Perfect Ivar’s Copycat Fried Cod: Achieve Crispy, Flaky, and Irresistible Seafood at Home
Craving the iconic taste of Seattle’s beloved Ivar’s fried fish? Look no further! This incredible Ivar’s Copycat Fried Cod recipe brings the magic of the Seattle waterfront right into your kitchen. It’s so close to the original, you might just believe you’re dining at Ivar’s at Pier 54. While nothing truly replaces a visit to that famous seafood institution, this homemade version is an absolute game-changer for satisfying those deep-fried fish cravings between trips.
Imagine golden-brown, perfectly crispy cod with a tender, flaky interior, seasoned to perfection. This recipe isn’t just a meal; it’s an experience. For the ultimate Ivar’s-inspired feast, pair this fantastic fried cod with my Crockpot Clam Chowder. And don’t forget the essential sides: a generous pile of crispy fries and a dollop of my homemade French Fry Sauce. Get ready to impress your family and friends with this surprisingly simple yet utterly delicious seafood sensation!
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Why This Ivar’s Copycat Fried Cod Recipe Stands Out
The secret to truly exceptional fried fish lies in its breading, and this recipe delivers on all fronts. What makes this particular fish fry recipe so special is its unique blend of textures and flavors, which results in an unbelievably crispy and crunchy exterior. This desirable texture is achieved through the ingenious combination of finely crushed saltine crackers and a touch of rice flour. These two humble ingredients work in harmony to create a breading that adheres perfectly and fries up to golden perfection every time.
While the special cracker-flour blend is key, you also have the flexibility to use any brand of seafood breading mix you prefer. The grocery store offers a wide variety of seasoned fish fry mixes, so feel free to choose the one your family already loves or wants to try. Experimenting with different seasoned mixes can add subtle variations to the flavor profile, allowing you to customize your copycat Ivar’s experience. For those looking for recommendations, my personal favorites that consistently deliver excellent results include (affiliate links): McCormick’s Old Bay Seasoned Seafood Breading and Zatarain’s Seasoned Crispy Fish Fry.
Essential Tips for Perfect Fried Cod: FAQs Answered
When it comes to this fried cod recipe, you’ll be happy to know that both fresh and frozen cod fillets work beautifully. I’ve personally used both countless times with consistently delicious results. The key to success, regardless of whether you choose fresh or frozen, lies in proper preparation.
In either case, but especially crucial with frozen cod that has been defrosted, you must blot as much moisture as possible from each piece of cod before you begin the breading process. Use sturdy paper towels or a clean kitchen towel and gently press to absorb excess water. The reason for this important step is simple: moisture is the enemy of crispy breading. If the fish is too wet, the breading will struggle to adhere properly and might slip off once it hits the hot oil, leading to a less-than-perfect fry. A dry surface ensures a strong, even coating that will become wonderfully crisp.
Yes, absolutely! You can certainly opt for store-bought cracker meal to save yourself the step of crushing the saltine crackers by hand. It’s a convenient shortcut that won’t compromise the core flavor of the breading. However, there’s a subtle charm and a distinct textural advantage to crushing your own saltine crackers with a rolling pin. This method often leaves a few pieces that are slightly larger than others, creating a more varied and interesting “crispy crunch” texture that many find special and more akin to the restaurant experience. The slight inconsistencies in size can contribute to a more rustic and satisfying bite, enhancing the overall appeal of this homemade fried cod.
Rice flour is indeed a “secret ingredient” when it comes to achieving exceptionally crispy fried food breading, and it’s particularly effective in this Ivar’s copycat recipe. One of the magical qualities of rice flour is its lower oil absorption rate compared to regular wheat flour during the frying process. This means that as your cod cooks in the hot oil, the rice flour helps to create a barrier, preventing the fish from becoming greasy. The result is a piece of fried cod with a fantastically crispy, crunchy breading that stays light and non-greasy. It contributes significantly to that satisfying, golden-brown crust we all love, making every bite a delight.
