Pan Fried Cod With Lemon Butter Sauce Recipe

I’m sharing my pan fried cod with lemon butter sauce as a fresh take on pan fried fish that uses a handful of pantry staples and one clever trick you’ll want to try.

If you’re in search of an elegant yet effortless dinner, look no further than this pan fried cod with lemon butter sauce. I make it when I want something that feels special but wont steal my evening, the cod fillets stay delicate and flaky, while bright lemon lifts each bite and makes you want more.

People always think it’s complicated, and i’ve filed it under Cod Fillet Recipes in my head, also perfect for quick Pan Fried Fish nights. It’s the kind of dish that makes you curious enough to taste before you believe it.

Ingredients

• Cod fillets: Lean, flaky fish high in protein and low in fat, mild tasting.
• Lemon: Bright sourness, vitamin C rich, cuts richness and balances buttery flavors.
• Unsalted butter: It adds creamy richness, mostly saturated fat, boosts mouthfeel and flavor.
• Olive oil: Healthy monounsaturated fats, light fruitiness, helps crisp the crust without overpowering.
• Garlic: Pungent savory aromatics, small hit of antioxidants, makes sauce more rounded.
• Capers: Tiny briny pops that add salty sour notes, great for brightness.
• Fresh parsley: Herbaceous finish, it’s fresh and adds color and a light herbal lift.

Ingredient Quantities

• 1 to 1 1/4 lb cod fillets (about 4 fillets, 6 oz each)
• kosher salt, 1 teaspoon
• freshly ground black pepper, 1/2 teaspoon
• all-purpose flour, 1/2 cup
• olive oil or vegetable oil, 2 tablespoons
• unsalted butter, 6 tablespoons
• garlic, 2 cloves
• lemon, 1 large (zest and juice)
• dry white wine, 1/4 cup (optional)
• capers, 1 tablespoon (optional)
• fresh parsley, 2 tablespoons chopped

How to Make this

1. Pat cod fillets very dry with paper towels, sprinkle both sides with kosher salt 1 teaspoon and freshly ground black pepper 1/2 teaspoon, then lightly dredge in 1/2 cup all purpose flour and shake off the excess so there is only a thin coating.

2. Heat a large skillet over medium high heat until hot, add 2 tablespoons olive oil or vegetable oil and 2 tablespoons of the unsalted butter. When the butter stops foaming and the oil is shimmering, carefully lay the fillets in the pan, presentation side down first.

3. Cook the fillets undisturbed about 3 to 4 minutes per side for 6 ounce pieces, until the undersides are golden brown and the fish releases easily from the pan. Flip gently and finish the second side until opaque and flaky. If the fish sticks wait another 30 seconds and it will release.

4. Transfer the cooked cod to a warm plate and loosely tent with foil while you make the sauce. This keeps the fish moist and lets you finish the sauce in the same skillet.

5. Lower the heat to medium, wipe the pan if there is burnt flour bits but keep any flavorful browned bits. Add the remaining unsalted butter (about 4 tablespoons) to the skillet and let it melt.

6. Add 2 minced garlic cloves and cook just 20 to 30 seconds until fragrant but not browned. If using, pour in 1/4 cup dry white wine to deglaze the pan, scrape up the browned bits and let the wine reduce by about half, roughly 1 to 2 minutes.

7. Stir in the zest and juice of 1 large lemon and 1 tablespoon capers if you want that briny pop. Let the sauce simmer a minute so flavors marry, taste and adjust with a pinch more salt or pepper if needed.

8. Off heat, swirl the sauce to emulsify and make it silky. You can cut the cold butter into small pieces and whisk them in off heat for a richer glossy sauce, or just stir until the sauce is smooth.

9. Pour the lemon butter sauce over the rested cod, sprinkle 2 tablespoons chopped fresh parsley on top and serve right away with extra lemon wedges if you like.

Equipment Needed

1. Large skillet 10 to 12 inch, stainless or nonstick
2. Fish spatula or thin flexible spatula for gentle flips
3. Shallow dish for dredging flour and a measuring cup for the 1/2 cup
4. Measuring spoons (1 tsp, 1/2 tsp, 1 tbsp) and a liquid measuring cup for the wine
5. Paper towels and a plate to rest the cooked fish with loose foil on top
6. Paring knife and cutting board for zesting and mincing garlic
7. Microplane or fine grater for lemon zest
8. Small whisk or fork plus a heatproof spoon to scrape and emulsify the sauce

FAQ

Pan Fried Cod With Lemon Butter Sauce Recipe Substitutions and Variations

• Cod fillets: swap with haddock, pollock or tilapia for a milder, cheaper fish. If you want a meatier bite use halibut or sea bass but cook a bit longer.
• All purpose flour: use rice flour or cornstarch for a lighter, crispier crust, or a gluten free 1 to 1 flour blend if avoiding gluten. Almond flour works too but it wont crisp the same.
• Unsalted butter: use ghee or clarified butter for a higher smoke point, extra virgin olive oil for a lighter finish, or vegan butter if you need dairy free.
• Dry white wine: replace with chicken or vegetable broth, or extra lemon juice plus a splash of white grape juice for sweetness. Dry vermouth also works if you have it.

Pro Tips

1) Pat the fillets really dry and shake off almost all the flour, too much coating makes the crust gummy. Let the lightly dredged pieces sit for 5 minutes before cooking so the flour clings better, then into a hot pan.

2) Use a mix of oil and butter for flavor but heat the oil first, add butter right before the fish so it wont burn. If your pan smokes it’s too hot, lower the heat a bit; if the fish sticks, wait — it usually releases when the crust is ready.

3) Don’t crowd the pan, cook in batches if needed. Overcrowding drops the temp and you get steaming not searing, and your nice crust disappears.

4) Finish the sauce off heat by whisking in cold butter pieces a little at a time to make it glossy and silky. If the lemon tastes too sharp, add a tiny pinch of sugar or a splash more butter, taste as you go.