9 Crispy Fried Cod Recipes You Need to Try

You might think fried cod is a simple dish with limited variation, but there’s a whole world of crispy possibilities waiting to be explored.

Whether you’re craving the classic beer-battered version with homemade tartar sauce or feeling adventurous enough to try a coconut curry crust paired with mango salsa, these nine recipes offer something for every palate.

From air fryer shortcuts to Southern-style buttermilk batters, each technique delivers that satisfying crunch you’re after while showcasing cod’s versatile nature.

Classic Beer-Battered Cod With Homemade Tartar Sauce

This crispy beer-battered cod delivers that perfect golden crunch on the outside while keeping the fish tender and flaky inside. The secret lies in the carbonation, which creates tiny air bubbles in the batter for extra lightness.

Paired with a zesty homemade tartar sauce, this dish brings the fish and chips experience right to your home kitchen.

Ingredients:

• 1½ pounds fresh cod fillets, cut into 4-inch pieces
• 1½ cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 1½ cups non-alcoholic malt beverage or club soda
• 1 large egg, beaten
• Vegetable oil for frying
• For tartar sauce:
• ¾ cup mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon finely chopped onion
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill, chopped
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Step 1: Start by making the tartar sauce. In a small bowl, combine mayonnaise, chopped pickles, onion, capers, lemon juice, dill, and mustard.

Season with salt and pepper, stir well, and refrigerate until ready to serve.

Step 2: Pat the cod pieces dry with paper towels and season lightly with salt and pepper.

Step 3: Set up your dredging station: Place ½ cup of flour in a shallow dish. In a separate bowl, whisk together the remaining 1 cup flour, baking powder, salt, pepper, and paprika.

Step 4: Slowly add the non-alcoholic malt beverage or club soda and beaten egg to the flour mixture, whisking until just combined.

The batter should be thick but pourable, similar to pancake batter.

Step 5: In a large, heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C).

Step 6: Working with a few pieces at a time, dredge the cod in the plain flour, shake off excess, then dip into the batter, allowing excess to drip off.

Step 7: Carefully lower the battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes, turning occasionally.

Step 8: Remove the fish using a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain excess oil.

Step 9: Serve immediately with the homemade tartar sauce and your choice of sides like french fries or coleslaw.

Nutrition:

• Calories: 420 per serving
• Protein: 28g
• Fat: 22g
• Carbohydrates: 25g
• Fiber: 1g
• Sodium: 650mg
• Serving size: 1 piece of fish with 2 tablespoons tartar sauce

Spicy Cajun Cornmeal Crusted Cod Fillets

This crispy Cajun-spiced cod delivers a perfect balance of heat and crunch. The cornmeal coating creates an irresistibly crunchy exterior while keeping the fish tender and flaky inside. Ready in under 30 minutes, it’s an ideal weeknight dinner that brings bold Louisiana flavors to your table.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1 cup yellow cornmeal
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

Step 1: Pat the cod fillets dry with paper towels. Season lightly with salt and pepper.

Step 2: Set up your breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs with 1 tablespoon of water. In the third dish, combine cornmeal, Cajun seasoning, garlic powder, onion powder, cayenne pepper, thyme, oregano, black pepper, and salt.

Step 3: Dredge each fillet in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Finally, coat thoroughly in the cornmeal mixture, pressing gently to adhere.

Step 4: Heat 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350°F.

Step 5: Carefully place the coated fillets in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy, and the fish flakes easily with a fork.

Step 6: Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 12g
• Fiber: 2g
• Sodium: 680mg
• Cholesterol: 145mg

Asian-Inspired Tempura Cod With Ginger Dipping Sauce

Elevate your seafood experience with this delicate Asian-inspired tempura cod. The light, crispy batter perfectly complements the tender fish inside, while the zesty ginger dipping sauce adds a bold flavor that balances the dish. This recipe brings restaurant-quality tempura right to your dinner table with minimal effort.

Ingredients:

• 1 pound cod fillets, cut into 2-inch pieces
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 1/4 cups ice-cold sparkling water
• Vegetable oil for frying
• 2 tablespoons grated fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 green onion, finely sliced
• 1 teaspoon sesame oil
• 1 clove garlic, minced

Instructions:

Step 1: Pat the cod pieces dry with paper towels and season lightly with salt.

Step 2: Prepare the dipping sauce by combining grated ginger, soy sauce, rice vinegar, honey, green onion, sesame oil, and minced garlic in a small bowl. Mix well and set aside.

Step 3: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper.

Step 4: Just before frying, gradually add the ice-cold sparkling water to the dry ingredients, whisking gently until just combined. The batter should be lumpy – don’t overmix.

Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Step 6: Dip each cod piece into the batter, allowing excess to drip off, then carefully lower into the hot oil.

Step 7: Fry in small batches for 3-4 minutes until golden and crispy, turning occasionally for even cooking.

Step 8: Remove with a slotted spoon and drain on paper towels.

Step 9: Serve immediately with the ginger dipping sauce on the side.

