Crispy Cod with Chili Oil and Charred Lemon
Ingredients
- 4 fillets (6 ounces each)cod fillets (skin-on, pat dry)
- ·kosher salt
- ·black pepper
- ¼ cupall-purpose flour
- 3 tablespoonsolive oil
- 1 teaspoonchili flakes
- 3 clovesgarlic
- 2lemon
- ¼ cupfresh cilantro
Prep
- 01
Pat 4 cod fillets dry with paper towels.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 lemons in half.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Season cod fillets generously with salt and pepper on both sides. Coat the flesh side lightly with flour.
- 03
Place fillets skin-side up in the hot oil. Do not move them. Cook 4 to 5 minutes until the skin is crispy and golden. Flip gently and cook the other side 2 to 3 minutes until just cooked through. Transfer to a warm plate.
- 04
In the same skillet, add 1 tablespoon olive oil. Stir in chili flakes and sliced garlic, cooking for 30 seconds until fragrant. Pour this chili oil over the fish.
- 05
Place lemon halves cut-side down on the hot skillet for 1 to 2 minutes until caramelized and juicy. Serve alongside the cod, squeeze a little juice over the top, and scatter fresh cilantro over everything.
Spice Tips
For deeper heat, add a pinch of cayenne pepper to the chili oil. For a smoky note, use smoked paprika mixed with the chili flakes. If you prefer gentler spice, reduce chili flakes to 1/2 teaspoon.
Skin-on fillets give you a crispy, savory edge — ask your fishmonger. The whole lemon chars beautifully in the pan; its charred flesh becomes creamy and less acidic. Serve with rice, crusty bread, or a simple green salad.