I love making these crispy cod strips when I want something quick, flavorful, and satisfying. The tender, flaky cod is seared until golden, then coated in rich garlic butter and finished with a sweet chili lime sauce that brings the perfect balance of savory, sweet, and zesty flavors. It’s one of my favorite seafood dishes for both busy weeknights and relaxed family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds fresh cod fillets, cut into strips
Salt to taste
Black pepper to taste
½ teaspoon paprika
½ teaspoon garlic powder
3 tablespoons all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
½ cup sweet chili sauce
Juice of 1 lime
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon chopped fresh parsley
Directions
I start by patting the cod strips dry with paper towels so they sear properly. I season them evenly with salt, black pepper, paprika, and garlic powder, then lightly dust them with flour, shaking off any excess.
I heat the olive oil in a large skillet over medium-high heat. Once hot, I place the cod strips in a single layer and cook them for about 2–3 minutes per side, until golden and cooked through. I remove them from the skillet and set them aside.
In the same skillet, I reduce the heat to medium and add the butter. When it melts, I stir in the minced garlic and sauté it for about 30 seconds until fragrant.
Next, I add the sweet chili sauce, lime juice, lime zest, and honey. I stir everything together and let it simmer for 2–3 minutes until the sauce slightly thickens.
I return the cod strips to the skillet and gently toss them in the sauce, cooking for another 1–2 minutes so they are fully coated and heated through. I remove the skillet from heat, sprinkle fresh parsley on top, and serve immediately. I sometimes add extra lime wedges on the side for more brightness.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Each serving contains approximately 420 kcal.
Variations
I sometimes swap cod for another firm white fish like haddock or halibut when I want a slightly different texture. If I prefer extra heat, I add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
For a lighter version, I skip the flour and simply pan-sear the seasoned cod. When I want more texture, I coat the fish in panko breadcrumbs instead of flour for an extra crispy finish.
I also enjoy turning this into fish tacos by slicing the strips and serving them in warm tortillas with shredded cabbage and extra lime.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer warming the cod gently in a skillet over medium-low heat to maintain its texture. I avoid microwaving when possible because it can make the fish rubbery.
If I need to freeze it, I freeze the cooked cod without the sauce for best results and use it within 1 month. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use frozen cod?
I can use frozen cod as long as I fully thaw it and pat it dry before seasoning. Removing excess moisture helps it sear properly and prevents it from becoming watery.
How do I know when the cod is cooked through?
I check that the fish flakes easily with a fork and appears opaque all the way through. It usually takes about 2–3 minutes per side depending on thickness.
Can I bake the cod instead of pan-searing?
Yes, I can bake the seasoned cod strips at 400°F (200°C) for about 10–12 minutes, then prepare the sauce separately and toss them together before serving.
What can I serve with this dish?
I like serving it with jasmine rice, roasted potatoes, steamed vegetables, or a crisp green salad. It also pairs well with quinoa or buttered noodles.
Is this recipe spicy?
The sweet chili sauce adds mild heat, but I find it generally gentle and balanced. If I want it spicier, I simply add chili flakes or hot sauce to taste.
Conclusion
I find these crispy cod strips with garlic butter and sweet chili lime sauce to be the perfect combination of comfort and freshness. The golden sear, rich garlic flavor, and bright citrusy sweetness create a dish that feels both indulgent and balanced. Whenever I want a quick seafood dinner packed with flavor, this is one of my go-to recipes.
📖 Recipe:
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Crispy Cod Strips with Garlic Butter and Sweet Chili Lime Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Crispy cod strips are pan-seared until golden, then coated in rich garlic butter and finished with a sweet chili lime sauce for the perfect balance of savory, sweet, and zesty flavors. This quick seafood dish is satisfying, vibrant, and ideal for weeknight dinners.
Ingredients
1 ½ pounds fresh cod fillets, cut into strips
Salt to taste
Black pepper to taste
½ teaspoon paprika
½ teaspoon garlic powder
3 tablespoons all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
½ cup sweet chili sauce
Juice of 1 lime
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon chopped fresh parsley
Instructions
- Pat the cod strips dry with paper towels. Season evenly with salt, black pepper, paprika, and garlic powder. Lightly dust with flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Place cod strips in a single layer and cook for 2–3 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Reduce heat to medium and add butter to the same skillet. Once melted, stir in minced garlic and sauté for about 30 seconds until fragrant.
- Add sweet chili sauce, lime juice, lime zest, and honey. Stir and simmer for 2–3 minutes until slightly thickened.
- Return cod strips to the skillet and gently toss in the sauce. Cook for 1–2 minutes until fully coated and heated through.
- Remove from heat, sprinkle with chopped parsley, and serve immediately with extra lime wedges if desired.
Notes
Substitute cod with haddock or halibut for a different texture.
For extra heat, add red pepper flakes or a drizzle of sriracha to the sauce.
For a lighter version, skip the flour and pan-sear the seasoned fish directly.
For extra crispiness, coat the fish in panko breadcrumbs instead of flour.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat to maintain texture.
Freeze cooked cod without sauce for up to 1 month and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
