Crispy-skinned cod fillets are a refined yet approachable seafood dish that highlights the delicate flavor and flaky texture of cod, balanced with a golden, crackling skin. This preparation is simple but elegant, perfect for a dinner that feels both light and satisfying. With a squeeze of lemon and fresh herbs, this dish showcases cod at its best.

Why You’ll Love This Recipe

This recipe is all about technique and simplicity. By searing the fish skin-side down until perfectly crisp, you create a restaurant-quality dish with minimal ingredients. It’s a fast, healthy option packed with protein and omega-3s. The crispy skin provides textural contrast to the tender, juicy fish underneath — a true pleasure for the palate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cod fillets (skin-on, preferably center-cut)
Olive oil or neutral high-heat oil
Salt
Black pepper
Lemon wedges
Fresh herbs (parsley, dill, or thyme)
Optional: butter for basting, garlic cloves, and capers

Directions

Pat the cod fillets very dry, especially the skin, and bring to room temperature for 15 minutes.
Season both sides with salt and pepper.
Heat oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Gently place the fillets skin-side down into the hot pan and press lightly with a spatula to ensure even contact.
Cook skin-side down, undisturbed, for 5–6 minutes until the skin is crisp and golden.
Carefully flip and cook the other side for 1–2 minutes until the fish is just cooked through.
Optional: Add butter, crushed garlic, and herbs to the pan for the final 30 seconds and baste the fish.
Remove from pan and serve immediately with lemon wedges and fresh herbs.

Servings and Timing

Servings: 2
Preparation Time: 10 minutes
Cooking Time: 7–8 minutes
Total Time: 17–20 minutes

Variations

Garlic Herb Butter Finish: Add garlic and butter at the end for extra richness.
Lemon-Caper Sauce: Deglaze the pan with lemon juice and capers for a tangy finish.
Mediterranean: Serve with olives, tomatoes, and a drizzle of olive oil.
Spicy: Add red chili flakes or serve with a harissa yogurt sauce.
Asian-Inspired: Use sesame oil and top with scallions and soy-ginger glaze.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a non-stick pan over low heat to maintain crispiness, or in a 300°F (150°C) oven for 8–10 minutes.
Freezing: Not recommended, as the skin loses crispness upon thawing.

FAQs

How do I get the skin really crispy?

Ensure the fish is completely dry and the pan is hot before adding the fillets. Press down gently with a spatula at the start.

Can I use skinless cod?

Yes, but you’ll lose the crisp texture that defines this recipe.

What type of pan is best?

A non-stick or well-seasoned cast iron skillet works best for crisping fish skin without sticking.

Is cod fishy?

No, cod is mild and delicate in flavor, making it ideal for this preparation.

Can I cook this in the oven?

Pan-searing is preferred for crispy skin, but you can finish thicker fillets in the oven after searing.

What should I serve with crispy-skinned cod?

Try roasted vegetables, lemony couscous, herbed potatoes, or a fresh salad.

Is this a healthy recipe?

Yes, cod is low in fat and high in protein. Use olive oil for a heart-healthy preparation.

Can I use another type of fish?

Yes, skin-on salmon, sea bass, or snapper also work well with this method.

What if the skin sticks to the pan?

Let the fish cook longer before flipping; it will naturally release when the skin is crisp enough.

Can I marinate the cod first?

It’s not recommended, as added moisture can prevent the skin from crisping.

Conclusion

Crispy-skinned cod fillets are a refined yet simple way to enjoy seafood at home. With minimal ingredients and a few essential techniques, you can achieve restaurant-style results in minutes. Light, flavorful, and elegantly plated, this dish is perfect for anyone who appreciates clean, well-executed cooking.

Crispy-Skinned Cod Fillets

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Perfectly pan-seared cod fillets with irresistibly crispy skin and tender, flaky flesh. A simple yet elegant seafood dish that highlights the freshness of the fish.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Pan-Seared
Cuisine: American
Diet: Low Fat

Ingredients

Scale

4 cod fillets (6 oz each), skin-on
2 tablespoons olive oil
1 tablespoon butter
Salt, to taste
Black pepper, to taste
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Pat the cod fillets very dry with paper towels. Score the skin lightly with a sharp knife if needed. Season both sides with salt and pepper.
Heat olive oil in a nonstick or stainless steel skillet over medium-high heat until shimmering.
Place the cod fillets skin-side down in the pan. Press gently with a spatula to keep them flat. Cook undisturbed for 4–5 minutes until the skin is deeply golden and crisp.
Flip the fillets carefully and add butter to the pan. Cook for another 2–3 minutes, basting with the melted butter until the fish is opaque and flakes easily.
Remove from heat and serve immediately with lemon wedges on the side.

Notes

Drying the fillets thoroughly is essential for crisp skin.
Don’t overcrowd the pan; cook in batches if needed to maintain high heat.
Pairs well with sautéed greens, roasted vegetables, or a light salad.

Nutrition

Serving Size: 1 fillet
Calories: 240
Sugar: 0g
Sodium: 270mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 31g
Cholesterol: 75mg