How do I make sure my fish is crispy?

The thing that gives you a crispy skin is lightly dredging the fillets in seasoned flour . Shake off any excess. I use half regular butter and half olive oil, and add the fillets when the water in the butter has boiled off but before the butter has browned much. Flip the fillets only once.

Why is my pan fried cod tough?

When you overcook fish , it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture.

How do you know when pan fried cod is done?

Flake easily with a fork . Undercooked fish resists flaking and is translucent. If your fish is undercooked, continue heating it until it's done. But remember, fish cooks fast, so be sure to check it often.

What is the best cooking technique for cod?

The best cooking method for cod fish is baking, shallow poaching or pan-frying . Here are a few variations in the home kitchen. Shallow Poaching. Season the fish per the recipe card, starts on the stovetop and finishes in the oven.

How to get a good crust on fried fish?

For a rich, crispy crust, you need to make a batter . Panko breadcrumbs make the best batter for deep-fried fish. Beat one egg and 1/2 cup of dark beer or milk together in a shallow dish. Mix 1/3 cup flour and 1 teaspoon seasoning salt together in another shallow dish.

Is it better to fry fish in cornstarch or flour?

What Breading Ingredients Make the Crispiest Fried Fish? The base of the breading mixture will be a cup of all-purpose flour and a cup of yellow corn meal. This gives the fried fish the classic gritty breading texture. Corn starch is essential to fish breading .

How long does cod need to be cooked for?

Bake in 400 degrees F heated oven for about 10 minutes or until the cod is cooked through. The fish is ready when it turns a beautiful white opaque and flakes easily when you take a fork to it. Garnish and serve! I love adding some parsley for a pop of green!

Is cod better in the oven or pan?

Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home.

Do you rinse cod before frying?

Some recipes may tell you to rinse your frozen cod before cooking it to get rid of ice crystals, but this step is unnecessary . If anything, it might leave your fish a bit waterlogged.

Why do you salt cod before cooking?

Salting fish, like sea bass fillets, before cooking helps to firm up the flesh and improves the texture . If you've travelled much in Spain or Portugal you will no doubt of seen salt cod, or bacalao on the menu – this is where the fish is covered in salt for days to remove all the moisture.

How do you cook fish so it's not soggy?

I always pat fish dry with paper towels prior to putting it into the oven . If it's very wet, squeese it with the paper towel over the sink. If breading, dip in seasoned flour, then egg, then cornflakes/breadcrumbs, spices, etc. Bake at 400 degrees farenheit.

How do you crisp soggy fish?

Oven: Preheat your oven to 275 or 350 F (But do not go higher than 350). Cover your fish in whichever dish or platter or pan you are using in the oven with loose foil if it is unbreaded fish. If your fish is breaded or battered, leaving it uncovered will help return crispiness to the outside, but you may lose moisture .

Why is my fried fish not crispy?

Monitor oil temperature There are naturally going to be some variances when you add food to a pot of hot oil, but if the temperature lowers too much , you run the risk of not being able to brown and crisp the fish. That dreaded blonde, soggy fried fish is what you'll get.

Crispy Pan-Fried Cod Fish (2024)

How to cook cod fish with a crispy crust and tender inside

Jump to RecipePrint Recipe

This crispy pan-fried cod fish will tantalize the palate with a beautiful crispy crunch on the outside and a tender flaky inside. Not only is this recipe easy and quick to make, but it’s also nutritious. Cod fish is low calories and high in protein, while this fish is low in mercury.

For this recipe, pan frying in avocado oil makes it a healthier choice of fat. Moreover, the avocado oil high smoke point allows for the fish to be cooked on high heat. Additionally, avocado oil contains unsaturated fat that is better to consume. Further, the coating process plus the fish cooking on medium-high to high heats prevents the fish swimming in oil when it’s removed from the pan.

Importantly, to achieve this crispy pan-fried cod fish, thoroughly drying the fish before coating it with cornstarch is a crucial step. Never soak the fish in water. Rinse under running water. Use paper towels to pat the fish thoroughly until it is relatively dry. Cod fish taste is mild. Therefore a simple salt and freshly ground black pepper works magically.

Another important factor when cooking crispy pan-fried cod fish or any other fish for that matter is the choice of pan. Specifically, the cast iron pan naturally acts as a non-stick vessel. In a properly heated pan, fish never sticks. Moreover, cast iron pans, like this Lodge double handle skillet is relatively cheap. The cast iron vessels works for many types of cooking. Example, this easy and delicious Gambas Al Ajillo dish, or this quick and tasty Mahi Mahi fish recipe.

Why coating the fish in cornstarch works better than coating the fish in flour?

To begin, both flour and cornstarch can be used as a coating. The end result differs slightly. First, when using flour as a coating, it results in a heavier feel, it soaks up more of the fat and most likely the fish may come out overly brown. Not to mention flour, like all-purpose contains gluten. Hence the cornstarch, usually gluten-free make sense for gluten intolerance individuals.

Moreover, when using cornstarch as a coating, like in the crispy pan-fried cod fish the end result produces a lighter airy textured fish. Also, the fish soaks up less fat and produces the perfect golden color. More importantly, fish exterior is super crispy while remaining moist and flaky inside. Not to mention, once more, a simple combination of salt and freshly ground black pepper is all the flavoring necessary for a very tasty cod. Serve this with your favorite side dish or pair it with a beautiful bowl of miso soup. Happy Cooking!