For optimal results with deep-frying, it’s best to use an oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are excellent choices. These oils can withstand the high temperatures needed for frying without burning, ensuring your cod cooks evenly and develops that beautiful golden crust without imparting any off-flavors. Avoid olive oil or butter, as they have lower smoke points and will burn quickly, ruining the taste of your fish.
Getting the oil temperature just right is crucial for perfectly fried cod. You want the oil hot enough to create a crispy crust quickly, but not so hot that it burns the breading before the fish cooks through. The ideal temperature is usually around 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a small pinch of breading into it. If it immediately sizzles and floats to the top, forming tiny bubbles around it, your oil is ready. If it just sinks and does nothing, it’s not hot enough. If it instantly burns, it’s too hot.
The Ultimate Secret to Crispy, Golden Ivar’s Copycat Fried Cod Breading
So, just to be 100% crystal clear and ensure your homemade fried cod achieves that unmistakable Ivar’s crunch, here’s the straightforward yet incredibly effective secret to my Ivar’s Copycat Fried Cod breading:
The magic happens when you combine a sleeve of finely crushed saltine crackers and one tablespoon of rice flour with your favorite seasoned seafood breading mix. That’s truly it! There’s no complicated technique or exotic ingredient involved. Yet, the synergy between these three components results in the most delicious, perfectly crispy, and crunchy fried cod breading you can imagine. The saltines provide a rustic, savory base and contribute to the irregular texture, while the rice flour ensures a light, non-greasy finish. This simple blend elevates your ordinary fish fry to an extraordinary culinary experience. The secret is out, and now you can recreate it at home!
Pro Tip for Perfection: It’s absolutely crucial to use *regular* saltine crackers for this recipe. While butter crackers or varieties like Ritz might seem like a tasty alternative, they simply won’t yield the same crispy crunch and neutral flavor profile needed for this Ivar’s copycat. The unique texture and subtle saltiness of regular saltine crackers are indispensable for achieving the desired results. Stick to the classic, and your fried cod will thank you!
Serving Suggestions to Complete Your Ivar’s Experience
I know the temptation to “save a few calories” by baking this fish in the oven can be strong, but for an authentic and truly satisfying experience, please resist! This Ivar’s Copycat Fried Cod recipe is designed specifically for frying, and that’s how you unlock its full potential for crispiness and flavor. Baking simply won’t give you the same golden, crunchy exterior that makes this recipe so irresistible. Embrace the fry, and you’ll be rewarded with every single, delicious bite!
Serve your fried cod warm, straight from the skillet, for maximum enjoyment. Essential accompaniments include plenty of fresh lemon wedges – a squeeze of lemon brightens the flavors and cuts through the richness of the fried fish beautifully. No fried fish meal is complete without delicious dipping sauces! Prepare a batch of homemade tartar sauce and don’t forget my highly recommended homemade Fry Sauce for a truly authentic Pacific Northwest experience.
If you’re making larger batches, you can keep the cooked cod warm without losing its crispiness. Simply transfer the fried pieces to a baking sheet lined with a wire rack and place them in a preheated oven set to its lowest temperature (around 200°F / 95°C). Ensure the foil is loosely tented over the fish, or better yet, leave it uncovered, to prevent the breading from becoming soggy. This method allows steam to escape while keeping the fish warm and delightful.
Pro Tip: Let it Rest! Before your breaded cod hits the hot oil, allow it a few minutes to rest. After you’ve fully coated each piece of fish, arrange them on a tray or baking sheet. This brief resting period, even just 10-15 minutes, gives the breading a chance to “set” and adhere more firmly to the fish. This little bit of extra time helps create a more solid, stable coating that is less likely to fall off during frying, ensuring maximum crispiness. I often place the tray with the breaded cod in the refrigerator while I wait for the oil in the skillet to heat up, which also helps firm up the coating.
The Crinkled Cookbook is not in any way affiliated with Ivar’s restaurants. This recipe is Melinda’s best guess at what their special recipe for fried cod might be, crafted with love and a passion for great seafood.
