Cod fillet in a frying pan – 10 delicious recipes (with photos)

Cod fillet, fried or stewed in a frying pan, is an excellent solution for dinner and lunch. Fish is valued not only for its excellent taste and beneficial properties, it is accessible because it is always available on store shelves and is not expensive. The dishes made from it are nourishing, look appetizing, and it is impossible to spoil them, even without culinary skills. We have already cooked whole cod and steaks in the oven and in a frying pan . Today I propose to celebrate your belly by frying or stewing fish fillets.

It’s rare that anyone is lucky enough to “catch” the freshest, unfrozen cod. As a rule, it is frozen in steaks or a whole carcass. Recently, cod fillet briquettes have appeared on the shelves. I recommend that if you see it, just make sure that it is commercially frozen, when the fish is cut up and packaged into briquettes directly at sea, directly at the catch site, in compliance with storage standards.

Cod fillet in a frying pan - a simple recipe

Keep the simplest recipe for frying fillets, no fuss, but this does not mean that it will not turn out delicious. The main task is that the fillet must retain its juiciness and not fall apart.

Take:

Cod fillet – 1 kg.
Flour - a handful.
Sunflower oil – as needed.
Salt, ground pepper - a pinch.

Recently, I have replaced regular table salt with Adyghe salt, with a ready-made bouquet of seasonings.

Step by step recipe:

Leave the cod carcass on the table or on the refrigerator shelf so that it thaws slowly and does not lose its taste and healthy qualities. Then cut it into fillets, rinse, and dry with a paper towel.

Divide into small portions.

Place in a bowl, add salt and pepper. If you take salt without additives, add any seasonings for fish at your discretion, maybe ready-made from a bag. Stir the pieces and leave to soak for a quarter of an hour.

Pour oil into the frying pan and heat it. Dip the marinated fish pieces into flour. Place in oil.

To keep the cod from falling apart when you turn it over, keep this life hack from me. After pouring oil into the frying pan, salt it over the entire surface of the frying pan and heat it together with the salt. The pieces will not stick to the bottom.

Fry on the underside over full heat for about 5 minutes. Frying time depends on the size of the pieces. Wait for a beautiful golden crust to appear on the bottom.

Turn the cod over, slightly reduce the heat to medium, and cover the pan with a lid. Continue frying for a couple of minutes. Then reduce to almost a minimum, cook for about 5 more minutes.

Subtleties of technology

We suggest moving on to preparing cod dishes with vegetables using the stewing method, having previously studied a number of recommendations.

Buying a stale product is a bad idea. Sometimes the expiration date of a product does not indicate its freshness. After all, it is indicated taking into account the storage of fish under certain conditions. If it has been thawed and frozen repeatedly, it may not be safe. Snow and water in the bag indicate improper storage of cod.
Cod does not boast a high fat content, but we don’t need it. But it is all the more important for us to preserve its juiciness. Defrosting fish in water or in the microwave will make it drier. It is better to be patient and wait for it to thaw in the main chamber of the refrigerator.
If cod has been in the freezer for a long time, it may acquire a specific smell. You most likely will not find lovers of this scent. Therefore, you need to get rid of it. To do this, dissolve a teaspoon of vinegar or a tablespoon of lemon juice in a liter of water. Add the solution to the cod and wait half an hour. You can avoid this manipulation if you marinate the cod before cooking or stew it with the addition of citruses.
Vegetables can be stewed together with cod or separately, served as a side dish. Onions, carrots and tomatoes are considered the most suitable for it. Potatoes, green beans, green peas, broccoli, cauliflower, zucchini, and eggplant also go well with cod. Cod stewed with vegetables is often served with mashed potatoes or boiled rice.

We bring to your attention classic and unusual recipes for stewed cod, according to which you can prepare delicious dishes, even if you are on a diet.

We also invite you to try dietary catfish dishes and baked tilapia. It's also tasty and healthy.

