Best 2 Pan Fried Cod With Slaw Recipes

Pan-fried cod with slaw is a classic dish that combines the delicate flavor of cod with the refreshing crunch of a crisp slaw. The key to making this dish perfectly is to achieve a balance between the flavors and textures of the fish and the slaw. The cod should be cooked until it is flaky and tender, while the slaw should be light and airy with a slightly tangy dressing. With the right combination of ingredients and cooking techniques, you can create a pan-fried cod with slaw dish that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

PAN FRIED COD

Pan Fried Cod image

Simple pan fried cod with butter and lemon. This light and healthy dinner comes together in minutes. One of the best easy ways to cook fish!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 15m

Number Of Ingredients 7

Ingredients

2 6-ounce cod fillets (or halibut, bass, salmon, or a similar firm-bodied fish)
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons canola oil (or grapeseed oil. Do not use olive oil, as it will burn.)
1 tablespoon unsalted butter
2 tablespoons chopped herbs of choice* (parsley, basil, dill, and thyme are all delicious)
1 small lemon (cut into wedges)

Steps:

Pat the cod fillets very dry. Season both sides with salt and pepper.
Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

Nutrition Facts : ServingSize 1 (of 2), Calories 331 kcal, Carbohydrate 5 g, Protein 31 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 88 mg, Fiber 2 g, Sugar 1 g

PAN-FRIED COD WITH SLAW

Pan-Fried Cod With Slaw image

We found this recipe in Food Network Mag Feb/Mar 09 pg 67. If you don't like tartar sauce on fish, this slaw is a great alternative. The fish is crispy, you can use any white fish, our favorite is walleye but its not always available. You can also just use shredded coleslaw mix to cut time. For a lighter version, use nonfat Greek yogurt instead of mayo.

Provided by mrmrsScott

Categories Whitefish

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 tablespoon sugar
1/4 teaspoon celery seed
salt & fresh ground pepper, as desired (to season)
1/2 head cabbage
1 carrot
1 gala apples
1 bunch scallion (white and green parts, thinly sliced)
4 (6 ounce) cod, filets
1 large egg
1/2 cup milk
1/3 cup flour
1/3 cup panko breadcrumbs, breading or 1/3 cup crushed saltine crackers
1/4 teaspoon cayenne pepper
salt
vegetable oil, for shallow frying

Steps:

Make the slaw: In a food processor, shred the cabbage, peeled and cored apple, and carrot. In a large bowl, mix up the mayo, vinegar, mustard, sugar, celery seeds, salt, and pepper to taste. Then throw in the shredded cabbage, carrot, apple, and the sliced scallions. Cover and put it in the fridge.
Prep the fish: In a medium bowl, whisk egg & milk, add the fish. Let the fish soak in the milk while you prepare the breading. On a plate, mix the flour, breading, cayenne pepper, and a pinch each of salt and pepper.
To cook: Heat about an inch of oil in a large skillet over med-high heat. Coat the fish in the flour, a nice even coating. Carefully lower the fish into the skillet and fry it until its nice and golden 2 to 4 minutes per side. The fish should break apart easily yet still be moist. Place finished fish on a paper towel lined plate to drain and then for more flavor, season with more salt and pepper.
Serve with the slaw.

Nutrition Facts : Calories 461.5, Fat 14.4, SaturatedFat 3, Cholesterol 135.2, Sodium 485.8, Carbohydrate 44.1, Fiber 6.4, Sugar 15.9, Protein 39.6

Tips:

Use a large skillet with a tight-fitting lid to ensure that the cod is cooked evenly.
Sear the cod fillets over high heat for a few minutes per side to create a golden crust.
Reduce the heat to medium-low and cook the cod for an additional 5-7 minutes, or until it is cooked through.
While the cod is cooking, prepare the slaw by combining the cabbage, carrots, and dressing.
Once the cod is cooked, serve it immediately with the slaw and your favorite sides.

Conclusion:

This pan-fried cod with slaw is a quick and easy meal that is perfect for a weeknight dinner. The cod is cooked to perfection and the slaw is a refreshing and flavorful side dish. This recipe is sure to become a favorite in your household.