Fresh Atlantic cod cooks quickly in a light flour coating, then gets a savoury finish from crisp salt-pork scrunchions. This is a practical Newfoundland and Labrador home-style version built around the straightforward pan-fry method; local recipes also use egg and breadcrumbs.
In Newfoundland and Labrador, pan-fried cod is served in more than one home style: a light flour dusting is common, while some cooks use egg and breadcrumbs. Pork scrunchions make a savoury local-style accompaniment. This version keeps the crust light and uses a little rendered salt pork for crisp pieces and flavour. It is one home interpretation, not a single fixed regional formula.
Step 1Pat the cod dry, check for pin bones and keep it chilled. Mix the flour, salt and pepper on a shallow plate.
Step 2Put the diced salt pork in a large heavy skillet over medium-low heat. Render for 6–8 minutes, turning occasionally, until the pieces are crisp and the fat has rendered. Lift out the scrunchions and reserve. Add the canola oil to the pan fat.
Step 3Lightly dust each cod portion in the seasoned flour, including the skin, and shake off excess. Discard any flour that has touched raw fish.
Step 4Heat the fat until it shimmers. Add the cod skin-side down without crowding and fry for 3–4 minutes, until the skin is golden and releases easily. Turn carefully and cook for 2–4 minutes more; the thickest centre must reach 70°C / 158°F. If needed, lower the heat and cook a little longer.
Step 5Transfer the fish to a clean plate or rack. Scatter over the reserved scrunchions and parsley, and serve hot with lemon wedges.
Serve soon after frying so the coating stays crisp. Boiled potatoes, peas or a green salad make simple accompaniments. If the fillets are thicker than about 3 cm, allow extra time over lower heat and rely on the thermometer rather than the clock. Keep raw cod away from ready-to-eat foods; wash hands, utensils and surfaces after handling it.
Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 2–3 days or freeze. Reheat leftovers to 74°C / 165°F; the coating will soften after storage.
These rounded values are an ingredient-based estimate for one of 4 portions, not a laboratory result. Flour pickup, rendered fat and salt-pork brands change the final values, particularly sodium.
Contains fish and wheat; the recipe also contains pork. Check flour and salt-pork labels for additional allergens and cross-contact warnings. Keep raw cod separate, thaw frozen fish in the refrigerator and cook the thickest part to 70°C / 158°F. Discard flour that touched raw fish. Refrigerate leftovers within 2 hours, use within 2–3 days or freeze, and reheat to 74°C / 165°F.
Yes. Thaw it fully in the refrigerator, pat it dry and keep it chilled until the pan is ready.
