Pan-Fried Cod with Lemon Butter Sauce Recipe

Pan-Fried Cod with Lemon Butter Sauce Recipe

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This recipe focuses on preparing a classic and elegant “Pan-Fried Cod with Lemon Butter Sauce”. The image prominently features two perfectly cooked cod fillets, glistening with a rich, herbaceous lemon butter sauce and garnished with fresh lemon wedges. This dish is celebrated for its simplicity, quick preparation time, and the delicate flavor of the cod, which is beautifully enhanced by the bright, tangy, and savory notes of the butter sauce. The technique of pan-frying ensures a golden, crispy exterior while keeping the interior moist and flaky. It’s a versatile dish that can be served as a light lunch or a sophisticated dinner, pairing well with a variety of side dishes.

Ingredients:

For the Pan-Fried Cod:

  • 4 (6-ounce / 170g each) cod fillets, about 1-inch thick, fresh or thawed
  • ½ cup (60g) all-purpose flour, for dredging
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Lemon Butter Sauce:

  • 4 tablespoons (½ stick / 56g) unsalted butter
  • 2 cloves garlic, minced
  • ¼ cup (60ml) fresh lemon juice (from 1-2 lemons)
  • ¼ cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio), or chicken broth
  • 2 tablespoons fresh parsley, finely chopped, plus more for garnish
  • 1 tablespoon fresh chives, finely chopped (optional, for garnish)
  • Salt and black pepper to taste
  • Lemon wedges, for serving

Equipment:

  • Large skillet or frying pan (preferably non-stick or cast iron)
  • Shallow dish or plate (for dredging flour)
  • Tongs or fish spatula
  • Small saucepan or separate small skillet (for the sauce)
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife (for mincing garlic and chopping herbs)
  • Lemon juicer

Instructions:

Part 1: Prepare the Cod Fillets

  1. Pat Dry: Gently pat the cod fillets dry with paper towels. This is a crucial step to ensure a crispy crust when pan-frying. Moisture on the fish will steam it rather than sear it.
  2. Season Flour: In a shallow dish or plate, combine the all-purpose flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well.
  3. Dredge Cod: Lightly dredge each cod fillet in the seasoned flour, ensuring it’s evenly coated on all sides. Gently shake off any excess flour.
  4. Heat Skillet: Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. The butter will help with browning and flavor, and the oil will prevent the butter from burning too quickly.
  5. Pan-Fry Cod: Once the butter is melted and sizzling, carefully place the floured cod fillets in the hot skillet. Do not overcrowd the pan; cook in batches if necessary to ensure even cooking and browning.
  6. Cook Each Side: Cook for 3-5 minutes per side, depending on the thickness of the fillets, until they are golden brown and cooked through. The fish should flake easily with a fork. For a 1-inch thick fillet, 4 minutes per side is usually sufficient.
  7. Remove from Skillet: Carefully remove the cooked cod fillets from the skillet and transfer them to a plate. Lightly sprinkle them with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Cover loosely with foil to keep warm while you prepare the sauce.

Part 2: Prepare the Lemon Butter Sauce

  1. Melt Butter: In the same skillet (or a separate small saucepan if the skillet has too much residue), melt the remaining 4 tablespoons of unsalted butter over medium heat.
  2. Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
  3. Deglaze with Wine/Broth: Pour in the dry white wine or chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Let it simmer for 2-3 minutes to reduce slightly and allow the alcohol (if using wine) to cook off.
  4. Add Lemon Juice & Herbs: Remove the pan from the heat. Stir in the fresh lemon juice and the chopped fresh parsley.
  5. Season: Taste the sauce and season with additional salt and black pepper as needed.

Part 3: Assemble and Serve

  1. Serve Cod: Arrange the pan-fried cod fillets on individual serving plates.
  2. Spoon Sauce: Spoon a generous amount of the warm lemon butter sauce over each fillet.
  3. Garnish: Garnish with additional fresh chopped parsley or chives, and serve immediately with fresh lemon wedges on the side for an extra squeeze of citrus.

Tips for Success:

  • Fresh Cod is Best: While frozen cod can be used, fresh cod will always provide the best flavor and texture. If using frozen, ensure it is completely thawed and thoroughly patted dry.
  • Don’t Overcook: Cod cooks quickly. Overcooked cod becomes rubbery and dry. The key is to remove it from the heat as soon as it flakes easily.
  • Avoid Crowding the Pan: Frying in batches ensures that each fillet gets enough space to brown properly and cook evenly. Crowding the pan lowers the temperature and can lead to steaming instead of searing.
  • Use Good Quality Butter: Since butter is a prominent flavor in this dish, using high-quality unsalted butter will significantly enhance the taste of the sauce.
  • Fresh Lemon Juice: Always use freshly squeezed lemon juice for the best flavor in your sauce. Bottled lemon juice often has a less vibrant and sometimes bitter taste.
  • Wine Alternatives: If you prefer not to use wine, chicken broth or even vegetable broth can be a suitable substitute for deglazing the pan and adding depth to the sauce.
  • Serving Suggestions: This pan-fried cod pairs wonderfully with a variety of sides, such as:
    • Steamed asparagus or green beans
    • Roasted potatoes or mashed potatoes
    • Wild rice or quinoa
    • A simple side salad
    • Southern-Style Cheddar Cheese Quick Bread or Jamaican Banana Bread (if you like a sweet and savory contrast)
  • Variations:
    • Spicy Kick: Add a pinch of red pepper flakes to the garlic as it sautés for a bit of heat.
    • Herb Variations: Besides parsley and chives, other herbs like dill or thyme can complement the lemon butter sauce beautifully.
    • Caper Sauce: Stir in 1-2 tablespoons of capers at the end for a briny, tangy addition to the sauce.
  • Storage: This dish is best enjoyed immediately. Cooked cod can be stored in an airtight container in the refrigerator for up to 1-2 days, but the texture may change upon reheating. The sauce can be stored separately for a similar duration.
  • Distinction from other dishes: This recipe is specifically for pan-fried cod, a savory seafood dish. It is distinct from other savory meat dishes like Crispy Ground Beef Rolls, Old Fashioned Salisbury Steak, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, or Fish Cutlets which are patties. It is also not a pasta dish like Mac and Cheese, or a baked dish like Shepherd’s Pie. It is a main course, unlike desserts such as Classic Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, various Pound Cakes (e.g., Caramel Cream Cheese Pound Cake, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake, Peach Cobbler Pound Cake, Strawberry Yogurt Cake), Bundt Cakes (e.g., Blueberry Bundt Cake), Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Cinnamon Apple Crumb Cake, Pineapple Upside Down Cupcakes, or cookies. It is not a pie, a cobbler, a pudding, ice cream, fudge, a pastry, a condiment like Lemon Curd, a simple dough that requires kneading, a beverage, a salad, or a general baked good.
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