Ivar's Copycat Fried Cod

Name: Ivar's Copycat Fried Cod
Prep time: 10 min
Cook time: 30 min
Ingredients: 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)

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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.

Three pieces of fried cod on a metal plate. — The breading on this fish is what makes it so special. Thank you saltine crackers! Once they are crushed into a fine powder, it's a magic breading.

Does it matter if I use fresh or frozen cod?

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.

Crackers made into a fine powered in a plastic bag. — Yes, you can buy cracker meal and save the step of crushing the saltines. But I think there's something about having crackers crushed with a rolling pin and a few pieces here and there that are bigger than others, that just makes the breading texture special and it tastes great!

Breading Secret

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.

Eggs in a dish, cracker crumbs and sections of cod. — You will have a production line of sorts as you bread the fish, I like to use one hand for the dry ingredients and one hand for the egg liquid.

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.

Breaded cot on foil next to a skillet, and several pieces of fish cooking in the skillet. — I like to allow the fish a few minutes to rest after breading, that little bit of extra time helps create a solid coating.

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.

Melinda's dad frying cod in a cast iron skillet on the stove. — This is my Dad's recipe! He is a big fan of great seafood and of Ivar's Acres of Clams at Pier 54 on the Seattle waterfront. Many years ago, he came up with this method for frying cod. It's his speciality! Thanks Dad!!

Ivar's copycat fried cod is close, really close to what you get at the 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, but this recipe sure comes in handy between visits to the Seattle waterfront.

5 from 1 vote

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings:

Calories: 579kcal

Author: Melinda O'Malley Keckler

Ingredients

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

Instructions

Prepare

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.

Breading

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.

Fry

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.

Notes

This recipe was kindly shared by James P. O'Malley, special guest contributor of the Crinkled Cookbook. Thanks Dad!

Nutritional information below assumes each cod fillet was coated with about 1 tablespoon of seafood breading mix.

Nutrition

Calories: 579kcalCarbohydrates: 11gProtein: 44gFat: 40gSaturated Fat: 31gCholesterol: 152mgSodium: 366mgPotassium: 975mgFiber: 1gSugar: 1gVitamin A: 170IUVitamin C: 2mgCalcium: 47mgIron: 2mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

Breading Secret

Tips for Serving Cod