Total time: 40 minutes
- A large cast-iron or heavy steel skillet
- A Frywall that fits (see our sizing guide)
- 1.5 - 2.0 lbs. cod fillet, cut into 4 - 6 pieces
- 4 tbsp. olive oil
- 2 tbsp. melted butter
- Juice of 1.5 lemons
- 6 cloves garlic, chopped medium fine
- 1 c. all-purpose flour
- 1 tsp. paprika
- 1 tsp. salt
- 2 tbsp. chopped parsley
Preheat the oven to 425℉.
Begin by preparing the dredging components. In a medium bowl, combine the lemon juice, melted butter, and 2 tablespoons of the olive oil. In a separate bowl or big plate, combine the flour, salt, and paprika. One by one, dip each fillet into the butter lemon mix, then dredge it in the flour mixture. Press the mixture into fish so it adheres securely and shake off any excess. Move the fillet to a fresh plate to await frying.
When all the fish has been dredged, add the chopped garlic to the remaining lemon, butter, olive oil mix.
Heat the remaining 2 tablespoons of olive oil in an oven-proof skillet on medium-high heat until it's very hot and shimmering. Place the Frywall into position. Use tongs to lower the fillets into the pan, making sure they do not overlap. Cook on high heat for about 5 minutes, until the bottom of the fish begins to brown and crisp up.
Flip the fish and turn off the heat. Dribble the garlic, butter, and olive oil mix evenly over the fish, remove the Frywall, and put the skillet into the oven. Roast for 20 minutes.
Garnish with parsley and serve with rice (preferably with pine nuts) or roasted fingerling potatoes.