This fried cod with a flavor-packed dry breading cooks up golden brown and crispy on the outside and tender and flaky on the inside. It is always a welcome sight on the dinner table and a big hit with family and friends.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Panko breadcrumbs: I find that these give the fish the crispiest finish, but you can substitute regular breadcrumbs.
- Garlic powder: I love Kinder’s wood-fired garlic. It is flavorful with just the right amount of smoke, but you can use any garlic powder.
- Cajun seasoning: Preferably low-salt or no-salt. You can substitute Creole seasoning.
- Cod: Alaskan cod (also known as Pacific cod) is ideal for frying because it is moist and flaky. Look for filets that are at least one inch thick so they do not dry out.
- Oil: Use a neutral oil such as vegetable or canola.
How To Make Fried Cod
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Pat the cod filets dry. Set up your breading stations with three shallow bowls. One with flour, one with beaten eggs and water, and the final one with panko breadcrumbs, salt, garlic powder, Cajun seasoning, and black pepper.
- Dredge the cod filets through the flour, then into the beaten egg, and then through the breadcrumb mixture.
- Meanwhile, heat the oil to 350 degrees. Using tongs, carefully add the fried fish to the hot oil. Fry for about 5 minutes, flipping halfway through.
- Remove the fried fish to a paper towel-lined plate.
Preparation Tips For Success
- Dry the fish thoroughly so the breading sticks well.
- Add just a small amount of water to the beaten eggs to make them slightly thinner and easier to coat.
- To avoid the dreaded breading fingers, use one hand for the wet ingredients and the other for the dry ingredients! No more constant hand washing.
- Keep the fried fish uncovered on an oven-safe plate covered with paper towels in the oven on warm while you finish frying the rest of the filets. This keeps them crispy until you serve the meal.
- Try other dipping sauces, like comeback sauce, boom boom sauce, and yum yum sauce.
Serving Suggestions
- Potatoes: sweet potato fries, roasted red potatoes, or air-fryer potato wedges.
- Salad: loaded potato salad, creamy coleslaw, or garden salad.
- More: hush puppies, tartar sauce, roasted corn, or sweet potato cornbread.
More Seafood Recipes
Fried Cod
This fried cod with a flavor-packed dry breading cooks up golden brown and crispy on the outside and tender and flaky on the inside.
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Servings: 4 servings
Calories: 413kcal
Ingredients
- ⅓ cup all-purpose flour
- 2 large eggs
- 1½ tablespoons cool water
- 1¼ cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder I love Kinder's woodfired garlic
- 1½ teaspoons Cajun seasoning preferably low salt or no salt
- ½ teaspoon freshly ground black pepper
- 1½ lbs cod filets cut into strips or bite-sized pieces
- vegetable oil for frying
- lemon wedges for serving
- tartar sauce optional
Instructions
- Pat the cod filets dry with paper towels.
- Set up your breading stations with three shallow bowls. One with flour, one with beaten eggs and water, and the final one with panko breadcrumbs, salt, garlic powder, Cajun seasoning, and black pepper.
- Dredge the cod filets through the flour, then into the beaten egg, and then through the breadcrumb mixture, coating well in each bowl.
- Meanwhile, in a large heavy pot like a Dutch oven, heat the oil to 350 degrees. Using tongs, carefully add the fried fish to the hot oil. Fry for 4-5 minutes, flipping halfway through. Cook in small batches, so you don't overcrowd the pot.
- Remove the fried fish to a paper towel-lined plate. Place the plate in the oven on warm while you cook the rest of the cod.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the air-fryer at 350 degrees for 3-5 minutes or in the oven at 375 degrees for 7-10 minutes.
Nutrition
Calories: 413kcal | Carbohydrates: 23g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 847mg | Potassium: 814mg | Fiber: 2g | Sugar: 1g | Vitamin A: 574IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Henri
One of our 2026 resolutions is to eat healthier, less red meat, more fish, and produce. This looks yummy and will be going on the menu. (Maybe with rice instead of the fries) Also, will you ever put these in a recipe book?
Beth Pierce
Enjoy the cod. I have been so busy lately that I really do not know where I would find the time to do a cookbook.
Vidhya
This cod was absolutely delicious, flavorful, and easy to make!
Beth Pierce
Thank you, Vidhya!
Mimi
I love fried cod. It is always delicious and juicy!
Elizabeth F
I love the simplicity of this traditional recipe for fried cod fish. This was one of my favorite childhood dishes and I haven’t had this dish in a long while. I might make myself a crispy batch soon. Delicious!
Chloe Arnold
oh my goodness this looks divine! I might have to try this in an attempt to get my little boys to eat fish! I love Cod!!
Beth Pierce
Thank you, Chloe! Enjoy!
Tammy
These were so crispy and flavorful! Delicious on their own and for leftovers I made sandwiches the next day. Loved it and cannot wait to make again for the family.
Catalina
Tried it today and it turned out great. Light, crunchy, and not greasy!
Beth Pierce
Thank you, Catalina!
Amy
I made this fried cod for dinner, and the batter was exactly what I was hoping for—light, crispy, and not at all greasy. It’s a solid, foolproof recipe for a classic fish fry at home.
Beth Pierce
So glad that you liked it, Amy! We love it too!
Terri
I love how the firm fish pairs with the crispy coating. This is really good fish!
Beth Pierce
Thank you, Terri!