Pan-Fried Cod with Scrunchions
Fresh cod fillets pan-fried simply and finished with crisp fried pork fat scrunchions.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 27 g
- carbs
- 4 g
- protein
- 34 g
- calories
- 400
Instructions
- 1
Fry the diced salt pork in a dry skillet over medium heat until crisp and golden; remove with a slotted spoon and set aside, leaving the fat in the pan.
- 2
Pat the cod fillets dry and season with pepper, dredging lightly in flour if desired.
- 3
Fry the fillets in the rendered pork fat over medium heat, about 3-4 minutes per side, until golden and just cooked through.
- 4
Transfer the fish to plates.
- 5
Scatter the crisp scrunchions over the top and drizzle with a little of the pan fat.
- 6
Serve immediately.
Chef's tips
Do not overcrowd the pan when frying the cod, or it will steam instead of browning.
Ingredient substitutions
- salt pork → thick-cut bacon
- cod → haddock
Storage
Best eaten fresh; leftovers keep 1 day in the fridge.
Reheating
Reheat gently in a covered skillet over low heat.
Common mistakes to avoid
- •Cooking the pork fat too hot so it burns before crisping
- •Overcooking the cod until dry
Serving suggestions
Cooked Pan-Fried Cod with Scrunchions?
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