Crispy Pan-Fried Cod with Shaved Zucchini Salad
Looking for a quick summer dinner that pairs fresh garden flavors with a satisfying crunch? This easy pan-fried cod recipe features perfectly crispy fish alongside a refreshing, vibrant shaved zucchini salad for the ultimate light weeknight meal.
How do I get my cod skin or crust ultra-crispy?
The secret is moisture control. Pat the cod fillets completely dry with paper towels before seasoning or dredging. Additionally, make sure your pan and oil are shimmering hot before the fish hits the pan; a cold pan leads to soggy, oil-soaked fish. But in this case, we’re giving a breadcrumb battering before shallow-frying, so this is only if you don’t plan on battering!
How do I know when the cod is perfectly cooked?
Cod cooks quickly, usually taking about 3 to 4 minutes on the first side and 2 to 3 minutes on the second. It is done when the flesh turns opaque and flakes easily with a fork, or when it reaches an internal temperature of 145°F (63°C).
Substitutes for Cod?
Haddock and Halibut are more of a premium white fish but the best substitutes for cod!
What are the best oils for frying fish?
I prefer to use either avocado oil or olive oil for frying anything, it adds a richer flavor and better taste outcome. You will not be bringing the oil to a high smoking point at any time, so you don’t have to worry about overheating the oil. We just want it glistening and you can test this by adding a little bit of fallen battering – if it immediately begins sizzling, then you’re set to go!
Cook with me!
Crispy Pan-Fried Cod with Shaved Zucchini Salad
Ingredients
For the crispy cod:
- 1 pound cod or halibut / haddock
- 1/2 teaspoon fine sea salt
- 1 cup panko breadcrumbs
- 1 tablespoon Italian herb seasoning
- 1/2 cup all purpose flour
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 beaten eggs
- Frying oil for cooking
For the shaved zucchini salad:
- 2 yellow squash thinly shaved
- 1 cup watercress
- 1 large shallot thinly sliced
- 1 cup snap peas thinly sliced
- 1/3 cup crumbled feta
- 4 tablespoons toasted pine nuts
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped mint
For the vinaigrette:
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
For the crispy cod:
- Place the cod on a paper towel-lined plate. Pat dry on all sides with a separate paper towel. Season with the 1/2 teaspoon salt. Slice into either thin fillets or fish sticks.
- Set up a three bowl battering station. In the first bowl, mix together the breadcrumbs and herb seasoning. In the second bowl, add the eggs to beat until smooth. In the third bowl, mix the flour, paprika, garlic powder, onion powder, remaining 1/2 teaspoon salt, and ground black pepper until well combined.
- Dredge each fish piece in the flour mixture, then the beaten eggs so that no flour is showing, and lastly in the breadcrumbs. Pat the breadcrumbs in to adhere. Place on a plate to store in the fridge for 5 to 10 minutes.
To make the zucchini salad:
- Combine all vinaigrette ingredients together in a small pourer. Set aside.
- In a large bowl, combine the shaved yellow squash, thinly sliced shallots, snap peas, watercress, chopped cilantro, mint, and crumbled feta. Toss until well combined. Drizzle with the vinaigrette and toss once more. Add the toasted pine nuts when serving.
To fry the cod:
- Add 1/2″ deep of oil to a cast iron or stainless steel skillet over medium high heat. Allow to heat up for 2-3 minutes, until glistening and hot. However, it should never get to a smoking point!
- If needed, cook the fish in two separate batches to not overcrowd the pan. Add the battered fish to cook for 1-3 minutes on each side, until deeply golden and fish easily flakes with a fork. Remove with tongs to a paper towel lined plate to absorb excess oils. Season lightly with salt.
- Enjoy the crispy cod with the shaved zucchini salad and lemon wedges on the side.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I just pinned this recipe, Lauren! I’ve been trying to branch out with seafood recipes and definitely don’t have a good Cod one down. Thanks so much, this looks deliicous!
ah that’s such a fun goal! hope you enjoy Ashley!!
This was really yummy!! I made this with some rice and my family LOVED it. Don’t be scared by the zucchini salad, I definitely was when I was peeling it haha 😂
The cod cooked nicely and the flavors went together really well! Make it! You won’t regret it😋