Crispy Cod & Summer Corn Salad
Oct 03, 2020, Updated Dec 02, 2024
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This meal is basically summer on a plate.
Every June I get excited about sweet summer corn, it’s one of the vegetables I wait all year for, and it seldom disappoints. When corn is super fresh, you have to do very little to it (isn’t that the case with most things?)
This corn salad is fabulous on its own for an al fresco lunch – it’s crunchy, sweet, creamy, and bright. Add a fresh piece of cod on top and you’ve got a satisfying and delicious dinner.
I dredge the fish lightly in flour to get a beautiful, crisp coating that is a textural delight with the nubby corn salad. It’s the little details that really make a difference, that’s always my belief.
This dish would work equally well with halibut, or even some grilled shrimp. As always, tailor it to your liking, I want as many of you making these recipes as possible. Enjoy!
Yes! If you’re using frozen cod fillets, make sure to thaw them completely in the refrigerator before cooking. Pat them dry with paper towels to remove excess moisture, which will help you get that crispy crust.
You can substitute avocado oil with vegetable oil, olive oil, or even canola oil. The key is to use an oil with a high smoke point to prevent burning when frying the fish.
No, smoked paprika is optional. It adds a subtle smoky flavor to the salad, but if you don’t have it or prefer not to use it, the dish will still be delicious.
To remove the kernels from the corn cobs, first steam or boil the corn for a few minutes to soften. Then, using a sharp knife, carefully slice downward along the sides of the cob to release the kernels. You can also place the corn in a bowl and cut over it to prevent kernels from flying everywhere.
Cod is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you don’t have a thermometer, look for the fish to be opaque and easily flake apart when gently pressed.
Table of Contents
Crispy Cod with Summer Corn Salad
Serves 4
Ingredients:
4 cod fillets, 1-2 inches thick
GF or All Purpose flour, for dredging
Avocado oil, for frying (can sub vegetable or olive oil)
Kosher salt and freshly cracked pepper
6 ears of corn, steamed and kernels removed and set aside for salad
2 cups cherry tomatoes, cut in half
½ cup creamy goat cheese, broken apart into pieces
½ cup fresh basil leaves, chopped
½ teaspoon smoked paprika (optional)
¼ cup extra virgin olive oil
2 lemons
To make the salad, combine corn kernels, tomatoes, basil, olive oil, juice from ½ of a lemon, a big pinch of salt, and paprika (if using) in a medium bowl. Toss gently to combine.
Add the goat cheese and toss once more.
Set aside at room temperature to serve with the cod, or refrigerate if you’re a few hours away from serving.
To make the cod, place ½ cup of flour in a large shallow bowl.
Pat the fish dry and sprinkle with ½ teaspoon of salt and a few cracks of pepper.
Heat a large nonstick skillet over medium high heat and add a large swirl of oil.
Dredge the fish on both sides in the flour, shaking off excess, and add it to the pan.
Cook the cod for 5 minutes until a golden crust forms and the fish releases easily.
Flip over and continue to cook for another 2-5 minutes until cooked through. Remove from pan and let rest for a few minutes.
Serve one filet on top of a mound of corn salad, finished with a squeeze of fresh lemon.