Nutrition:

• Calories: 290 per serving
• Protein: 24g
• Fat: 12g
• Carbohydrates: 18g
• Fiber: 1g
• Sodium: 620mg
• Serving size: 4 oz cod with batter and 1 tbsp sauce

Mediterranean Herb and Lemon Panko Cod

This Mediterranean-inspired crispy cod dish brings together fragrant herbs, zesty lemon, and golden panko breadcrumbs for a light yet satisfying meal. The delicate cod fillets are enhanced with aromatic herbs like oregano and thyme, creating a dish that’s both elegant and comforting.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1½ cups panko breadcrumbs
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• Zest of 2 lemons
• 2 tablespoons olive oil
• 2 large eggs, beaten
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

Step 1: Pat the cod fillets dry with paper towels and season both sides with salt and pepper.

Step 2: Set up your breading station with three shallow dishes: one with flour mixed with garlic powder, paprika, and cayenne pepper; one with beaten eggs; and one with panko breadcrumbs mixed with herbs, lemon zest, and 2 tablespoons of olive oil.

Step 3: Dredge each fillet in the seasoned flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the herbed panko mixture, pressing gently to adhere.

Step 4: Place the breaded fillets on a plate and refrigerate for 15 minutes to help the coating set.

Step 5: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

Step 6: Carefully add the cod fillets to the hot oil and fry for about 3-4 minutes per side until golden brown and crispy, and the fish flakes easily with a fork.

Step 7: Transfer to a paper towel-lined plate to drain excess oil.

Step 8: Serve immediately with lemon wedges and your favorite Mediterranean sides like Greek salad or roasted vegetables.

Nutrition:

• Calories: 380 per serving
• Protein: 32g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 2g
• Sodium: 320mg
• Cholesterol: 155mg

Coconut Curry Crusted Cod With Mango Salsa

This tropical-inspired dish combines the crispy texture of coconut-curry crusted cod with the sweet and tangy flavors of fresh mango salsa. The mild, flaky cod gets an exotic upgrade with aromatic curry spices and toasted coconut, while the bright mango salsa adds a revitalizing contrast that makes this dish perfect for a light dinner or impressive entertaining option.

Ingredients:

• 4 cod fillets (6 oz each)
• 1 cup panko breadcrumbs
• 1 cup shredded unsweetened coconut
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 eggs, beaten
• ½ cup all-purpose flour
• 3 tablespoons vegetable oil

For the mango salsa:

• 2 ripe mangoes, diced
• ½ red bell pepper, finely diced
• ½ small red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt to taste

Instructions:

Step 1: Pat the cod fillets dry with paper towels and season lightly with salt and pepper.

Step 2: Prepare three shallow dishes for the breading station. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine panko breadcrumbs, shredded coconut, curry powder, turmeric, garlic powder, salt, and pepper.

Step 3: Dredge each cod fillet in the flour, shaking off excess. Dip into beaten eggs, then press into the coconut-curry mixture, coating all sides evenly.

Step 4: Heat vegetable oil in a large non-stick skillet over medium-high heat. When hot, add the coated cod fillets and cook for 3-4 minutes per side until golden brown and crispy. The fish should flake easily when tested with a fork.

Step 5: While the fish is cooking, prepare the mango salsa. In a medium bowl, combine diced mangoes, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste and gently mix.

Step 6: Transfer the crispy cod fillets to serving plates and top generously with the fresh mango salsa. Serve immediately.

Nutrition:

• Calories: 425 per serving
• Protein: 32g
• Fat: 18g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 14g
• Sodium: 420mg

Crispy Air Fryer Cod With Garlic Herb Coating

This crispy air fryer cod delivers all the satisfying crunch of deep-fried fish without the excess oil.

The garlic herb coating creates a flavorful crust while the air fryer technology guarantees the fish remains tender and moist inside.

Ready in under 20 minutes, it’s a perfect weeknight dinner option that’s both healthy and delicious.

Ingredients:

• 1 pound cod fillets (about 4 pieces)
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 eggs, beaten
• ½ cup all-purpose flour
• Cooking spray
• Lemon wedges for serving

Instructions:

Step 1: Preheat your air fryer to 390°F (200°C) for 5 minutes.

Step 2: Pat the cod fillets dry with paper towels and season lightly with salt and pepper.

Step 3: In a shallow bowl, mix the panko breadcrumbs with olive oil, minced garlic, chopped parsley, dill, lemon zest, paprika, salt, and pepper until well combined.

Step 4: Prepare a breading station with three separate shallow dishes: one with flour, one with beaten eggs, and one with the seasoned panko mixture.

Step 5: Dredge each cod fillet in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the panko mixture, pressing gently to adhere.

Step 6: Lightly spray the air fryer basket with cooking spray.

Place the breaded cod fillets in the basket, guaranteeing they don’t overlap. Spray the tops lightly with cooking spray.

Step 7: Air fry for 10-12 minutes until the coating is golden brown and crispy, and the fish flakes easily with a fork (internal temperature should reach 145°F or 63°C).

Step 8: Serve immediately with lemon wedges and your favorite sides like roasted vegetables or a fresh salad.