Cod fillet fried in breading with crispy crust

Just frying fish in breadcrumbs is pretty boring.
I suggest adding some herbs and lemon. We take:

Fish fillet – 6 pieces.
Breadcrumbs - a glass.
Butter – 3 large spoons (melted).
Lemon zest, grated – 2 small spoons.
Chopped parsley - 3 large spoons.
Ground pepper, salt.

How to fry:

Cut the fish carcass into fillets.
Chop the parsley sprigs into crumbs. Grate the zest from the lemon.
Mix the crackers in a bowl, add chopped herbs and lemon zest. Season with spices. Mix well.
Add oil to the frying pan and heat it up. Roll the fish preparations in breading and fry.
Fry until cooked on both sides until golden brown. The recipe is suitable for baking fillets in the oven . To do this, place the pieces on parchment paper placed on a baking sheet. Cook at 200 o C for 10-12 minutes.

How to cook cod fillet in cream sauce

Sometimes, to make a tasty dish, you don’t need to be fancy about preparing complex recipes. Fillet in creamy sauce is a prime example of this. Everything is as simple as possible.

Compound:

Cod fillet – 400 gr.
Onion - head.
Flour – 2 spoons.
Cream, heavy - 300 ml.
Butter – 20 gr.
Sunflower oil - a couple of spoons.
Salt, pepper, parsley.

Step by step recipe:

Chop the onion into medium-sized cubes.

Rinse the cod fillet and pat dry with a napkin. Divide into pieces. Season with salt and pepper.

Bread the pieces with flour.

Fry until lightly browned on one side first.

Then turn it over and fry the other side. Place the fried pieces on a plate.

Instead of fish, melt a piece of butter in an empty frying pan. Place onion cubes. Fry until they turn a caramel color.

Return the fish to the pan.

Fill with cream. Salt and pepper the dish. Reduce the fire power to the very minimum. Simmer the cod at a gentle simmer for 5 minutes.

Sprinkle the creamed cod with chopped parsley, then turn off the burner.

Delicious cod fillet in soy sauce

An interesting sauce can decorate a fish dish and make it original. I suggest cooking cod in an Asian style.

Required:

Cod fillet – 750 gr.
Corn starch - 2 large spoons.
Soy sauce – 4 large spoons.
Ginger root - a small piece.
Water – 4 spoons.
Vegetable oil – 4 large spoons.
Granulated sugar – 2 spoons.
Sesame oil – 2 tablespoons.
Green onions - a few feathers.
White pepper, salt - a pinch.
Sunflower fat for frying.

How to cook:

Thaw the fish, fillet it, then cut it into pieces.
Dip each slice in starch.
Chop the green onions. Cut the ginger root into thin strips.
Pour soy sauce, sesame oil, water into a small container and stir. Discard the pepper and sugar. Mix the marinade thoroughly again.
Pour some sunflower oil into a frying pan, heat it up, and add chopped ginger. Fry it until the root changes color to light brown. Then transfer to a plate.
Add the ginger and fry the cod. Season with salt, then pour hot sauce over it. Let the contents boil.
Reduce the fire power to minimum.
Continue to simmer the fillet, periodically turning it to the other side.
Transfer the finished cod to a plate, garnish with fried ginger and green onions and serve.

Cod is an excellent substitute for meat when dieting and losing weight.

Fish is often called a complete meat replacement. Primarily due to the high protein content, which is easily absorbed by both children and adults. The protein contained in cod contains 9 important amino acids involved in cellular structure.

In addition to protein, this type of fish is rich in:

cobalamin, which can normalize the functioning of the nervous system;
phosphorus, necessary for mental activity, cell growth and division, and protein production;
iodine, which ensures the transport of oxygen to tissues;
zinc, which restores hormonal levels;
calcium, which strengthens bone tissue;
fatty acids that support the functioning of the cardiovascular system.

Cod contains selenium, an antioxidant that fights signs of aging, potassium, which is involved in the formation of glucose, and sodium, required for the hydration of proteins.

