Crispy Cod with Corn Salsa

Name: Crispy Cod with Corn Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups corn kernels, fresh or thawed; 1 small jalapeño, seeded and finely diced; 2 scallions, thinly sliced; 1/4 cup chopped cilantro; 1 lime, juiced; 1/2 tsp kosher salt, divided; 4 cod fillets, about 5 oz each; 1/3 cup all-purpose flour; 1 tsp smoked paprika; 1/4 tsp black pepper; 2 tbsp avocado or olive oil; Lime wedges, for serving

Golden cod fillets get a quick skillet crust and a sweet-hot corn salsa that eats like a beach-town dinner.

Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (142 reviews)

INSPIRED BY

An original skillet dinner inspired by fish-shack plates and bright summer corn salsa.

Story

This is my answer to the question, “Can dinner taste like a trip without taking a trip?” The cod gets a quick golden jacket, and the corn salsa brings the sweet, sharp crunch of a good roadside stop. Keep the lime wedges moving around the table and nobody will miss a heavy sauce. It is fast food in the best possible sense.

By Theo

Ingredients

1 1/2 cups corn kernels, fresh or thawed
1 small jalapeño, seeded and finely diced
2 scallions, thinly sliced
1/4 cup chopped cilantro
1 lime, juiced
1/2 tsp kosher salt, divided
4 cod fillets, about 5 oz each
1/3 cup all-purpose flour
1 tsp smoked paprika
1/4 tsp black pepper
2 tbsp avocado or olive oil
Lime wedges, for serving

Instructions

Stir the corn, jalapeño, scallions, cilantro, lime juice, and half the salt in a bowl.
Pat the cod dry and season both sides with the remaining salt, smoked paprika, and black pepper.
Dredge the cod lightly in flour and shake off the excess so the crust stays delicate.
Heat the oil in a large nonstick skillet over medium-high heat and cook the cod for 4 minutes on the first side.
Flip the fillets and cook for 3 to 4 minutes more, until the crust is golden and the fish flakes easily.
Spoon the corn salsa over the cod and serve with lime wedges while the crust is still crisp.

Chef Tips

Dry fish browns better, so press it gently with paper towels before seasoning.
If using frozen corn, thaw and drain it well before mixing the salsa.
Do not crowd the skillet, cook in two batches if the fillets touch.
Swap cod for haddock or pollock when that is what the fish counter has.

Cook's Notes

Pat the cod dry before flouring.
Use a nonstick pan for the light crust.
Serve the salsa at the last second to keep its crunch.

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