Pan-Seared Alaskan Cod: Crispy, Flaky Perfection

Pan-seared Alaskan cod is a delicious and healthy meal that can be easily prepared at home. This cooking technique gives the cod a crispy outer layer, making it extra tasty. To achieve the perfect sear, it is important to start with a dry and well-seasoned piece of fish, preferably with a thickness of at least half an inch. The right pan and oil are also crucial, and patience is key. While the goal is to sear one side of the fish, it is important to avoid overcooking the rest. A stainless steel or cast-iron skillet is ideal, and oils with a high smoke point, such as avocado oil or grapeseed oil, are recommended. With the right techniques and ingredients, you can create a restaurant-quality dish in the comfort of your own home.

Choosing the right pan and oil

When pan-searing Alaskan cod, choosing the right pan and oil is essential to achieving the perfect sear and flavour. Here are some detailed tips to help you select the best pan and oil for this cooking technique:

Choosing the Right Pan

The ideal pan for pan-searing cod is one that can withstand high temperatures and distribute heat evenly. While a non-stick pan can be used, it's not ideal as the intense heat needed for a good sear may damage the Teflon coating. Instead, opt for a stainless steel pan with slanted sides or a well-seasoned cast-iron pan. A black steel pan with slanted sides, similar to those used in restaurants, is also an excellent choice. These pans hold heat well and are naturally non-stick to some extent.

Choosing the Right Oil

When pan-searing, it's crucial to select an oil with a high smoke point that can withstand the intense heat. Avocado oil, rice bran oil, grapeseed oil, canola oil, safflower oil, and extra virgin olive oil are all excellent choices. These oils have very high smoke points and can withstand the high temperatures needed for a proper sear.

In summary, for the best results when pan-searing Alaskan cod, opt for a stainless steel or cast-iron pan, and choose an oil with a high smoke point, such as avocado oil or grapeseed oil. By following these tips, you'll be well on your way to creating a delicious, perfectly seared cod dish.

Getting the right thickness of fish

When pan-searing Alaskan cod, it's important to get the right thickness of fish to ensure a crispy exterior and moist, tender interior. Aim for a thick piece of fish, at least as thick as your thumb, or about half an inch. Thicker fillets, such as those of halibut, sea bass, or cod, are sturdier and less likely to break when flipped.

The ideal thickness for pan-searing is one inch or thicker. This is because thinner fillets tend to overcook before achieving the desired sear, and they are also more fragile. A thick fillet provides a larger surface area for browning and develops a more substantial crust, enhancing both the appearance and flavour of the dish.

If you're using a skin-on fillet, be sure to scale the fish thoroughly. The skin should be cooked until crisp, which is achieved more easily with thicker fillets. However, if you prefer skinless cod, simply sear the side that previously had the skin, as it will be flatter and easier to work with.

Remember, the key to successful pan-searing is to get a good sear on one side of the fish without overcooking the rest. The right thickness of the fish is crucial to achieving this balance.

Drying the fish

Firstly, it is recommended to salt the fish an hour or so before cooking. This will help to season the fish and draw out some moisture. You can simply sprinkle salt over the fish and leave it in the refrigerator for an hour.

After salting, it is crucial to thoroughly dry the fish with paper towels. Make sure to pat the fish gently to remove any excess moisture. This step is important as it helps prevent the fish from sticking to the pan during cooking.

If you want to go the extra mile, you can leave the fish uncovered in the refrigerator for about an hour before cooking. This technique is used by some chefs to further reduce moisture and prevent the fish from sticking to the pan. However, this step is completely optional.

Additionally, if you want to add some flavour to your cod, you can briefly cure it before cooking. Mix a small amount of salt and sugar, and apply it evenly to the fish. Vacuum seal the fish and leave it in the refrigerator for about an hour. Rinse and pat the fish dry before cooking. This will give your cod a better texture – flaky, tender, firm, and juicy.

Remember, when drying the fish, you want to remove as much moisture as possible. This will help you achieve that perfect sear and prevent the fish from sticking to the pan.

