Ivar's Copycat Fried Cod is close, really close to what you get at Seattle's famous seafood restaurant. When it comes to fried fish, I don't think there's anything better than what you find at Ivar's at Pier 54, but this recipe for fried cod sure comes in handy between visits to the Seattle waterfront.
Not really. Both work beautifully. I've used both fresh and frozen, many times. In either case (but especially with frozen cod) you just need to be sure to blot as much moisture as possible from each section of cod before you begin the breading process. Use paper towels or a clean kitchen towel. The reason? The moisture makes it hard for the breading to stick to the fish once it hits the hot oil.
Here's the secret to my Ivar's Copycat Fried Cod breading: mix in finely crushed saltine crackers with the breading. Be sure to use regular saltine crackers. Substitutions such as butter crackers or the Ritz variety won't create the same results. This recipe needs the crispy crunch that can only be found with regular saltine crackers.
Tips for Serving Cod
I know it's tempting to think, oh I'll save a few calories and bake this in the oven. Believe me, Ivar's Copycat Fried Cod is not an oven recipe. Fry it up and enjoy the splurge. Serve warm with plenty of sliced lemon and homemade tarter sauce. The cod can easily be kept covered and warm in the oven on a very low heat as you make each batch. Just keep the foil lose on top so the breading doesn't get soggy.
The Crinkled Cookbook is not in any way affiliated with Ivar's restaurants. This recipe is simply my best guess at what their special recipe for fried cod might be.
Ivar's Copycat Fried Cod
- 3 pounds fresh or frozen cod defrosted
- 1 1/3 cups seafood breading mix such as Louisiana Fish Fry Seasoned Breading Mix
- 1 sleeve of saltine crackers about 38-40 crackers crushed fine
- 2 eggs whisked
- 1 cup vegetable oil for frying
- Cut cod into serving-sized chunks. Drain very well and squeeze the cod gently using paper towels to remove as much water/liquid as possible, especially if the fish was frozen. This is an important step to keep the breading on the cod while it fries in the hot oil.
- Place saltine crackers in a plastic zip top bag and using a rolling pin, crush the crackers into very fine crumbs. Combine cracker crumbs with seafood breading mix on a plate or in a dish and set aside. In another dish whisk 2 eggs. Place each piece of cod in the eggs and coat thoroughly then place the egg-coated piece of cod in the dish with breading mix and cracker crumbs and roll to coat.
- Heat oil in a heavy-duty, cast iron pan. When the oil shimmers, add fish and cook for 3-5 minutes, turning once. Serve immediately with lemon wedges and tarter sauce.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.