{"id":398,"date":"2024-10-11T17:07:18","date_gmt":"2024-10-11T17:07:18","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=398"},"modified":"2025-04-22T19:40:43","modified_gmt":"2025-04-22T19:40:43","slug":"garlic-butter-cod","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2024\/10\/11\/garlic-butter-cod\/","title":{"rendered":"Garlic Butter Cod"},"content":{"rendered":"

Here I’ll share with you one of the easiest and most delicious ways to serve cod for dinner!<\/span><\/strong><\/span><\/p>\n

If you’re ever stuck for ideas on how to serve fish for a quick and easy dinner, this recipe is a no-brainer. Follow me…<\/p>\n

\"overhead<\/p>\n

Pan Fried Cod<\/strong><\/span><\/h2>\n

Baking is a great option for cod, as is poaching and steaming. However today we’re going to pan-fry it. The sauce is made in the pan, so it makes sense to cook the cod in there too. Pan frying the cod also ensures you get a nice golden coating on it.<\/p>\n

What kind of cod should I use?<\/em><\/h3>\n

I use cod fillets<\/strong> but you could use cod loins if you’d prefer. You’ll want to make sure the cod is skinless and boneless<\/strong> too.<\/p>\n

Dredging the cod through flour<\/h3>\n

I love giving the cod a light coating of seasoned flour before frying it. This will help it build up a thin golden crust<\/strong>, which in turn helps absorb the sauce<\/strong> and encourage it to stick to the cod.<\/p>\n

Pan-frying the cod<\/h3>\n

I use a combination of butter and oil; the butter adds a rich flavour, whilst the oil helps prevent the butter from burning. You’ll want to use a non-stick pan – cod is very delicate and can break apart if it sticks to the pan.<\/p>\n

Process shots: pat the cod dry (photo 1), coat in seasoned flour (photo 2), fry both sides then remove (photos 3&4).<\/em><\/span><\/p>\n

\"4<\/p>\n

Garlic Butter Sauce for Cod<\/strong><\/span><\/h2>\n

The sauce is incredibly simple and consists of 4 main ingredients:<\/p>\n