Interesting! The most healthy and environmentally friendly fish is considered to be cod caught off the coast of Alaska and Iceland.

Cod fillet stewed in sour cream

We take:

Fillet – 600 gr.
Bulb.
Carrot.
Sour cream – 150 gr.
Flour – 2 tablespoons.
Water – 100 ml.
Vegetable oil, salt.

How to put it out:

Divide the thawed fillet into slices. Breaded with flour, quickly fry for 5 minutes on both sides. Remove the pieces to a plate.
Grate the carrots with coarse shavings and chop the onion. First fry the onion, after 3-4 minutes add the carrots. Fry the vegetables until they are nicely browned.
Dilute the sour cream with water, shake it, pour it into the pan.
Add salt to taste and let the sauce boil.
Immediately return the fish fillet to the pan and cover with a lid.
Reduce heat to very low. Simmer for 2-4 minutes, then remove from heat.

Moroccan version

To prepare Moroccan-style fried cod, you need:

two carcasses;
vegetable oil – 1 tbsp;
4 cloves of garlic;
two large tomatoes;
hot ground pepper;
turmeric, paprika, cumin - ½ tsp each;
a bunch of parsley and cilantro;
water – ½ tbsp;
bell pepper – 1 piece;
carrot.

Calorie content – 120 Kcal, proteins – 15 g, fats – 6 g, carbohydrates – 4 g. Must be prepared within half an hour. The fish takes about 55 minutes to cook. What do we have to do:

Clean the scales and gut the fish. Cut off the fins, head and tail. Cut into steaks. Rub with salt.
Finely chop the peeled garlic.
Take a wide frying pan or saucepan with high, thick walls. Pour oil into it.
Drop the garlic and fry.
Scald the tomatoes with boiling water and cut into large cubes.
Wash the pepper, remove the seeds and stem. Cut into small pieces. Peel the carrots and grate on a fine grater. Add vegetables to the pan. Let simmer for a few minutes.
Add spices, mix everything. After five minutes, place the steaks in the pan, add cumin, pour in one and a half glasses of water. To cover with a lid. Let it cook for about 20 minutes on low heat.
Add coarsely chopped greens, let everything simmer for another 15 minutes without a lid. To make the gravy thicker, add a teaspoon of starch two minutes before cooking.

Serve cod with sauce, garnish with a slice of lemon and fresh herbs. The dish is delicious both hot and cold. You can serve cod with vegetable salads, side dishes - boiled rice, potatoes, porridge. This steak with vegetables can also be a separate dish.

Cod in milk, stewed with potatoes

In our area, cod is only fresh, and we know countless dishes made from it. Fish in milk is a recipe from childhood, but somewhat expanded. If desired, you can omit the hot spices.

Ingredients:

Cod – 2 pcs.
Potatoes – 4-5 tubers.
Milk – 400 ml.
Beijing cabbage – 250 gr. (or broccoli).
Chili pepper – 2 pods.
Ginger root – 50 gr.
Curry - small spoon.
Cilantro - a bunch.
Garlic clove – 2 pcs.
Bay leaf – 1 leaf.
Olive oil.

How to put it out:

Cut the peeled potato tubers into 2-4 parts.
Chop the cabbage, finely chop the ginger root and garlic. Coarsely chop the cilantro sprigs. Remove the seeds from the chili pods and chop them as well.
Boil water, throw in the potato slices. Wait for it to boil, cook for 5-8 minutes. Then drain the broth.
Heat the fat in a frying pan, add garlic, ginger, bay leaf, chili. Fry over high heat for a minute.
Add curry and stir well. Then immediately pour in the milk. Let it boil over moderate heat.
Place the fillet cut into portions.
Simmer for 2-3 minutes, then turn over and cook for the same amount.
Add potatoes, cabbage. Continue simmering everything together for 3-5 minutes.

