Fried Cod

Cod is a lean fish that dries out quickly. Do not fry pieces thicker than 3–4 cm for more than 3–4 minutes per side. Pat the fish dry with paper towels before frying — moisture prevents a crust from forming. The oil should be well heated to 170–180°C. Remove the fish from the heat as soon as it starts to flake easily.

Yes. Well-dried cod can be fried directly in a hot pan with a little oil — the skin itself will form a crispy crust. For a crust without batter: rub the fish with a mix of salt, pepper, and paprika, then fry over medium heat for 3–4 minutes per side. A non-stick or cast iron pan is the best choice.

The closest substitutes are haddock, pollock, hake, or halibut — similarly firm white flesh. Tilapia and sea bass also work well. Salmon or trout fry the same way but give a richer, fattier flavor. Avoid very thin fillets like flounder — they dry out faster.

The traditional British choice is tartar sauce (mayonnaise, capers, gherkins, lemon). Also popular: malt vinegar, garlic aioli, or lemon butter (melted butter with lemon juice and parsley). In Scotland the traditional accompaniment is salted butter and malt vinegar.

Yes. Bake at 220°C on a wire rack for 15–18 minutes. For a crispy crust: coat in a mix of panko breadcrumbs, grated parmesan, and paprika. Finish under the broiler for 2–3 minutes. Without breading, baked cod will be tender but without a crust — add a knob of butter on top before baking for a golden color.