🐟 Crispy Pan-Fried Cod with Lemon Garlic Sauce

🛒 Ingredients (Serves 4)

For the Fish

• 4 cod fillets (about 6 oz each, 1–1½ inches thick)

• ½ cup all-purpose flour

• ½ cup grated Parmesan cheese

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 eggs, beaten

• 2–3 tbsp milk (optional, for egg wash)

• 3–4 tbsp olive oil (or neutral oil for frying)

• 1 tbsp butter (for extra flavor)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Optional Creamy Garlic Sauce

• ½ cup mayonnaise or Greek yogurt

• 1 clove garlic, finely minced

• 1 tbsp lemon juice

• 1 tbsp chopped fresh dill or parsley

• Salt & pepper to taste

🔥 Instructions

1️⃣ Prep the Fish

• Pat fish completely dry with paper towels (this helps crisping).

• Season lightly with salt and pepper.

2️⃣ Set Up Breading Station

• Bowl 1: Flour mixed with paprika, garlic powder, salt, and pepper.

• Bowl 2: Beaten eggs (add milk if desired).

• Bowl 3: Parmesan cheese (you can mix half with panko for extra crunch).

3️⃣ Coat the Fish

1. Dredge fillet in flour (shake off excess).

2. Dip into egg mixture.

3. Press into Parmesan mixture, coating evenly.

4️⃣ Pan-Fry

• Heat oil in a skillet over medium heat.

• Add butter once oil is hot.

• Cook fish 3–4 minutes per side (depending on thickness) until:

  • Golden brown crust forms

  • Internal temperature reaches 145°F (63°C)

  • Fish flakes easily with a fork

Do not overcrowd the pan.

5️⃣ Rest & Serve

• Transfer to paper towel-lined plate.

• Garnish with parsley.

• Serve with lemon wedges and creamy garlic sauce.

🍋 Creamy Garlic Sauce

Whisk all sauce ingredients together and chill 15 minutes before serving.

❓ Q & A

Q1: Can I bake instead of fry?

Yes! Bake at 425°F (220°C) for 12–15 minutes on a lined baking sheet. Spray lightly with oil for better browning. Broil 1–2 minutes at the end for extra crispiness.

Q2: Can I use a different fish?

Absolutely. Try:

• Haddock

• Tilapia

• Halibut

• Pollock
  Just adjust cooking time for thickness.

Q3: How do I keep the crust from falling off?

• Pat fish dry first.

• Press coating firmly onto fish.

• Let coated fish rest 5 minutes before frying.

• Avoid flipping too early.

Q4: How do I know when fish is done?

• Internal temp: 145°F (63°C)

• Opaque all the way through

• Flakes easily with fork

Q5: Can I make it gluten-free?

Yes:

• Use gluten-free flour or almond flour.

• Or skip flour and use crushed pork rinds or gluten-free breadcrumbs.

Q6: How do I store leftovers?

• Refrigerate up to 2 days.

• Reheat in oven or air fryer (not microwave) to keep crispy.

Q7: What sides go best with this?

• Garlic butter potatoes

• Coleslaw

• Roasted vegetables

• Fresh salad

• Steamed rice