How to Pan-Fry Lingcod
March 14th, 2025A Simple, Elegant Way to Cook This Delicate White Fish
Perfectly pan-fried lingcod lets the delicate texture of this mild white fish take center stage on your plate. Whether enjoyed with pared back seasonings or dressed up with a delectable sauce, pan-fried lingcod is an elegant dish to enjoy any night of the week.
Our cooking tips will help you hone the basic technique for searing lingcod.
Simple Tips for Perfectly Pan-Fried Lingcod
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Pat the fillet to remove excess moisture.
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Sufficiently heat your pan and oil (sizzling hot!) before adding the fillet.
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An instant-read thermometer ensures perfect doneness.
How to Pan-Fry Lingcod
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
10 minutes
Total time
15 minutes
Yield
1 serving
Ingredients
- 1 (6 oz.) portion Pacific halibut
- Salt and freshly ground black pepper
- High-heat cooking oil
Instructions
1. Heat a skillet over medium-high heat. Meanwhile, pat fish dry with a tea towel or paper towel, then season with salt and pepper.
2. Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fish onto skillet, lowering the fillet away from your body to reduce risk of getting splattered. Reduce heat to medium to prevent overcooking.
3. Sear undisturbed until fish releases easily with the help of the fish spatula, about 3 to 4 minutes. Flip carefully, then allow to cook until internal temperature of fish reaches 130F at its thickest part for medium doneness, about 3 or 4 minutes depending on thickness of fish.
4. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
