Tired of your usual dinner rotation? These Fried Cod Bowls will help you shake things up. They are made with flaky, tender cod, fried into a crispy cutlet, added onto a bed of rice, and topped with a yummy avocado salad. These bowls are versatile, healthy, and the perfect unique dinner idea you’ve been looking for.

🍲 Ingredients

Cod – Cod is a mild tasting fish that is flaky and delicious. It is prized for being lean, and a low-calorie protein that’s packed with vitamins and minerals such as vitamin B12, selenium, and phosphorus. Cod is so versatile because of its mild flavor, and there are so many different ways you can enjoy it such as in tacos, bowls, or more.

Avocado – Avocado are so creamy and delicious. They are a staple in making foods like guacamole but are also great in salads and as a topper in bowls like these Cod Bowls. They pack on the nutrients as well as they are high in fiber, potassium, B vitamins, vitamin K & E, and so much more.

👩‍🍳 How to Make Fried Cod Bowls

For the rice –

1. Rinse the rice: Add the rice to a medium bowl and fill with 1-2 cups of cold water. Swish the rice around for about 1 minute, use your hands to swish the rice around, drain the water and do this a few more times until the water runs mostly clear. You can also add the rice to a fine mesh sieve and run cold water over it until the water runs clear.
2. Cook the sushi rice according to package directions.
3. Let the rice sit for 10 minutes with the lid off.
4. While the rice cools, add the rice vinegar and sugar to a small pot and heat over medium heat, stirring often, until the sugar has dissolved. Set aside to cool.
5. Once the rice and vinegar mixture have cooled a bit, mix the vinegar mixture into the rice. The rice may seem a bit wet at first but as it continues to cool it will dry. Set aside.

For the avocado salsa –

1. In a bowl gently toss together the diced avocado, chili crisp (start with 1 tsp and add more to taste), pressed garlic, lime juice and salt. Set aside.

For the cod –

1. Add a piece of parchment paper or plastic wrap to a cutting board, add a cod filet and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to GENTLY pound the cod filets to about ½ inch thickness. Season each piece of cod well with salt and pepper and set aside.
2. Add the flour to a shallow bowl or a plate.
3. Add the eggs to a shallow bowl with the soy sauce and whisk to combine.
4. In a shallow bowl mix together the panko breadcrumbs, ground turmeric, salt, ground pepper, garlic powder and onion powder.
5. Bread each cod filet by dipping pieces of cod one at a time in the flour. Then, dip into the whisked egg mixture and let any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the cod filets. Add each breaded cod filet to a parchment lined sheet pan or plate.
6. To a large frying pan add avocado oil about 1/4 inch deep. Turn to medium-high heat. When the oil is hot, turn to medium heat and shallow fry 2 cod filets at a time for 2-3 minutes per side, until golden brown and cooked through to 145F when read on an instant read thermometer. Remove the cod filet to a paper towel lined plate and fry the next batch of cod filets, until all are fried.

Assemble the plates –

1. Divide the cooked rice and avocado salad between 4 bowls. Then, cut the cod filets (sort of katsu chicken style) and serve on top of the rice or serve whole.Serve with a drizzle or side of spicy mayo.

🪄 Tips and Tricks

• Rinse the rice: This helps remove excess starch. This is a crucial step for achieving that perfect, non-sticky texture. You can either swish the rice in a bowl of cold water and drain it a few times until the water runs mostly clear, or use a fine mesh sieve under running cold water.
• Be gentle when tossing: Avocado is delicate, so a light hand is key to keep the diced pieces intact and not turn the salsa into a mushy paste.
• Get the oil hot: If the oil isn’t hot enough, the breading on the fish will get soggy and greasy instead of crispy. A quick way to test is to drop a small pinch of breadcrumbs into the oil—if they sizzle immediately, you’re good to go.

🗒 Variations

If you are looking for other ways to use cod, here are some other recipes I think you’ll enjoy:

• Easy Recipe for Baked Cod (Blue Zone Meal)
• Cheesy Cod Fish Balls
• Coconut Milk Poached Cod with Tomato, Garlic and Spinach
• Easy Pan Fried Cod

🗒 Best served with

• Greek Potatoes
• Greek Style Roasted Vegetables
• Fluffy Greek Pita Bread
• Easy Chopped Salad

👝 How to Store Leftovers

Store leftovers from these Fried Cod Bowls separately and assemble when you’re ready-to-enjoy. To reheat the fish, you can pan-fry it again on low to keep it crispy. The avocado will likely brown, but it’ll still taste fine. The lime juice, and storing it in an airtight container can help keep it fresh.

