Friday nights in my kitchen often have a theme — crispy fish, homemade tartar sauce, and the kind of sides that make you slow down and savor. This breaded pan-fried cod has been my go-to for years, and for good reason. It’s simple, budget-friendly, and tastes like something you’d order at your favorite neighborhood fish fry.
Even better? It’s ready in under an hour, and the cleanup is minimal. Pair it with buttered rye bread, a fresh coleslaw, and a side of fries, and you’ve got yourself a dinner that’s part tradition, part comfort, and fully delicious.
Why This Recipe Works
I grew up watching my dad make fish on Friday nights, and this recipe takes me straight back to those evenings. The crispy, golden crust paired with that flaky, tender fish hits all the right notes. And don’t get me started on the tartar sauce — I always make extra because everyone ends up dipping fries, veggies, and sometimes even bread in it.
This recipe doesn’t require any fancy tools or special ingredients. Just a few pantry staples, fresh cod, and a good nonstick pan are all you need for a meal that tastes like you spent hours in the kitchen.
What You’ll Need
Here’s what I keep on hand for this recipe:
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Fresh cod – I like cutting it into 4-ounce portions for even cooking.
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Panko breadcrumbs – They make the crust extra crunchy, but fine breadcrumbs work too.
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Celery salt – A secret ingredient that gives the fish a subtle depth of flavor.
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Paprika and cayenne – For color and just the right amount of kick.
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Flour and an egg – For the classic dredge-coat-bread station.
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Vegetable oil – Neutral and perfect for pan-frying.
For the tartar sauce, you’ll need mayonnaise, white vinegar, Dijon mustard, dill pickle relish (or finely chopped pickles), fresh dill, lemon juice, Worcestershire sauce, black pepper, and kosher salt.
Make the Tartar Sauce First
Trust me on this: start with the tartar sauce. That way, the flavors meld while you prep and cook the fish.
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Mix mayo, vinegar, lemon juice, Dijon, Worcestershire, dill relish, fresh dill, black pepper, and a pinch of kosher salt in a small bowl.
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Pop it in the fridge to chill while you move on to the fish.
This tartar sauce is creamy, tangy, and just a little herby — the perfect balance to that crunchy cod. I’ve even used it as a spread for sandwiches the next day, so you might want to double the batch.
How I Bread the Cod Without the Mess
Setting up a breading station keeps things neat and organized. Here’s my method:
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In one shallow bowl, mix the panko, celery salt, paprika, cayenne, and black pepper.
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Beat the egg in a second bowl.
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Add flour to a third bowl.
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Line the bowls up so you can go from flour → egg → breadcrumbs without dripping everywhere.
When you’re coating the fish, press the breadcrumbs in gently so they stick. This helps the crust stay intact when you flip the fillets in the pan.
Perfectly Pan-Fried Cod Every Time
This part is all about patience and paying attention to the heat.
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Heat a nonstick pan over medium with about ½ cup vegetable oil. Wait until it shimmers — that’s your sign it’s ready.
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Place the cod in carefully, and let it cook for five minutes on the first side, rotating halfway through so the crust browns evenly.
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Flip the fish, turn the heat to medium-low, and cook for another five minutes, rotating again for an even golden finish.
The key is not to fuss with the fish while it cooks. Let it sit, and you’ll be rewarded with a crust that stays crisp and a flaky interior that practically melts in your mouth.
Tips I’ve Learned Along the Way
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Dry the fish well before breading. Moisture keeps the coating from sticking.
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Use fresh oil if you’re making a big batch — old oil can make the coating soggy.
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Don’t overcrowd the pan; it drops the oil temperature and keeps the crust from crisping.
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Test doneness with a fork — the fish should flake easily but still be juicy.
What to Serve with Breaded Pan-Fried Cod
This cod is versatile and pairs with almost anything. Some of my favorite sides include:
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Buttered marbled rye bread, just like a Midwest fish fry.
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Creamy coleslaw with a little apple cider vinegar for brightness.
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Crispy fries or roasted potato wedges.
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A crisp green salad if you’re keeping it lighter.
And don’t forget lemon wedges for a fresh squeeze over the top right before serving.
Storing and Reheating Leftovers
If you somehow have leftovers, store the fish in an airtight container in the fridge. To reheat without losing that crispy coating, pop it in a 350°F oven or toaster oven for about 8–10 minutes. The microwave will make the breading soggy, so avoid that if you can.
Breaded Pan-Fried Cod
Golden, crispy, and full of flavor, this breaded pan-fried cod is the ultimate comfort seafood dish.
Ingredients
For the tartar sauce
- ½ cup mayonnaise
- ½ teaspoon white vinegar
- ¼ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 2 tablespoons dill pickle relish
- 2 teaspoons fresh dill, chopped
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the cod
- 1 pound cod, cut into four 4-ounce fillets
- 4 ounces panko breadcrumbs (or fine breadcrumbs)
- 2 teaspoons celery salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ cup flour
- 1 egg, beaten
- ½ cup vegetable oil
Instructions
- Start with the tartar sauce. In a small bowl, mix together mayonnaise, vinegar, lemon juice, Dijon, Worcestershire sauce, relish, dill, salt, and black pepper. Stir until smooth, then refrigerate while you prepare the fish.
- In a separate bowl, combine panko breadcrumbs with celery salt, paprika, cayenne, and black pepper. Set up a breading station: one plate for flour, one for the beaten egg, and one for the seasoned breadcrumb mixture.
- Pat the cod fillets dry with paper towels. Dredge each fillet in flour, dip it into the egg, and press it into the breadcrumb mixture until fully coated. Set aside on a plate.
- Heat a nonstick skillet over medium heat and add the vegetable oil. Once the oil is shimmering, carefully lay in the cod fillets. Pan-fry for about 5 minutes, turning the fish halfway through to ensure an even golden crust.
- Flip the fillets, reduce heat to medium-low, and cook for another 5 minutes, again rotating halfway through for even browning.
- Serve hot with the chilled tartar sauce and a squeeze of fresh lemon for the perfect finishing touch.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 739Total Fat 52gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 41gCholesterol 120mgSodium 1222mgCarbohydrates 33gFiber 2gSugar 2gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This breaded pan-fried cod has become one of those recipes I can make with my eyes closed. It’s the kind of meal that feels like home, whether it’s a quiet weeknight or a Friday fish fry with friends.
The first bite always reminds me why I keep this recipe in my back pocket — flaky, flavorful cod with a crisp coating, paired with a tartar sauce that’s so good, you’ll be licking the spoon. It’s comfort food at its simplest and best.