Heating the pan and oil

Start by choosing the right pan for the job. While a non-stick pan can be used, it's not ideal as it doesn't handle the intense heat required for a good sear very well. Instead, opt for a stainless steel pan with slanted sides or a well-seasoned cast-iron pan. A black steel pan with slanted sides, similar to those used in restaurants, is ideal. Make sure your pan is large enough to accommodate the cod fillets without overcrowding, as this can affect the temperature and cooking process.

Now, it's time to heat the pan. Place your chosen pan on the stovetop and turn the heat to medium-high. For thicker pieces of fish, you may need to adjust the heat to medium-high to prevent overheating. Let the pan heat up for a couple of minutes until it's nice and hot.

While the pan is heating up, prepare your cod fillets. Pat them dry thoroughly with paper towels or a tea towel to remove any excess moisture. This step is crucial, as any remaining moisture can cause the fish to stick to the pan or steam instead of searing. Once dry, season the fillets generously on both sides with salt and pepper. You can also add other seasonings like Cajun-style spices, dried thyme, cayenne pepper, or a simple combination of salt, pepper, lemon, butter, and herbs.

With the pan heated and the fillets prepared, it's now time to add oil to the pan. Choose an oil with a high smoke point, such as avocado oil, rice bran oil, grapeseed oil, canola oil, or safflower oil. Avoid olive oil as it can burn. Add just enough oil to cover the bottom of the pan. You want the oil to be sizzling hot before adding the fish, so let it heat up until it starts to shimmer.

Once the oil is hot, carefully place the cod fillets into the pan. Be sure to place them gently, moving away from your body to avoid any potential splatters. You should hear a sizzle as the fish hits the oil, indicating that the pan and oil are at the right temperature.

Let the cod fillets cook undisturbed on the first side for 2 to 3 minutes. This initial sear is crucial for developing a golden crust and locking in the flavors. After this time, you can gently flip the fillets over. A thin, flexible metal spatula, such as a fish spatula, works best for this task.

Cooking time and temperature

The cooking time and temperature for pan-seared Alaskan cod will depend on the thickness of the fillet and the type of pan you are using. Here is a step-by-step guide with approximate timings:

• Prepare your cod fillets by patting them dry with paper towels. This step is crucial for achieving a perfect sear.
• Season the fillets generously on both sides with salt and pepper. You can also add other seasonings like dried thyme, cayenne pepper, or Cajun-style seasoning.
• Heat your pan over medium-high heat. The ideal pan for pan-searing is a stainless steel pan with slanted sides, a well-seasoned cast-iron pan, or a black steel pan.
• Add cooking oil to the pan. It is important to use an oil with a high smoke point, such as avocado oil, rice bran oil, grapeseed oil, canola oil, safflower oil, or olive oil.
• Once the oil is hot and shimmering, carefully place the fillets into the pan. Make sure there is enough oil to cover the bottom of the pan, and be careful not to crowd the pan, as this can lower the temperature and lead to uneven cooking.
• Sear the fillets undisturbed for about 3-5 minutes. The goal is to get a nice sear and caramelization on one side of the fish without overcooking the rest.
• After the initial sear, it's time to flip the fillets carefully. You can use a thin metal spatula, preferably a fish spatula, to help release the fish from the pan.
• For a medium-rare doneness, cook the fillets for an additional 3-4 minutes on the second side, until the internal temperature reaches 130°F (54.4°C) at the thickest part. You can use an instant-read thermometer to check the temperature.
• For a well-done fillet, cook until the fish is opaque throughout and flakes easily with a fork. This usually takes about 2-3 additional minutes, depending on the thickness. The FDA recommends an internal temperature of 145°F (62.8°C) for cooked fish.
• Once the cod is cooked to your desired doneness, remove it from the pan and serve immediately.

Note: These timings are approximate and may vary depending on your specific stove, pan, and the thickness of your cod fillets. Always ensure that your pan and oil are sufficiently hot before adding the fish to achieve the best results.

Frequently asked questions