Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Cod

• 1½ pounds cod fillets, cut into 2-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Creamy Herb Dipping Sauce

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped parsley
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Pinch of salt

Instructions

1. Prepare the Fish

• Pat the cod completely dry with paper towels.
• Cut into bite-sized pieces.

2. Make the Seasoning

Mix together:

• Smoked paprika
• Garlic powder
• Onion powder
• Thyme
• Oregano
• Cayenne
• Salt
• Black pepper

3. Season

• Toss cod pieces with olive oil.
• Sprinkle on the seasoning mixture and coat evenly.

4. Cook

• Heat a large skillet over medium-high heat.
• Add butter.
• Place cod in a single layer.
• Cook 2–3 minutes per side until browned.
• Add minced garlic during the last minute.
• Finish with lemon juice and lemon zest.
• Sprinkle with parsley.

Internal temperature: 145°F (63°C).

5. Make the Sauce

Whisk together:

• Mayonnaise
• Sour cream
• Dijon mustard
• Lemon juice
• Dill
• Parsley
• Garlic powder
• Salt
• Pepper

Refrigerate for 10 minutes before serving.

Serving Suggestions

Serve with:

• French fries
• Roasted potatoes
• Rice
• Coleslaw
• Corn on the cob
• Grilled vegetables
• Garden salad

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Nutrition Information

Approximate per serving (¼ of recipe, including sauce):

Nutrition values are estimates and will vary depending on the exact ingredients used.

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Allergen Information

This recipe contains:

• Fish (cod)
• Eggs (mayonnaise)
• Milk (dairy) if using butter, sour cream, or Greek yogurt
• Mustard (Dijon mustard)

Nut Information:

• This recipe does not contain peanuts or tree nuts.
• If you have a severe nut allergy, always check ingredient labels for possible cross-contact during manufacturing.

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Tips

• Pat the fish dry before seasoning for a crispier crust.
• Don’t overcrowd the pan; cook in batches if needed.
• Cod, haddock, halibut, mahi-mahi, or pollock all work well.
• For extra heat, add more cayenne or a pinch of red pepper flakes.

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Storage

Refrigerator: Up to 3 days in an airtight container.

Freezer: Up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently in a skillet over medium-low heat or in a 325°F (163°C) oven until heated through. Avoid overcooking to keep the fish tender.

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Frequently Asked Questions

Q: Can I use frozen cod?
A: Yes. Thaw it completely and pat it dry before seasoning.

Q: Can I bake instead of pan-fry?
A: Yes. Bake at 425°F (220°C) for 12–15 minutes, or until the fish flakes easily and reaches 145°F (63°C).

Q: Can I air-fry it?
A: Yes. Air fry at 400°F (200°C) for 8–10 minutes, shaking the basket halfway through.

Q: How do I know when the fish is done?
A: The flesh should be opaque, flake easily with a fork, and reach an internal temperature of 145°F (63°C).

Q: Can I make the sauce ahead of time?
A: Yes. Prepare it up to 2 days in advance and keep it refrigerated.

Q: What other herbs work well?
A: Chives, cilantro, basil, or tarragon are all excellent alternatives depending on the flavor you prefer.