• Melinda O'Malley Keckler

Ivar's Copycat Fried Cod

Updated: Mar 15

When it comes to fried cod, I don't think there's anything better than what you find at Ivar's in Seattle with their perfectly crisped breading, but I think this recipe is really, really close. My Dad 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 his own method for frying cod, which for me, comes in very handy between visits to Seattle.



Ivar's Copycat Fried Cod

By James P. O'Malley, Special Guest of the Crinkled Cookbook


2-3 pounds fresh or frozen cod (defrosted)

1 1/3 cups seafood breading mix, such as Louisiana Fish Fry Seasoned Breading Mix

1 sleeve of saltine crackers (about 38-40 crackers) crushed fine

2 eggs, whisked

1 cup vegetable oil, for frying


Cut cod into serving-sized chunks. Drain 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. 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 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. 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.


Note: Links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to and recommend things or ingredients that I use or love.


It's amazing what a difference a sleeve of finely crushed saltine crackers makes! My dad has been making this fish for years and it's delicious every time. My kids are always so thrilled when he visits and makes this treat for us. He usually fries up thick slices of potatoes to serve on the side. Thanks for sharing your recipe with the Crinkled Cookbook Dad. XO

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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