This cod piccata is a quick, easy and delicious way to enjoy cod. The cod is coated in seasoned flour, then pan-fried and served with a delicious garlic, butter, lemon and caper sauce.
This cod piccata is just as easy and delicious as the chicken version. Cod is a lovely, sturdy fish that holds up well to flouring and pan-frying. It’s paired with a classic garlic, lemon and butter sauce (and optional capers).
What you’ll need
Cod – I love cod as it is a flavourful and firm fish that holds up well when pan-fried. That said, any white fish will work here. A thinner fillet of fish is the best option to ensure it cooks through well when pan-fried. For thicker cod fillets, you may wish to finish the fish in the oven briefly. Instructions are in the Recipe Card.
You can start with frozen cod fillets that have been completely thawed. To quickly thaw frozen fish, place in a plastic bag and place the bag into a large bowl of cold water.
Lemon Juice – Fresh lemon juice is recommended, but bottled will work in a pinch.
Garlic – I love chunky garlic, but you can chop or mince to your preference.
Capers (optional) – You can use capers if you have and enjoy them or if not, simply omit.
Parsley – Either flat or curly parsley will work. Dried parsley will also work if fresh is not available.
Cornstarch – A bit of cornstarch is added to the flour mixture for dusting the fish. This helps to make a crispy coating. If you don’t have cornstarch on hand, you can omit it.
You’ll also need – butter, all-purpose flour, paprika, salt and pepper.
How to make cod piccata
- Add the flour, cornstarch, paprika, salt and pepper to a plate and stir to combine.
- Drizzle some lemon juice over the cod fillets to moisten.
- Dip the cod into the flour mixture, covering on both sides.
- Add the floured cod fillets to a hot skillet with a bit of oil.
- Flip the cod when the underside is golden and cook the other side, then remove to a warmed plate.
- Melt the butter in the same pan, then add the garlic and capers. Add the water and the juice of half a lemon.
- Scatter the parsley into the skillet.
- The finished sauce is ready for the fish.
- Pour the lemon sauce over the fish and enjoy!
Recipe tip!
The bright green parsley will darken as it sits in the warm sauce. If you want to keep the bright green colour, use the parsley as a garnish rather than adding it to the sauce.
Recipe video
What to serve with cod piccata
You can serve cod piccata simply with just a green vegetable or salad on the side. If you want to add a carb, a bit of rice or some roasted potatoes would be nice.
Making ahead, storing and freezing
Fish is best served freshly cooked, as cooking ahead and re-heating can over-cook delicate fish. Leftovers will keep well in the fridge for up to 2 days. You can freeze leftovers for up to 2 months.
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Ingredients
- 12 oz cod fillets, about 3-4 fillets, thinner, evenly-thick fillets recommended *see Note 1 below
- Juice of 1/2 lemon
- Salt and pepper
- 1-2 Tablespoons Cooking oil, for frying
For the flour mixture:
- 1/3 cup all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon paprika
- Salt and pepper
For the sauce:
- 2 Tablespoons butter
- 1-2 cloves garlic, finely chopped or minced
- 1 Tablespoon capers, optional
- 2 Tablespoons water
- Juice of 1/2 lemon
- 2 Tablespoons parsley, chopped
Instructions
- Tip! The sauce cooks quickly, so it's best to have all the sauce ingredients measured and ready ahead.
- On a large plate, stir together the flour, cornstarch, paprika, salt and pepper.
- Heat a bit of cooking oil in a large skillet over medium-high heat. (A non-stick pan works well and will require less cooking oil. For any other type of pan, use a bit more oil to prevent sticking.)
- Pat the cod fillets dry and season with a bit of salt and pepper. Drizzle the cod with some lemon juice from half a lemon. Press the moistened cod fillets into the flour mixture on both sides, then place into the hot skillet. Repeat with remaining fillets.
- Cook the cod until the underside is nice and golden, then flip and brown the other side. Flip once more to ensure the fish is cooked through, then transfer the fish to a warm plate.
- Reduce the heat under the skillet to medium. Add the butter and melt. Add the garlic, the capers and a splash of water and stir vigorously (or swirl the pan). Cook briefly until the garlic is softened (but not browned!) then remove from heat and stir in the lemon juice and parsley. Pour the warm sauce over the fish on the plate. Season with a bit more salt and pepper, if desired and serve immediately.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Hi Jennifer — Thanks for another culinary delight. I’ll bet this would work well with small mouth bass filets… but you will have to wait for July for the season to open. Have a wonderful summer.
Hi! Thanks so much and you have a wonderful Summer, too :)
This was delicious! I did a bunch of
capers since they are a true blessing, otherwise followed the recipe! Perfect weeknight meal with steamed veggies and rice to soak up the sauce.
So glad you enjoyed it, Bethany! Thanks :)