Nutrition:

• Calories: 285 per serving
• Protein: 29g
• Carbohydrates: 20g
• Fat: 9g
• Fiber: 1g
• Sodium: 420mg
• Cholesterol: 115mg

Southern-Style Buttermilk Fried Cod Bites

These Southern-style buttermilk fried cod bites deliver the perfect combination of flaky, tender fish inside and crispy, seasoned coating outside. The buttermilk tenderizes the cod while adding a subtle tanginess that complements the savory seasonings in the flour mixture.

These bite-sized pieces cook quickly and make a delicious appetizer or main course when paired with your favorite sides.

Ingredients:

• 1½ pounds fresh cod fillets, cut into 2-inch pieces
• 2 cups buttermilk
• 2 teaspoons hot sauce
• 2 cups all-purpose flour
• 1 cup cornmeal
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• Vegetable or canola oil for frying
• Lemon wedges for serving

Instructions:

Step 1: In a large bowl, combine the buttermilk and hot sauce. Add the cod pieces, making certain they’re fully submerged. Cover and refrigerate for 1-2 hours.

Step 2: In a shallow dish, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Step 3: Remove the cod pieces from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to make sure an even coating.

Step 4: Heat about 2 inches of oil in a large, heavy-bottomed pot or deep skillet to 350°F.

Step 5: Working in batches, carefully place the coated cod pieces into the hot oil. Fry for 3-4 minutes until golden brown and crispy, turning occasionally.

Step 6: Using a slotted spoon, transfer the fried cod to a plate lined with paper towels to drain excess oil.

Step 7: Serve immediately with lemon wedges and your favorite dipping sauce like tartar sauce or remoulade.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Total Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 24g
• Fiber: 2g
• Sodium: 520mg
• Cholesterol: 65mg

Sesame Seed and Almond Crusted Cod Strips

These crispy cod strips offer a delightful crunch from the combination of golden sesame seeds and finely chopped almonds.

The nutty coating creates a flavorful crust that perfectly complements the tender, flaky white fish inside, making it an ideal choice for a family dinner or as an impressive appetizer.

Ingredients:

• 1 pound fresh cod fillets, cut into 1-inch strips
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup sesame seeds
• 1/2 cup almonds, finely chopped
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

Step 1: Pat dry the cod strips with paper towels to remove excess moisture. This helps the coating stick better and creates a crispier result.

Step 2: Set up a breading station with three shallow dishes. In the first dish, place the flour seasoned with a pinch of salt and pepper. In the second dish, beat the eggs. In the third dish, combine sesame seeds, chopped almonds, panko breadcrumbs, garlic powder, paprika, salt, and pepper.

Step 3: Dredge each cod strip in flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with the sesame-almond mixture, pressing gently to guarantee even coverage.

Step 4: Place the coated strips on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes to help the coating adhere better.

Step 5: Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).

Step 6: Carefully place the cod strips in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy.

Step 7: Transfer the fried cod strips to a plate lined with paper towels to drain excess oil.

Step 8: Serve immediately with lemon wedges and your favorite dipping sauce.

Nutrition:

• Calories: 315 per serving
• Protein: 26g
• Fat: 18g
• Carbohydrates: 14g
• Fiber: 3g
• Sodium: 380mg
• Serving size: 4 oz (approximately 3-4 strips)

Zesty Lime and Cilantro Tortilla-Crusted Cod

This light and flavorful fish dish combines the crispiness of crushed tortilla chips with bright lime and fresh cilantro to create a Mexican-inspired crust for tender cod fillets.

The zesty coating seals in moisture while providing a satisfying crunch that’s perfect for a weeknight dinner or casual entertaining.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 cups tortilla chips, crushed
• 2 tablespoons fresh cilantro, finely chopped
• 2 limes (zest and juice)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

Step 1: Pat the cod fillets dry with paper towels and season both sides with salt and pepper.

Step 2: Set up a breading station with three shallow dishes: place flour in the first dish; beaten eggs in the second; and in the third, combine crushed tortilla chips, lime zest, chopped cilantro, cumin, garlic powder, and cayenne pepper (if using).

Step 3: Dredge each cod fillet in flour, shaking off excess, then dip into beaten eggs, and finally press into the tortilla mixture, ensuring the fillets are evenly coated on all sides.

Step 4: Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Step 5: Carefully add the coated cod fillets to the hot oil and cook for 3-4 minutes per side until golden brown and crispy, and the fish flakes easily with a fork.

Step 6: Transfer the cooked fillets to a paper towel-lined plate to drain excess oil.

Step 7: Drizzle each fillet with fresh lime juice and serve immediately with additional lime wedges.

Nutrition:

• Calories: 320 per serving
• Protein: 32g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 2g
• Sodium: 380mg
• Cholesterol: 125mg

Final Thoughts

You’ve now got an arsenal of fried cod recipes that’ll transform your weeknight dinners into culinary masterpieces.

Whether you’re craving the classic beer-battered version or feeling adventurous with coconut curry crust, there’s something for every palate.

These recipes are so mouthwateringly delicious, they’ll make even the most dedicated seafood skeptic fall head over heels for cod.

Don’t wait—start frying tonight!