Pan Seared Cod

This easy Pan Seared Cod recipe creates a lightly crisped, flaky filet with just a handful of pantry staples. Perfect for a quick, healthy weeknight meal!

Why You'll Love This Recipe

• Ready in under 15 minutes
• Just a few ingredients, most from your pantry
• Naturally gluten-free and low carb
• Crispy on the outside, flaky on the inside
• Easy to scale up for meal prep or guests

How to Pan Sear Cod (Step by Step)

First, gather your ingredients:

• 1 cod filet (6-8 oz), with or without skin
• 1 tablespoon cornstarch
• ¼ teaspoon garlic powder
• Salt, to taste
• 1 tablespoon cooking oil (olive oil or neutral oil)
• (Optional) ½-1 tablespoon butter

Prep the Cod: Gently pat your cod filet thoroughly dry with paper towels. This is a crucial step for achieving that perfect crispy crust! Season both sides generously with salt and garlic powder.

Coat for Crispy Perfection: Coat cod with cornstarch, making sure to shake off any excess. This creates a thin, crisp coating that locks in moisture. Tip: Want extra crunch? After coating with cornstarch, let the cod rest for 2-3 minutes before cooking. This helps the coating stick better and crisp up more.

Heat the Pan: Heat the cooking oil in a nonstick or well-seasoned cast-iron skillet over medium-high heat until it shimmers. You want the pan hot enough to create an immediate sear.

Sear: Carefully place the cod filet in the hot pan. If your cod has skin, place it skin-side down first. Cook for 4-5 minutes, or until the underside is beautifully golden and the fish appears opaque about halfway up the sides. Pro tip for skin-on cod: For the first 30 seconds, gently press down on the filet with a spatula to prevent the skin from curling.

Flip & Finish: Flip the cod and cook for another 3-4 minutes until golden and it flakes easily with a fork.

Optional Butter Finish: Add ½-1 tablespoon butter to the pan during the last minute of cooking. Let it melt and spoon the buttery pan juices over the fish.
After about a minute, turn off the heat and keep basting for a few more seconds for extra flavor.

Serve Immediately: Transfer the pan-seared cod to a plate and serve hot.

Frequently Asked Questions

• Can I use another type of fish?
  Yes! This method works well with halibut, sea bass, or tilapia.
• How do I know when cod is done?
  It should flake easily with a fork and be opaque all the way through. Internal temp should be 145°F (63°C).
• What sides go well with pan seared cod?
  Try steamed rice, stir fry veggies, or a simple salad. It also pairs well with a tasty soup!

Continue to Content

Pan Seared Cod Recipe

Yield: 1 serving

Prep Time: 3 minutes

Cook Time: 9 minutes

Total Time: 12 minutes

This pan-seared cod recipe is your new go-to for a quick, healthy, and incredibly delicious weeknight meal. With just a few pantry staples, you'll create a beautifully crisped, flaky filet every time. Say goodbye to boring fish and hello to a simple yet elegant dish!

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Ingredients

• 1 cod filet (6–8 oz), with or without skin
• 1 tablespoon cornstarch
• ¼ teaspoon garlic powder
• Salt, to taste
• 1 tablespoon cooking oil (olive oil or neutral oil)
• (Optional) ½–1 tablespoon butter

Instructions

1. Pat the cod filet dry. Season both sides with salt and garlic powder.
2. Lightly coat the cod with cornstarch, shaking off any excess.
3. Heat oil in a nonstick or well-seasoned skillet over medium-high heat.
4. Once the pan is hot, place the cod filet in the pan (skin-side down first, if using skin).
5. Cook for 4–5 minutes until golden underneath and about halfway opaque.
6. Carefully flip and cook another 3–4 minutes until the fish flakes easily with a fork and is golden on both sides.
7. Optional Butter Finish: During the last 1 minute of cooking, add ½–1 tablespoon of butter to the pan. Let it melt and spoon the buttery pan juices over the fish. After about a minute, turn off the heat and baste once more for extra flavor.
8. Remove and serve immediately.

Notes

• Butter finish (optional but delicious!): For extra richness, add ½–1 tablespoon of butter during the last minute of cooking. Let it melt, spoon the buttery pan juices over the cod, then turn off the heat and baste once more before serving.
• Skin-on tip: Press the filet gently with a spatula for the first 30 seconds to keep the skin from curling.
• Extra crispy option: After dusting with cornstarch, let the cod rest for 2–3 minutes before cooking — this helps the coating stick and crisp up better.
• Works with other fish: This method also works well with halibut, sea bass, or tilapia.
• Serving ideas: Great with steamed rice, stir-fry veggies, or a squeeze of lemon.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
• 
  Clabber Girl Corn Starch, 6.5 Ounce, Package my vary
• 
  The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified

Nutrition Information:

Yield: 1 Serving Size: 1 filet
Amount Per Serving: Calories: 330Total Fat: 16gSaturated Fat: 1gUnsaturated Fat: 15gCholesterol: 100mgSodium: 138mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 42g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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