Knowing when cod is cooked perfectly in a skillet can be tricky. Cod is a delicate white fish that can easily be overcooked and turn dry and flaky. With a few tips on checking doneness, you’ll be able to pan-fry cod to tender, moist perfection every time.
Check the Internal Temperature
One of the most reliable ways to check if cod is done is by taking its internal temperature with an instant-read thermometer. Insert the thermometer into the thickest part of the fillet, being careful not to touch any bones. Cod is perfectly cooked and ready to come off the heat when it reaches an internal temperature of 140°F. This ensures the interior will be opaque and juicy without any translucency.
Observe the Color and Flaking
You can also gauge the doneness of cod by its appearance. When cooked through, cod fillets will turn from translucent to opaque white throughout. The flesh will begin flaking and separating into segments when poked with a fork. Be careful not to overcook the cod to the point where the flakes are very defined and the fillets start to curl at the edges. This indicates dry, overdone fish.
Do a Flake Test
A simple way to check for doneness is by nicking the cod with a paring knife and separating it with a fork to test the flaking. When the cod is opaque and starts flaking but is still moist, it’s ready to be removed from the pan. If the center still looks translucent, let it cook another minute or two until the flesh is no longer see-through when flaked.
Listen for Sizzling to Subside
You can also use the sounds from the skillet as a doneness indicator. When cod is first added to the hot pan, it will sizzle loudly. As it cooks through, the noise will die down. Once the sizzling stops and the fillets are opaque, they are ready to come off the heat.
Check the Cooking Time
While cooking times can vary based on the thickness of the fillets and the pan temperature, cod generally takes 3-5 minutes per side to cook through in a hot skillet. Keep track of the time once you add the cod to the pan. When it has cooked for 6-10 minutes total, start checking it for doneness by probing with a knife and thermometer.
Let It Rest Before Serving
Once the cod is cooked, let it rest for 2-3 minutes off heat before serving. This allows the proteins to relax and reabsorb some of the juices for a moister, more tender texture. Cut into the cod after resting to avoid having too much liquid drain out onto the plate.
Tips for Cooking Perfect Pan-Seared Cod
Follow these tips to help ensure your cod turns out moist and flaky every time:
- Pat fish dry before seasoning to help it brown well.
- Use a nonstick or well-seasoned cast iron skillet.
- Preheat pan over medium-high heat before adding oil.
- Use a blend of butter and oil to prevent sticking.
- Sear presentation side down first for better color.
- Flip gently with a thin spatula to keep fillets intact.
- Cook thick and thin parts of fish separately.
- Baste fillets with pan juices as they cook.
- Let cod rest before serving to maximize moisture.
Common Mistakes
Here are some common mistakes to avoid when pan-searing cod:
- Overcrowding the pan, which steams rather than sears.
- Cooking at too low of a temperature so cod steams.
- Moving the fish too early causing it to stick and break.
- Flipping too many times instead of searing well on each side.
- Letting the butter or oil burn, giving a bitter taste.
- Overcooking until the cod is dry and tough.
Serving Suggestions
Try serving your flawlessly pan-seared cod with:
- Lemon wedges or a drizzle of fresh lemon juice
- Tartar sauce, rémoulade, or aioli
- Drawn butter
- Fresh dill, parsley, thyme, or chopped chives
- Garlic-parsley butter
- Sautéed vegetables like zucchini and tomatoes
- Wilted spinach or sautéed kale
- Rice pilaf or roasted new potatoes
Top Cod Recipes for the Skillet
Looking to put your perfectly pan-seared cod to good use? Try it in these delicious recipes:
Lemon-Butter Pan-Seared Cod
This is a simple yet flavorful preparation. Cod is cooked in browned butter and finished with fresh lemon juice and zest.
Blackened Cod
Cajun-inspired blackened cod gets a quick sear in a hot skillet for big, bold flavor. Spices and herbs give it a unique kick.
Panko Crusted Cod
Crispy panko breadcrumbs provide a crunchy coating on the outside while the cod stays moist inside. It’s a nice textural contrast.
Cod Veracruz
Pan-fried cod is smothered in a bold tomato sauce infused with chilies, capers, and olives for a Mexican-inspired meal.
Cajun Cod and Shrimp Skillet
Both cod and shrimp are seasoned with Cajun spices and cooked together in one pan for a fast and flavorful seafood dinner.
Storing and Reheating Leftovers
Stored properly, leftover pan-seared cod will keep for 3-4 days refrigerated. Here are some tips for storing and reheating:
- Let cod cool completely before covering tightly and refrigerating.
- Place in an airtight container or resealable plastic bag.
- Use refrigerator leftovers within 3-4 days.
- Reheat gently in a skillet with butter or oil to prevent drying out.
- Alternatively, reheat in the microwave with a splash of liquid.
- Flake into salads, tacos, sandwiches, fish cakes or chowder.
Conclusion
Achieving the perfect level of doneness when pan-searing cod requires paying attention to visual and textural cues. Look for opaque flesh that flakes easily and a thermometer reading of 140°F. Avoid overcooking for the best results. With the proper technique, you can enjoy deliciously moist, tender cod straight from your stovetop skillet.