Crispy Pan-Fried Cod with Rye Breadcrumbs
This crispy pan-fried cod with rye breadcrumbs is a simple yet flavorful fish dish inspired by Nordic home cooking. Cod fillets are seasoned, coated in a light egg wash and rye breadcrumbs, then pan-fried in butter until golden and crisp. Finished with fresh lemon, this recipe is easy enough for weeknights but special enough for a relaxed weekend meal.
Equipment
- Large nonstick or stainless steel frying pan
- 3 shallow bowls or plates (for breading)
- Whisk or fork
- Tongs or fish spatula
- Paper towels
- Plate for resting the fish
Ingredients
- 600 g cod fillets, fresh or frozen If using frozen, fully thaw and pat dry them before using
- Salt to taste
- Black pepper to taste
- 2 eggs
- 4 tbsp rye flour (or wheat flour)
- Salt and black pepper for seasoning the flour
- 1 cup rye breadcrumbs
- 3-4 tbsp butter for frying
- Lemon wedges for serving
Instructions
Prepare the cod
- Pat the cod fillets dry with paper towels. Season both sides lightly with salt and black pepper.
Set up the breading station
- In the first bowl, whisk the eggs.
- In the second bowl, add the rye flour and season it with salt and black pepper.
- Place the rye breadcrumbs in the third bowl.
Bread the fish
- Dip each cod fillet first into the egg wash.
- Transfer to the seasoned flour and coat lightly.
- Dip again into the egg wash, then press gently into the rye breadcrumbs until well coated.
Pan-fry the cod
- Heat butter in a large frying pan over medium heat.
- Once the butter is foaming, add the cod fillets in a single layer. Cook for about 3–4 minutes per side, depending on thickness, until golden brown and cooked through.
Finish and serve
- Transfer the cod to a plate lined with paper towels. Squeeze fresh lemon over the fish just before serving.
Notes
Rye breadcrumbs add a deeper, slightly nutty flavor compared to regular breadcrumbs and work especially well with mild white fish like cod.
Keep the heat at medium to prevent the butter from browning too quickly. Add a little more butter if needed between batches.
Serve immediately for the best crisp texture.
This cod pairs beautifully with creamy kale, boiled peas, or simple potatoes and lemon.