How to choose fish so that its dish is tasty and beneficial

Adviсe:

When purchasing a whole carcass, pay attention to the gills and eyes. The color of the gills should be uniform, the gills themselves should not be damaged. The eyes of fresh fish are always bulging and clear.
If you have to choose a fish without a head, you need to look at the cut. The color of the meat should be a uniform light beige color, the flesh should be elastic.
The skin on the carcass should not be damaged.
The smell of fresh fish is always pleasant, not pungent. If the smell is alarming, it is better not to buy such fish.
When purchasing frozen fish, carefully inspect the ice glaze - it should cover the fish evenly. The packaging, if any, must not be damaged. In addition, the packaging contains the necessary information: where and when the cod was caught, expiration date, recommended storage conditions.

Cod can be fried, baked in the oven with vegetables, and even made into cutlets.

Mediterranean-style cod fillet with vegetables

Cod goes well with vegetables in any combination. I won’t list everything, look in your refrigerators and you will see everything you need. Here I give a very successful recipe for cooking fillet with vegetables.

You will need:

Fillet – 2 pcs.
Bell pepper, red – a couple.
Bulb.
Tomatoes in their own juice, canned – ½ cup.
Olive oil – 2 large spoons.
Dry white wine – ¼ cup.
Balsamic vinegar - teaspoon.
Garlic cloves – 2 pcs.
Basil leaves – 2-3 pcs.
Thyme, dried - a whisper.
Sweet paprika - a teaspoon.
Black pepper, salt.

Preparation:

Cut out the seeds from the bell peppers. Cut the pulp into thin strips.
Chop the onion into half rings and finely chop the garlic cloves. Chop the basil leaves.
Place pepper strips, chopped onions in a frying pan in heated oil, sprinkle with paprika and add salt.
Cook, stirring frequently, for 8 minutes.
Throw in the chopped garlic, thyme, and ground pepper. After half a minute, pour in the wine and add the tomatoes.
When the contents boil, add the cod fillet prepared in advance. Drown the pieces a little, or pour the marinade on top.
When the sauce starts to boil, turn the heat to low. Simmer covered for 10 minutes at a gentle simmer.
When the cod is cooked, place it on a plate.
Add basil leaves to the sauce, pour in vinegar. Stir, simmer for just a minute, turn off the burner. Pour the sauce over the fish and serve.

Useful tips and tricks

There are some tricks for preparing this valuable dietary fish:

It is very important to properly defrost store-bought fillets by placing them directly in the package on the bottom shelf of the refrigerator, this will help prevent loss of juice.
Cod fillet is completely lean, so it is recommended to pre-marinate it in spices with vegetable oil or white wine. You need to marinate the fish at room temperature for half an hour.
Before frying, marinated fish pieces should be dried on a paper towel.
To maintain the juiciness of the cod during frying, the fish fillets are poured with marinade or cooked in a sauce.
The main thing is not to dry out the fish during cooking, so it is recommended to fry it over medium heat.
The taste of cod is quite delicate and neutral, so chefs recommend serving hot sauce with the fish and cooking it with bright seasonings.

Even a novice housewife can cook delicious cod fillet if she learns some of the secrets and tricks of handling this nutritionally valuable fish, and also selects interesting and simple recipes from available products.

Fillet with carrots and onions in tomato sauce

We take:

Fish – 600 gr.
Onion – 1-2 heads.
Large carrots.
Puréed tomatoes – 500 gr. (or in its own juice).
Butter – 20 gr.
Granulated sugar – 1-2 small spoons.
Olive oil – 2 tablespoons.
Salt pepper.

Stew:

Cut the onions into quarter rings and grate the carrots with coarse shavings.
Sauté the onions by mixing olive and butter in a frying pan. When the rings become transparent, add the carrots. After 5 minutes of frying together, add pepper and salt. Continue to simmer the vegetables for another 5 minutes.
Place the tomatoes pureed in a blender (remove the skins). Sweeten the contents to taste. Simmer for another 10 minutes over low heat.
Place the cod fillet and drown it a little in the marinade. Continue cooking for another 20 minutes, covered, over low heat.