the cod.

Add garlic, asparagus, and orzo to the skillet. Cook until garlic is fragrant and orzo is lightly toasted, 2–3 minutes. Stir in chicken broth and lemon juice, then bring to a boil. Cook, stirring occasionally, until orzo is al dente, about 10 minutes.

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