Fried Cod

Ingredients

• 42 g (⅓ cup)plain flour
• 2 largeeggs
• 22 ml (1½ tablespoons)cool water
• 125 g (1¼ cups)panko breadcrumbs
• 1 teaspoonsalt
• 1 teaspoongarlic powder
• 1½ teaspoonsCajun seasoning, preferably low-salt or salt-free
• ½ teaspoonfreshly ground black pepper
• 680 g (1½ lb)cod fillets, cut into strips or bite-sized pieces
• for fryingvegetable oil
• to servelemon wedges
• optionaltartar sauce

Instructions

1. 1

   Dry the cod

   Pat the cod fillets dry with paper towels.

2. 2

   Set up bowls

   Arrange three shallow bowls: put the flour in one, beat the eggs with the water in another, and combine the panko, salt, garlic powder, Cajun seasoning and black pepper in the third.

3. 3

   Coat the fish

   Dip each piece of cod in the flour, then the beaten egg, then the breadcrumb mixture, coating it well at each stage.

4. 4

   Fry in batches

   Meanwhile, heat the oil to 175°C (350°F) in a large heavy pot, such as a Dutch oven. Carefully lower in the coated fish with tongs and fry for 4–5 minutes, turning halfway through. Cook in small batches so the pot is not overcrowded.

5. 5

   Drain and keep warm

   Transfer the fried fish to a plate lined with paper towels. Keep the plate in a warm oven while you cook the remaining cod.

What is fried cod?

Fried cod is a familiar American-style fish supper: pieces of mild white fish are coated and fried until crisp. This version uses panko and a Cajun-seasoned crumb mixture for a crunchy, savoury crust.

The three-stage coating helps the crumbs cling to the fish, while frying quickly keeps the centre moist and flaky. Lemon wedges and optional tartar sauce make simple accompaniments.

Nutrition and macros by portion

The nutrition label shows one serving as written: 413 calories, 37g protein, 23g carbs, 18g fat.

The cod supplies most of the protein, while the flour, panko and egg contribute carbohydrates; the frying oil and egg account for much of the fat. Pair a serving with vegetables or salad to round out the plate, and add chips or potatoes if you want a heartier meal.

Why use panko?

Panko: these airy Japanese-style breadcrumbs form a craggy coating that crisps as it fries. Press the crumbs gently onto the fish so the pieces are covered without compacting the crust.

Seasoning: salt, garlic powder, Cajun seasoning and black pepper flavour the coating directly. A low-salt or salt-free Cajun blend gives you more control over the overall saltiness.

Getting the coating to stick

Dry fish: blotting the cod first removes surface moisture that can make the flour and crumbs slide off. Cut pieces to a similar size so they are easier to coat and cook evenly.

Order matters: flour gives the egg something to cling to, and the egg helps the panko adhere. Let excess egg drip back into its bowl before adding the fish to the crumb mixture.

Frying for a crisp finish

Temperature: bring the oil to 175°C (350°F) before adding the fish. If the oil is too cool, the coating can absorb more oil; if it is too hot, the outside may brown before the cod is cooked through.

Batches: leave room around each piece instead of filling the pot. Turn the fish halfway through the 4–5 minutes of frying, then lift it out once the crust is golden and the cod is flaky.

Serve it hot

Lemon: squeeze it over the fish just before eating to add a bright contrast to the seasoned crust. Tartar sauce is an optional creamy dip.

Sides: serve with a green salad, peas or another vegetable for a balanced plate. Chips or potatoes make it a more substantial fish-and-chips-style meal.

Recipe notes & tips

• Use low-salt or salt-free Cajun seasoning if you want to manage the salt in the coating.
• Keep the coated pieces in a single layer while you prepare to fry them.
• Use tongs to lower the fish carefully into the hot oil.
• Fry in small batches so the oil temperature has a chance to recover between batches.
• Serve soon after frying for the crispiest coating.

Variations

• Add smoked paprika: replace part of the Cajun seasoning with smoked paprika for a gentler smoky flavour.
• Use haddock: substitute haddock fillets for the cod and keep the pieces a similar size.
• Add lemon zest: mix finely grated zest into the panko for a citrus note.
• Make it spicier: add a little cayenne pepper to the breadcrumb mixture.
• Serve as sandwiches: tuck the fried cod into soft rolls with tartar sauce and crunchy lettuce.

Common mistakes to avoid

• Wet cod: the coating may not cling well; pat the fish dry before breading.
• Skipping the flour: egg can slide off bare fish; coat each piece in flour first.
• Loose breadcrumbs: patchy coating can result; gently press the panko onto the egg-coated fish.
• Overcrowding the pot: the oil temperature can drop; fry the cod in small batches.
• Overcooking the fish: cod can become dry; follow the 4–5 minute frying time and check that the centre is flaky.

How to store

Refrigerate leftover cod in an airtight container for up to 2 days. Reheat in an oven or air fryer until hot to help the coating crisp again; the crust may soften during storage.

Frequently asked questions