Pan Fried Cod with Slaw
Delight your taste buds with this Pan Fried Cod with Slaw, a perfect harmony of crisp, golden cod fillets and a vibrant, tangy slaw. This quick, 35-minute recipe combines the flaky tenderness of lightly seasoned fish with the crunchy freshness of shredded green cabbage, carrots, and red onion, tossed in a creamy apple cider vinegar dressing with a touch of sweetness from honey. With a simple pan-searing technique and a balanced flavor profile, this dish is ideal for busy weeknights or casual entertaining. Serve it as a complete meal, garnished with fresh parsley for a pop of color and herbal freshness. Packed with wholesome ingredients, this recipe is a crowd-pleasing way to enjoy seafood.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Cod fillets
- 0.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 0.5 teaspoons Garlic powder
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cups (shredded) Green cabbage
- 1 cup (shredded) Carrots
- 0.25 cup (thinly sliced) Red onion
- 0.25 cups Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons (chopped) Fresh parsley (optional, for garnish)
Instructions
In a small bowl, combine the flour, 1 teaspoon of salt, 0.5 teaspoons of black pepper, paprika, and garlic powder. Mix well.
Pat the cod fillets dry with paper towels, then lightly coat each piece in the seasoned flour mixture. Shake off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Place the cod fillets in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Remove and set aside on a plate.
In the same skillet, heat the remaining tablespoon of olive oil and butter if needed. Wipe the skillet clean, if necessary, to avoid burnt remnants from the fish.
In a large mixing bowl, combine the shredded green cabbage, shredded carrots, and sliced red onion.
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, and the remaining 0.5 teaspoon of salt. Pour over the cabbage mixture and toss until well coated.
Divide the slaw onto plates and top with the pan-fried cod fillets. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
