Pan-frying any fish is a fine alternative to roasting and baking fish because it produces great crispy skin and a flesh which is rarely overcooked. It’s also easier to manage because you can tell when the flesh becomes delicate and flaky. It is the ideal method for cooking a cod fillet.
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- 300g cod fillet or loin, skin on or off
- splash of olive oil
- 1 knob of butter
- Splash a cold frying pan or skillet with some olive oil. Start heating on a medium level.
- Once the pan is hot, season the cod with salt and place it in the pan skin-side down, if the skin has been left on the fish.
- Cook for 2 to3 minutes until the skin is starting to brown and turn golden and crisp. If you are cooking skinless cod, cook until the fish has turned a nice golden colour.
- Carefully turn the cod over and cook for a further 2 or 3 minutes, depending on the thickness of the fillet or loin. The fish is cooked when the flesh becomes opaque. It should also flake well when plated up.