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    Home » Recipes » Seafood

    Modified: Jul 7, 2024 · Published: Aug 6, 2020 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income from ads.

    Ivar's Copycat Fried Cod

    Jump to Recipe Print Recipe

    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.

    Serve with my Crockpot Clam Chowder recipe for a real copycat meal from Ivars! Enjoy with French Fry Sauce on the side with a pile of fries.

    Three pieces of fried cod on a metal plate.
    Jump to:
    • Why Melinda Loves this Recipe
    • Recipe FAQs
    • The Secret to Perfect Fried Cod Breading
    • Tips for Serving Cod
    • The Inspiration
    • More Family Recipes
    • Recipe
    • Comments

    Why Melinda Loves this Recipe

    Melinda Keckler in her kitchen.

    The breading on this fish is what makes it so special. It fries up crispy and crunchy thanks to crushed saltine crackers and rice flour.

    You can use any brand of seafood breading mix. There are many options in the grocery store so use the one that your family enjoys the most. Here are my favorites (affiliate links): McCormick's and Seasoned Crispy Fish Fry.

    Recipe FAQs

    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 need to blot as much moisture as possible from each piece 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.

    Can I use cracker meal, already crushed instead of saltines?

    Yes, you can buy cracker meal and save the step of crushing the saltine crackers. 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 makes the breading texture special.

    Why use rice flour?

    Rice flour is wonderful to add to fried food breading because one of the "magical" qualities of rice flour is it doesn't absorb as much oil as regular flour during the frying time. The result is a piece of fried cod with a crispy crunchy breading, not greasy.  

    Crackers made into a fine powered in a plastic bag.

    The Secret to Perfect Fried Cod Breading

    So, just to be 100% crystal clear, here's the secret to my Ivar's Copycat Fried Cod breading:

    Combine a sleeve of finely crushed saltine crackers and one tablespoon of rice flour with your favorite seafood breading. That's it! Nothing complicated. But the result is the most delicous, crispy, crunchy fried cod breading. The secret is out!

    Pro Tip: Be sure to use regular saltine crackers. Substitutions like butter crackers or the Ritz variety won't create the same results. This recipe needs the crispy crunch only found with regular saltine crackers.

    Eggs in a dish, cracker crumbs and sections of cod.

    Tips for Serving Cod

    I know it's tempting to think, oh I'll save a few calories and bake this in the oven. But Ivar's Copycat Fried Cod is not an oven recipe.

    Fry it up and enjoy every bite!

    Serve fried cod warm with plenty of sliced lemons, homemade tartar sauce and homemade Fry Sauce.

    The cod can be kept covered and warm in the oven on very low heat as you make each batch. Just keep the foil loose 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.

    Pro Tip: Allow the fish a few minutes to rest after breading and before frying, that little bit of extra time helps create a solid coating. I often place the tray with the breaded cod in the refrigerator while I wait for the oil in the skillet to heat up.

    The Crinkled Cookbook is not in any way affiliated with Ivar's restaurants. This recipe is just my best guess at what their special recipe for fried cod might be.

    The Inspiration

    Melinda's dad frying cod in a cast iron skillet on the stove.

    This is my Dad's recipe. He's been making it for years. 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 specialty! Thanks, Dad!

    More Family Recipes

    There's just nothing better than family recipes. Check out these which have all been shared by or inspired by someone special to my family.

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      Old Fashioned Sour Cream Cookies
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      Smoked Salmon on a Pellet Grill
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    If you tried my dad's recipe for Ivar's Copycat Fried Cod or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

    Recipe

    Three pieces of fried cod on a metal plate.

    Ivar's Copycat Fried Cod

    Ivar's Copycat Fried Cod is close, really close to what you get at Seattle's famous seafood restaurant. I don't think there's anything better than what you find at Ivar's, but this recipe comes in handy between visits to the Seattle waterfront. Serve with Easy Homemade Tartar Sauce and Homemade Fry Sauce with a side of Sweet Corn Pasta Salad or Mixed Bean Salad for a great flavor combination.
    4.96 from 68 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 581kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 3 pounds fresh or frozen cod - defrosted
    • 1 ⅓ cups seafood breading mix - use your favorite variety of seasoned fish fry breading mix
    • 1 sleeve of saltine crackers - about 38-40 crackers, crushed fine
    • 1 tablespoon rice flour
    • 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 the rice flour and 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.
      Bread all of the cod before you start frying and place on a large baking sheet or tray. I usually place the breaded cod in the refrigerator for a few minutes while I wait for the oil to heat up in the skillet.

    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

    Use whichever brand of seasoned fish fry breading your family enjoys the most. The secret to the cod turning out crispy and distinctively crunchy, like at Ivar's, is the finely crushed saltine crackers and rice flour. Serve with Crockpot Clam Chowder for a great seafood meal! Old Fashioned Salmon Patties are another great seafood recipe I think you'll love. The nutritional information below assumes each cod fillet was coated with about 1 tablespoon of seafood breading mix. 
    Calories: 581kcalCarbohydrates: 10gProtein: 43gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 22gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 152mgSodium: 253mgPotassium: 976mgFiber: 0.4gSugar: 0.2gVitamin A: 170IUVitamin C: 2mgCalcium: 47mgIron: 2mg

    Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

    Did you try this recipe? Leave a comment below or @crinkledcookbook on Instagram, snap a photo and tag it #crinkledcookbook

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    Comments

      4.96 from 68 votes (65 ratings without comment)

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    1. Arianna says

      June 30, 2024 at 11:02 pm

      Can you deep fry the fish instead of doing it in a pan with the same outcome? IF so what temperature and for how long would you suggest?

      Reply
      • Melinda O'Malley Keckler says

        July 01, 2024 at 4:33 pm

        Hi Arianne, I've only pan fried the cod, but deep frying would likely work just fine. The fish might even be extra crispy.

        Reply
    2. Kyle says

      March 21, 2021 at 4:37 pm

      5 stars
      Crispy and delicious, lots like Ivars. Flavor was fantastic.

      Reply
      • Melinda O'Malley Keckler says

        March 21, 2021 at 4:40 pm

        Yay! I'm so happy to hear you enjoyed the recipe Kyle! Thank you for letting me know. 🙂

        Reply
    3. Pam says

      March 14, 2021 at 8:07 pm

      2 stars
      I tried this recipe exactly as written and it is nothing close to Ivar's. I was skeptical when I read the ingredients in the Louisiana Fish Fry mix and my impression was correct, I should have realized nothing so easy would come close. Not only was it nothing like Ivar's; it was just okay for our family's tastes. Thanks for trying.

      Reply
      • Melinda O'Malley Keckler says

        March 15, 2021 at 5:19 pm

        Shoot! I'm sorry to hear you didn't enjoy it. Thanks for trying out the recipe.

        Reply
    4. Julie B says

      January 11, 2021 at 5:54 am

      5 stars
      Thank you! This recipe was delicious and just like Ivars. I have picky eaters and they loved it.

      Reply
      • Melinda O'Malley Keckler says

        January 12, 2021 at 12:26 am

        Yay! I'm so glad your family enjoyed it! It's fun to create a copycat recipe that hits the mark!! Thank you for letting me know. 🙂

        Reply

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