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. You will love how easy this comes together! 

PAN FRIED GARLIC BUTTER COD

You guys go crazy for seafood recipes and I am right there with you.

Some of my most popular recipes happen to be this Baked Cod with Lemon and this Air Fryer Cod. 

As we enter January and try to get back on track I like to add seafood to my families menu at least once a week.

Today’s Pan Fried Garlic Butter Cod is a light, flaky cod recipe that mixes basil, garlic and is finished off with a butter sauce. 

If you like cod you have to try this simple recipe.

It cooks in about 10 minutes in a skillet, which couldn’t be easier!

It is a similar cooking process to this Black Sea Bass Recipe – you will sear the fish on a high heat to get a nice crust on the outside. 

WHAT INGREDIENTS ARE IN THIS PAN SEARED COD?

COD: I love using Alaskan wild caught cod. I find it to be very fresh and flaky when cooked.

But you can use any cod you like or have on hand. 

SPICES & HERBS: The spices and herbs in this recipe mix together to create a nice touch of spicy flavor.

I used fresh basil and crushed red pepper but you can also use dried basil.

PARMESAN CHEESE: The Parmesan cheese helps to create a nice crusted layer on the outside of the cooked cod.

I like to used shredded Parmesan cheese but you can also use finely grated if you like. 

GARLIC: The minced garlic in this recipe adds great flavor to the fish.

If you don’t have fresh garlic you can always use garlic powder instead. 

BUTTER: The butter adds a rich flavor to the garlic basil sauce that is drizzle over the cod.

If you are avoiding butter you can use olive oil in its place. 

HOW DO YOU MAKE COD IN A SKILLET?

Add olive oil to a shallow bowl.

In another shallow mixing bowl mix flour, salt, ground black pepper, red pepper flakes, 2 minced garlic cloves, 2 Tablesoons basil, and parmesan cheese.

Dip the cod into the olive oil and then flour mixture, making sure to evenly coat both sides. Shake off excess flour.

Place a skillet over high heat and add olive oil. Turn the heat down to medium high heat. 

Add cod to the skillet and fry the fish on one side for 5 minutes, do not touch the cod while it cooks. 

Flip the cod and cook for another 5 minutes, 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.

Add the 4 Tablespoons of minced garlic, butter, remaining 2 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!

TIPS FOR PAN FRYING COD

White fish tends to stick to the pan if you flip it too soon.

To avoid the cod breaking up in the pan there are a few things to remember:

SEASONING: Make sure that you dry your cod before seasoning and then coat the fish with a nice layer of the seasoning. 

GET THE SKILLET HOT: Get your skillet or pan very hot to start. This helps sear one side of the cod. 

LEAVE IT: Once you place the cod in the skillet do not move the fish. Leave it sit in the skillet until you are ready to flip it. This will ensure that you don’t break the cod apart. 

FLAKY FISH: You might wonder how to know when cod is done? When cod is done the fish will turn opaque and will flake easily with a fork.

The safe internal temperature for cooked fish is 145°F.

WHAT TO PAIR WITH THIS PAN FRIED COD?

SALADS: Salads are a nice pairing for cod. I love this Lemon Arugula Salad with Pine Nuts, Shaved Brussels Sprout Salad or this Kale Salad with Lemon Dressing.

VEGETABLE SIDES: Veggie sides work great with seafood. I love Mediterranean Roasted Vegetables, Za’atar Carrots or Turmeric Roasted Cauliflower.

POTATOES: I think potatoes go great with seafood and add a nice balance to your plate with the vegetable and salad. Some of my favorites are these Gouda Smashed Potatoes, Spicy Lebanese Potatoes or Lemon Cilantro Potatoes.