Crispy Fried-Cod Bites
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Crispy Fried-Cod Bites


  • Safflower oil, for frying (about 2 qt.)

  • ¼ cup white wine vinegar

  • 2 lemons, 1 thinly sliced and 1 cut into wedges, for serving

  • 2 dried bay leaves, crumbled

  • 2 tbsp. fresh thyme, chopped

  • 1 tbsp. fresh oregano, chopped, or 1 tsp. dried oregano

  • 2 cloves garlic, finely chopped or grated

  • Salt and white and black pepper

  • 2 lb. meaty center-cut sustainable cod fillets, cut into 2-inch squares or chunks

  • 1 cup flour

  • 1 tsp. (about 1/3 palmful) paprika

  • ½ tsp. ground cumin

  • Flaky sea salt, for serving


  • Step 1

    Fill a tabletop fryer with safflower oil. Or add 2 qt. oil (a couple of inches) to a Dutch oven. Heat until a deep-fry thermometer registers 365°.

  • Step 2

    In a shallow dish, mix the vinegar, sliced lemon, bay leaves, thyme, oregano, and garlic; season with salt and white and black pepper. Add the fish and turn to coat. Let marinate for 10 to 15 minutes.

  • Step 3

    In another shallow dish, whisk the flour, paprika, and cumin.

  • Step 4

    Working in batches, coat the fish in the flour mixture, then fry in the oil, turning once, until deep golden brown, 3 to 4 minutes per batch. Drain on paper towels. Sprinkle with flaky sea salt and serve with the lemon wedges.

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