A Culinary Legacy: The Inspiration Behind This Recipe
This cherished recipe for crispy fried cod holds a special place in my heart, as it comes directly from my Dad. He’s been perfecting this method for years, a true testament to his love for great seafood and his admiration for Ivar’s Acres of Clams at Pier 54 on the bustling Seattle waterfront. Many years ago, after countless visits and an endless appreciation for Ivar’s iconic fried fish, he set out to crack the code and create a homemade version that lived up to the legend.
Through experimentation and a keen palate, he developed this particular method for frying cod, which quickly became his culinary specialty. The joy and pride he takes in preparing this dish for family gatherings is infectious, and the results are always met with rave reviews. It’s more than just a recipe; it’s a family tradition, a link to cherished memories, and a tribute to the simple pleasure of expertly cooked seafood. So, a huge thanks, Dad, for sharing your incredible talent and this amazing recipe with all of us!
Explore More Beloved Family Recipes
There’s truly nothing quite like the warmth and comfort of family recipes. Each dish carries a story, a memory, and the love of someone special. Dive into these other treasured recipes, all shared by or inspired by the wonderful people in my family, bringing generations of flavor to your table. If you enjoyed this Ivar’s Copycat Fried Cod, you’ll surely love these:
- Homemade Biscuits (Easy, No Yeast Recipe)
- Candy Cane Cookies
- Easy Raspberry Jam (No Pectin, No Canning)
- Easy White Clam Sauce
If you tried my dad’s incredible recipe for Ivar’s Copycat Fried Cod or any other delightful recipe on my website, please take a moment to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Your feedback means the world and helps others discover these wonderful dishes!
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Ivar’s Copycat Fried Cod
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Ingredients
- 3 pounds fresh or frozen cod – defrosted and thoroughly blotted dry
- 1 ⅓ cups seafood breading mix – use your favorite variety of seasoned fish fry breading mix for added flavor
- 1 sleeve of saltine crackers – approximately 38-40 crackers, crushed very finely
- 1 tablespoon rice flour
- 2 large eggs – lightly whisked in a shallow dish
- 1 cup vegetable oil – or other high smoke point oil, for shallow frying
Instructions
Prepare Cod
- Begin by cutting the cod fillets into desired serving-sized chunks. This usually means pieces about 2-3 inches long. It is crucial to drain the cod very well and gently squeeze each piece using paper towels to remove as much excess water or liquid as possible, especially if the fish was previously frozen and defrosted. This vital step ensures the breading adheres properly and becomes wonderfully crispy when fried in hot oil, rather than steaming off.
Breading Process
- Place the sleeve of saltine crackers into a sturdy plastic zip-top bag. Using a rolling pin or the bottom of a heavy pan, crush the crackers into very fine crumbs. Transfer these cracker crumbs to a plate or shallow dish, then combine them thoroughly with the rice flour and your chosen seafood breading mix. Set this breading mixture aside.
In a separate shallow dish, whisk the 2 eggs until well blended. Take each piece of prepared cod, dip it into the whisked eggs, ensuring it’s thoroughly coated. Then, transfer the egg-coated cod piece directly into the dish with the breading mix and cracker crumbs, rolling and pressing gently to coat all sides evenly.
Once all the cod pieces are breaded, arrange them on a large baking sheet or tray. For best results, I highly recommend placing the breaded cod in the refrigerator for at least 10-15 minutes while you wait for the frying oil to heat up. This short resting period helps the breading adhere more firmly to the fish, preventing it from falling off during cooking and ensuring a truly crispy crust.
Frying to Perfection
- Heat the vegetable oil in a heavy-duty pan, preferably a cast-iron skillet, over medium-high heat. The oil should be about 1/2 to 1 inch deep. Test the oil for readiness: when it shimmers gently and a small piece of breading sizzles immediately upon contact, it’s ready. Carefully add the breaded fish in batches, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, or until the cod is golden brown, crispy, and cooked through (it will flake easily with a fork). Transfer the fried cod to a wire rack set over paper towels to drain any excess oil. Serve immediately with fresh lemon wedges and your favorite tartar or fry sauce.
Notes
Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science. For precise nutritional information, it is recommended to calculate based on the specific brands and quantities of ingredients used.