🤔 Common Questions

Pan Fried Cod Culet Bowls

No ratings yet

These yummy Fried Cod Bowls are the perfect dinner idea when you're running out of ideas! Topped with avocado salsa, and spicy mayo, but perfectly customizable with your fav toppings.

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Japanese-Inspired

Servings 4 bowls

Calories 575 kcal

Ingredients

  

1x2x3x

For the rice

• 1 cup uncooked sushi rice
• 3 tbsp rice vinegar unseasoned
• 1 1/2 tbsp sugar

For the avocado salad

• 1-2 tsp chili crunch, to your tastes
• 2 avocado, peeled, pitted and diced
• 1 garlic clove, pressed
• 2 tbsp lime juice, about 2 limes
• 1/2 tsp kosher salt

For the cod

• 4 cod filets, about 1lb (450-500grams) total, on the thinner side
• ½ cup all purpose flour
• 2 eggs Happy Egg Co.
• 1/2 tsp soy sauce
• 3/4 cup panko breadcrumbs
• ½ tsp ground turmeric powder
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Avocado oil for frying

For serving

• spicy mayonnaise of choice

Shop Ingredients on Jupiter

Instructions

 

For the rice –

• Rinse the rice: Add the rice to a medium bowl and fill with 1-2 cups of cold water. Swish the rice around for about 1 minute, use your hands to swish the rice around, drain the water and do this a few more times until the water runs mostly clear. You can also add the rice to a fine mesh sieve and run cold water over it until the water runs clear.
• Cook the sushi rice according to package directions.
• Let the rice sit for 10 minutes with the lid off.
• While the rice cools, add the rice vinegar and sugar to a small pot and heat over medium heat, stirring often, until the sugar has dissolved. Set aside to cool.
• Once the rice and vinegar mixture have cooled a bit, mix the vinegar mixture into the rice. The rice may seem a bit wet at first but as it continues to cool it will dry. Set aside.

For the avocado salsa –

• In a bowl gently toss together the diced avocado, chili crisp (start with 1 tsp and add more to taste), pressed garlic, lime juice and salt. Set aside.

For the cod –

• Add a piece of parchment paper or plastic wrap to a cutting board, add a cod filet and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to GENTLY pound the cod filets to about ½ inch thickness. Season each piece of cod well with salt and pepper and set aside.
• Add the flour to a shallow bowl or a plate.
• Add the eggs to a shallow bowl with the soy sauce and whisk to combine.
• In a shallow bowl mix together the panko breadcrumbs, ground turmeric, salt, ground pepper, garlic powder and onion powder.
• Bread each cod filet by dipping pieces of cod one at a time in the flour. Then, dip into the whisked egg mixture and let any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the cod filets. Add each breaded cod filet to a parchment lined sheet pan or plate.
• To a large frying pan add avocado oil about 1/4 inch deep. Turn to medium-high heat. When the oil is hot, turn to medium heat and shallow fry 2 cod filets at a time for 2-3 minutes per side, until golden brown and cooked through to 145F when read on an instant read thermometer. Remove the cod filet to a paper towel lined plate and fry the next batch of cod filets, until all are fried.

Assemble the plates –

• Divide the cooked rice and avocado salad between 4 bowls. Then, cut the cod filets (sort of katsu chicken style) and serve on top of the rice or serve whole.Serve with a drizzle or side of spicy mayo.

Notes

• If you love these bowls you’re sure to enjoy our Fried Chicken Cutlet Bowls
• Be quite gentle when pounding the cod filets thinner; it’s a delicate fish!

Nutrition

Calories: 575kcal | Carbohydrates: 79.4g | Protein: 32.1g | Fat: 14.7g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 8g | Cholesterol: 144.8mg | Sodium: 1436mg | Fiber: 6.7g | Sugar: 6.6g

Review This Recipe Let us know how it was!