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Pan Fried Garlic Butter Cod is light, flaky and tender. This cod is made in a skillet and pan fried with garlic and butter until there is a crispy outer skin. Finish it off with fresh basil and pair with your favorite salad.
Pan Fried Garlic Butter Cod is a 25-minute skillet dinner made with wild-caught cod dredged in a Parmesan and herb coating, seared until crispy, and finished with a garlic basil butter sauce made right in the same pan. It serves 4, uses one skillet, and the whole thing is on the table faster than most takeout options.
What makes this version different from a standard garlic butter cod is the Parmesan in the flour coating. It creates a golden, slightly nutty crust that holds up to the butter sauce without going soggy, something plain flour alone doesn’t do as well. The basil adds a fresh, herby note that keeps the dish feeling light even with the richness of the butter. Cod is one of my most-made weeknight proteins, and this skillet method gives you a restaurant-quality sear without any complicated technique. If you love this one, also try my Sheet Pan Mediterranean Cod and Crispy Air Fryer Cod for more easy cod dinners.
Why This Recipe Works
Patting the cod completely dry before dredging is the single most important step. Moisture on the surface of the fish creates steam in the pan, which prevents the crust from forming and causes the fish to stick. Dry fish plus a hot pan equals a clean sear every time.
The Parmesan in the flour dredge is intentional. Parmesan has a low moisture content and high fat content, which means it crisps and browns instead of softening when it hits the hot oil. The result is a crust with actual texture that holds up when the butter sauce goes on.
Cooking the cod undisturbed for a full 5 minutes per side is what builds the crust. Touching or moving the fish before it’s ready breaks the crust and causes it to stick. When the cod is ready to flip, it will release from the pan naturally.
Making the garlic basil sauce in the same pan after the fish comes out captures all the browned bits left behind, which adds depth to the sauce without any extra effort.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Cod: I prefer using wild-caught Alaskan cod for its fresh, clean flavor and flaky texture when cooked. However, any variety of cod will work. If using frozen cod, be sure to thaw it overnight in the refrigerator before cooking.
- Spices and Herbs: This recipe gets a subtle kick from crushed red pepper and a fresh, aromatic note from basil. Fresh basil is ideal, but dried basil can be used as a substitute.
- Parmesan Cheese: Shredded Parmesan forms a golden, crispy crust on the cod. Finely grated Parmesan works as well, but may melt more evenly rather than crisp.
- Garlic: Freshly minced garlic infuses the dish with bold flavor. Garlic powder is an acceptable substitute if fresh garlic isn’t available.
- Butter: Butter adds richness to the garlic-basil sauce drizzled over the fish. For a dairy-free option, use extra virgin olive oil instead.
Recipe Variations
- Citrus: Lemon juice or lemon zest would be a great addition alongside the garlic and butter in this recipe. You also could use lime juice. If you like the lemon and caper twist try my Baked Cod with Lemon and Capers.
- Spices: You can modify the spices you use. Try onion powder, cayenne red pepper, Italian seasoning, za’atar or oregano.
- Wine: White wine would be a great addition to this recipe. It pairs nicely with the butter and garlic and adds a slight sweetness to the recipe. Add it in when you add the chicken broth.
- Other Ingredients: You could also add capers, artichokes, sun-dried tomatoes, olives or roasted red peppers.
For more cod recipes check out my 19 Delicious Cod Recipes for Weeknight Meals.
How to Pan Fry Cod in Butter for Flaky Tender Fish
Step 1. Add olive oil to a shallow bowl.
Step 2. In another shallow mixing bowl mix flour, salt, ground black pepper, red pepper flakes, 2 minced garlic cloves, 2 tablespoons basil, and parmesan cheese.
Step 3. Dip the cod into the olive oil and then flour mixture, making sure to evenly coat both sides. Shake off excess flour.
Step 4. Place a skillet or cast iron pan over medium-high heat and add olive oil. Turn the heat down to medium heat.
Step 5. Add cod to the skillet and fry the fish on one side for 5 minutes, do not touch the cod while it cooks.
Step 6 Flip the cod and cook for another 5 minutes, or until a meat thermometer reads 145* degrees F.
Step 7. Remove fish from the oil and place on paper towels that are lined on plates to soak any excess oil.
Step 8. Add the 4 tablespoons of minced garlic, butter, remaining 1 tablespoon fresh basil, and chicken broth to the skillet and cook until the sauce starts to boil. Remove from heat and let cool for at least 2 minutes before transferring to a gravy boat or ramekin. Serve cod immediately with fresh parsley, a drizzle of the garlic basil sauce and a Lemon Arugula Salad.
