A Chef from Spain Taught Me How To Perfectly Cook Cod 3 Different Ways

A chef from Spain, shares his secrets on how to perfectly cook cod in three delicious ways: pan-fried, pan-seared, and pan-grilled (a la plancha). These methods are all surprisingly easy and require no fancy equipment or skills. Plus, they can be applied to other white fish like halibut, sea bass, or tilapia.

Picture this: You’re starving, and the only thing between you and takeout is the daunting task of cooking fish. We’ve all been there. The fear of overcooked dryness or an underwhelming flavor is enough to send anyone running for the phone to order greasy delivery.

Well, fret no more, fellow home cook! My aversion to rubbery fish almost led to another night of unhealthy choices until a chance encounter changed everything. While on a recent trip to Spain, I found myself captivated by the vibrant colors and fresh seafood overflowing from a local market. Determined to conquer my fish-frying fear, I struck up a conversation with a friendly vendor who turned out to be a seasoned chef.

What followed was a crash course in cod cookery that not only saved me from another bland Tuesday night dinner but completely revolutionized my perspective on cooking fish. The secret, he revealed, wasn’t fancy ingredients or complicated techniques, but rather a focus on simple methods and understanding the delicate nature of cod. Intrigued? Read on to discover the three easy ways this Spanish chef transformed me from a fish-frying failure to a home cook hero!

Why You’ll Love This Recipe

• Simple and versatile: These techniques are easy to learn and can be adapted to various white fish varieties.
• Restaurant-quality results at home: Enjoy perfectly cooked cod with crispy exteriors and flaky, flavorful insides, just like at a restaurant.
• Three unique flavor profiles: Each cooking method delivers a distinct taste sensation.
• Quick and healthy meals: These cod dishes come together in minutes, making them perfect for busy weeknights.

Ingredients

FOR THE PAN FRIED COD

• 14 ounce cod fillet 390 grams
• 1/2 cup all-purpose flour 64 grams
• 1/2 tsp garlic powder 1.64 grams
• 1/4 tsp sweet smoked Spanish paprika .60 grams
• 1/2 cup sunflower oil 170 ml
• pinch sea salt
• dash black pepper
• pinch freshly chopped parsley
• lemon wedges

FOR THE PAN SEARED COD

• 14 ounce cod fillet 390 grams
• 2 tbsp virgin olive oil 35 ml
• pinch sea salt
• dash black pepper
• pinch freshly chopped parsley
• lemon wedges

FOR THE PAN GRILLED COD

• 14 ounce cod fillet 390 grams
• 2 tbsp extra virgin olive oil 15 ml
• pinch sea salt
• dash black pepper
• 1 tbsp freshly chopped parsley
• 1 clove garlic
• lemon wedges
• Instructions

Instructions

TO MAKE THE PAN FRIED COD

1. Pat a 14 ounce cod fillet completely dry with paper towels, cut into 2 evenly sized fillets, season with sea salt & freshly cracked black pepper on both sides.
2. Add 1/2 cup all-purpose flour into a bowl, along with 1/2 tsp of garlic powder and a generous 1/4 tsp of sweet smoked paprika, mix together until well combined.
3. Evenly coat both cod fillets in the flour mixture.
4. Heat a large fry pan with a medium-high heat and add in a generous 1/2 cup sunflower oil, after 4 minutes add the coated cod fillets into the pan, after 3 minutes flip to cook the other side (the thickness of my cod fillets where a little over 1/2 inch thick), after a total cooking time of 6 minutes, remove the cod fillets from tha pan and transfer to a dish with paper towels, add the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges

TO MAKE THE PAN SEARED COD

1. Pat a 14 ounce cod fillet completely dry with paper towels, cut into 2 evenly sized fillets, season with sea salt & freshly cracked black pepper on both sides.
2. Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of virgin olive oil, after 3 minutes add the fillets into the pan, skin side up, using a spatula gently push down on each fillet for about 15 seconds each, this helps develop the crusty sear, after 2 1/2 minutes flip to cook the other side (the thickness of my cod fillets where 1/2 inch thick), after a total cooking time of 5 minutes, remove the cod fillets from pan, transfer into a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges

TO MAKE THE PAN GRILLED COD

1. Pat a 14 ounce cod fillet completely dry with paper towels, cut into 2 evenly sized fillets, season with sea salt & freshly cracked black pepper on both sides, drizzle a kiss of extra virgin olive oil on each fillet and rub around the cod.
2. Heat a large fry pan with a medium-high heat.
3. After 3 minutes add in the cod fillets into the pan, after 2 1/2 minutes gently flip the cod fillets to cook the other side (the thickness of my cod fillets where 1/2 inch thick), after a total cooking time of 5 minutes, remove the cod fillets from the pan and transfer to a serving dish.
4. Add a generous tbsp of extra virgin olive oil into a bowl, along with 1 tbsp of freshly chopped parsley and shred in 1 large clove of garlic, mix together, evenly spread the mixture over each cod fillet, garnish with lemon wedges

Recipe Notes

KEY COOKING TIMES FOR PERFECTLY COOKED FISH:

• 1/2 inch (1.27 cm) thickness: 2 1/2 minutes per side on a medium-high heat.
• If the fish a bit thinner, only go 2 minutes per side, if it´s a bit thicker go 3 minutes per side.