I was at a local market and saw cod fillets on sale. I jumped at the chance on a good deal on fish. Not that this recipe all that special, but I feel it’s worth a quick write up. This is a pretty easy way to give a bit more taste to white fish while still preserving it’s own flavor and texture. You can do this with just about any fish you like. I usually use haddock, cod, or halibut.

1 pound or more of any medium textured white fish
¼ cup or more all purpose flour (about that much per pound of fish)
¼ cup light olive oil
2 tablespoons butter
Salt & freshly ground black pepper, to your own liking
Ground cayenne pepper, I only use a small dash

Heat a heavy skillet over medium heat. In a mixing bowl, blend flour, cayenne, salt and pepper. Pour seasoned flour onto a large plate. Add oil and butter to the hot pan and bring to a slight sizzle. Cut fish into decent size pieces, if it’s given to you in large, long filets. Rinse off fish under cold water and dredge each side through the seasoned flour. Pat in the flour well on each side. Add a few pieces to the pan, but don’t crowd them. If you have lots of fish, work in batches and add more oil and butter if necessary for the last few batches. Sauté for about five minutes on each side, or longer if you want it crispier. I like it a bit crispy. When done, set aside on a plate lined with paper towels to cool and drain. Serve with rice, or buttered noodles. Boiled & buttered carrots or roasted asparagus go well with this.

One Response to “Sautéed Cod”

1. Pamela says:

   May 21, 2006 at 5:27 am

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