Cod Recipe

Pat fillets dry with paper towels. Season both sides evenly with kosher salt and black pepper, then drizzle lemon juice over and let rest 5–10 minutes while you prepare coating or preheat the broiler.

Prepare dredge

Place the flour and optional cornmeal/panko in a shallow bowl or plate. In a second shallow bowl, whisk together the egg and milk (or buttermilk) until combined. If using smoked paprika or cayenne and dried herbs, stir them into the flour mixture.

Coat the fillets

Working one at a time, dip a seasoned cod fillet into the egg mixture, letting excess drip off, then press into the flour mixture until evenly coated. Shake off any excess flour and set on a plate. Repeat with remaining fillets.

Heat the oil

In a large nonstick or cast-iron skillet, pour the vegetable oil and heat over medium-high until shimmering and a pinch of flour sizzles immediately (about 350°F / 175°C if using a thermometer). You should have about 1/8–1/4 inch of oil in the pan for shallow frying.

Fry the cod

Carefully add fillets to the pan (do not overcrowd; cook in batches if needed). Fry for 3–4 minutes per side, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 135–140°F (57–60°C) and the fish flakes easily. Adjust heat as necessary to prevent burning.

Finish and rest

If desired, add 1 tablespoon butter to the pan and spoon melted butter over the fillets for 30 seconds. Transfer cooked fillets to a wire rack or paper towel-lined plate to rest 2–3 minutes. Garnish with chopped chives and serve with lemon wedges.

Preheat broiler

Arrange an oven rack 6–8 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and lightly oil or spray it.

Prepare topping

In a small bowl, combine olive oil, minced garlic, chopped parsley and a pinch of salt and pepper. If using smoked paprika or dried herbs, add them now.

Brush fillets and broil

Place the seasoned fillets on the prepared baking sheet. Brush the top of each fillet with the olive oil mixture. Broil for 6–10 minutes depending on thickness: start checking at 6 minutes. The fish is done when the top edges begin to brown lightly, the surface is opaque, and an instant-read thermometer reads 135–140°F (57–60°C).

Finish and serve

Remove from oven and let rest 1–2 minutes. Sprinkle with additional chopped parsley, a squeeze of lemon, and serve with lemon wedges.