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Pan Seared Cod Recipe

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2 Skinned Cod Fillets
1/2c All Purpose Flour
3tsp Old Bay Seasoning
1tsp Emeril's Original Essence
1tsp Onion Powder
1tsp Garlic Powder
A pinch or two of dried Basil
A pinch or two of dried Oregano
A pinch or two of dried Sage
A bulb of fresh garlic (Powdered, canned or bottled will not work)
1/2 Stick Butter
1TBSP Olive Oil

1. Soak the cod fillets in milk for 30 minutes, cover the entire cod filet. This will get rid of the fishy smell and taste. This is really good if you can't get fresh cod.
2. Mix the Flour, Old Bay Seasoning, Emeril's Original Essence, Onion Powder, Garlic Powder, Basil, Oregano, and Sage.
3. Dice the garlic bulb. Now I'm a garlic whore, so I use the entire bulb. People that don't like garlic as much can reduce it to what they think is a normal amount for a meal. You can chop it up in a food processor, just don't make puree out of it.

1. Once the cods have soaked in the milk, dump the milk and pat the fillets dry.
2. Dredge the Fillets in the Flour/Spices mix. Coat them entirely.
3. Use a flat nonstick pan that is large enough for each of your fillets to lay flat upon (If you need to cut up the filets, do so). Add the Olive Oil to the pan and set the heat to medium-high.
4. Wait a few minutes for the pan to heat up. You can test it by putting in a little of the flour mix in the oil to see if it sizzles on contact. Once it's hot enough, lay the fillets flat in the pan. Cook for 4 minutes, don't touch it.
5. Get a small saucepan and melt the butter under medium-low heat.
6. After the 4 minutes, flip the fish and cook for another four minutes. Don't touch it.
7. Once the butter is starting to bubble up or "shimmering" as some people say, add in the garlic. Stir the garlic a lot, you don't want to it to burn. You will know the garlic is done when it starts to turn a yellowish color and smaller pieces of garlic are starting to stick to the bottom and turn brown. When the garlic is done, remove from heat.
8. When the fillets are done, remove from heat. They should be white and flakey.
9. Plate the fillets and pour the garlic and butter on top.

I also have a deep fryer and make brand name pre-cut french fries. I sprinkle some of the garlic butter on top of the fries as well.


  1. Kerguelen's Avatar
    Ooh. Cod. I've got fish in the freezer I need to go make. Though they're not cod.