Pan-fried white fish


There are many different types of white fish, from cod to weever. They all need to be cooked in different ways depending on their thickness, but the method has a lot in common. This recipe provides a general guideline for frying most types of white fish.


Pan-fried White Fish

Butter as needed

4 pcs. Cod fillet or other white fish

Salt as needed


Heat the pan

Add butter to a pan and heat the pan to 180°C.

Fry the fish

Place the fish in the hot pan and cook on the first side for about 4-6 minutes.

White fish changes colour from transparent to white when cooked. This colour change can be seen moving up the fish as it cooks. When the white colour reaches the uncooked side and a white edge has formed, turn the fish and cook for ½-1 minute on the other side, depending on how thick your fillet is.

You may want to use a meat thermometer if the fish is thick enough for this to be possible. The fish should have a core temperature of around 45°C when it’s done.

Season the fish with salt on both sides just after cooking.