Common Mistakes to Avoid
- Not patting the cod dry. This is the most common reason cod comes out steamed instead of seared. Use paper towels and press firmly on both sides before dredging.
- Adding cod to a cold pan. The pan needs to be hot before the fish goes in. A cold pan means the coating absorbs oil rather than crisping, and the fish sticks.
- Moving the fish too soon. Let the cod cook untouched for the full 5 minutes. If it resists when you try to flip it, it’s not ready. A properly seared fillet releases cleanly on its own.
- Overcooking. Cod goes from perfectly flaky to dry quickly. Pull it at 145°F internal temperature or when it turns opaque and flakes easily with a fork. Thick fillets may need a minute longer; thin ones may need less.
- Crowding the pan. If the fillets are too close together, they steam each other instead of searing. Cook in batches if needed and leave space between each piece.
Storage Tips
- Store leftover cod in an airtight container in the refrigerator for up to 2 days. Cod is best eaten fresh, the crust softens as it sits, so the texture on day two will be different from day one.
- To reheat, warm slowly in a skillet over medium-low heat to preserve as much texture as possible. The oven at 275°F also works well. Avoid the microwave if you can, as it tends to make the fish rubbery.
Recipe Tips
Three things help: pat the cod completely dry before cooking, make sure the pan is fully preheated before adding the fish, and don’t move it until it releases naturally. Dry fish sears instead of steams, a hot pan creates a crust quickly, and letting the fish sit undisturbed allows that crust to form and grip the pan properly. When the fillet is ready to flip, it will lift cleanly.
Yes. Thaw it completely overnight in the refrigerator, then pat it very dry before dredging. Frozen cod releases more water than fresh as it cooks, so the drying step is especially important here to get a good sear.
Cod is done when it turns opaque all the way through and flakes easily with a fork. For accuracy, use a meat thermometer — the internal temperature should reach 145°F. Cooking time will vary based on fillet thickness, but 5 minutes per side is a reliable starting point for standard fillets.
Yes. Swap the butter for extra virgin olive oil in both the dredge and the sauce. The Parmesan can be replaced with nutritional yeast or omitted entirely. The crust will be slightly less crispy but the garlic basil flavor will still come through.
More Seafood Recipes
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Pan Fried Garlic Butter Cod
Ingredients
- 1 1/2 -2 pounds Cod filets
- 4 tablespoons olive oil, divided
- 1/2 cup all purpose flour
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/2 to 1 teaspoon red pepper flakes {optional for spice}
- 3 teaspoons dried basil or 3 Tablespoons fresh basil, chopped, divided
- 1/4 cup Parmesan cheese
- 6 garlic cloves, minced
- 1/2 cup chicken broth
- 4 tablespoons butter
Instructions
For the cod:
- Put 2 tablespoons of olive in a shallow bowl.
- In another shallow mixing bowl mix flour, salt, ground black pepper, red pepper flakes, 2 minced garlic cloves, 2 tablespoons basil, and parmesan cheese.
- Pat the cod dry. Dip the cod into the olive oil mixture then the flour mixture, making sure to evenly coat both sides. Shake off excess flour.
- Place a skillet over medium-hight heat and add olive oil. Turn down the heat to medium high. Add cod to the skillet and fry the fish for 5 minutes per side, or until a meat thermometer reads 145* degrees F.
- Remove fish from the oil and place on a paper towel lined plate to soak any excess oil.
For the garlic basil sauce:
- Add the 4 tablespoons of minced garlic, butter, remaining 1 tablespoons fresh basil, and chicken broth to the skillet and cook until the sauce starts to boil.
- Remove from heat and let cool for at least 2 minutes before transferring to a gravy boat or ramekin. Serve cod immediately with a drizzle of the garlic basil sauce and enjoy!
Notes
- Pat the cod completely dry before dredging, this is the key to a crispy crust and clean sear.
- Make sure the pan is fully preheated before adding the fish. A cold pan causes sticking and steaming instead of searing.
- Do not move the cod once it’s in the pan. Let it cook undisturbed until it releases naturally, about 5 minutes per side.
- Cook to an internal temperature of 145°F, or until the fish turns opaque and flakes easily with a fork.
- If using frozen cod, thaw completely overnight in the refrigerator before cooking.
- Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or oven, avoid the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks! My husband and I love it.
I am so happy to hear this!