Pan-fried Lemon Pepper Cod

Pan-fried Lemon Pepper Cod

A masterpiece of English cuisine. Check our secrets on how to make it even better!

Ingredients for 4 servings:

  • Extra Virgin Olive Oil
  • 4 cod fillets or your favourite white flakey fish fillets
  • 1/4 cup all-purpose flour
  • 3 tablespoons lemon pepper seasoning or more or less to your taste
  • Fresh lemon slices

Follow these steps:

Ideally, you would want to buy the fish without skin, which is quite fat. If you can’t find it, you can remove the skin with a sharp, flexible knife. If like the crispy fish skin then, of course, keep it.

Start by drying gently the fish with a paper towel. Coat fish lightly in flour and season both sides with lemon pepper. Massage the fish meat to ensure it has a nice coating of the spices.

In a cast-iron or nonstick skillet add enough of the olive oil to coat the bottom of the skillet. Heat to medium-high, but be careful not to burn the oil.

Fry fish for 4 minutes or so per side or until fish is opaque and easily flakes and the seasoning is brown and crispy. If you leave the skin, fry that side first and leave it on heat 1 minute more.

Squeeze some fresh lemon over the fish fillets before serving, if desired, and some freshly ground pepper.

Fancy hint:

The lemon pepper is perfect for this recipe, as it helps clean your mouth from the fats of the fish meat.

However, you can try it also with some Szechuan peppercorns to give it a more tropical taste.

If you want to do it the best way, add a mixture of Nepalese Timur, Wild Forest and Szechuan peppers for perfect exotic flavours!

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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