Pan-Fried Cod with Rye Bread Crumbs

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

Thick cod loins are coated in toasted dark rye crumbs with lemon zest and dill, then pan-fried in butter until golden and flaky. Served with a quick skyr-caper sauce and buttered new potatoes. This Icelandic-inspired seafood recipe, ready in about 45 minutes, pairs cod loin fillets, skinless, dark rye bread, day-old, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 6 oz each) cod loin fillets, skinless
• 3 slices dark rye bread, day-old
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/4 cup all-purpose flour
• 2 eggs
• 3 tbsp unsalted butter
• 1 tbsp rapeseed oil
• 1/2 cup plain skyr
• 1 tbsp capers, chopped
• 1 tbsp lemon juice
• 1 lb baby new potatoes
• to taste flaky sea salt
• to taste black pepper

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Instructions

1. Step 1: Boil the new potatoes in salted water for 15-18 minutes until tender. Drain, toss with 1 tbsp butter and a pinch of salt, and keep warm.
2. Step 2: Tear the rye bread into pieces and pulse in a food processor into coarse crumbs. Toast the crumbs in a dry skillet over medium heat for 4-5 minutes, stirring, until crisp. Let them cool, then stir in the dill, lemon zest, 1/2 tsp salt and some pepper.
3. Step 3: Mix the skyr, capers, lemon juice and a pinch of salt in a small bowl. Chill until serving.
4. Step 4: Pat the cod dry and season lightly with salt. Set out three shallow dishes: flour, beaten eggs, and the rye crumbs. Dredge each fillet in flour, dip it in egg, then press it firmly into the crumbs on all sides.
5. Step 5: Heat the oil and remaining 2 tbsp butter in a large skillet over medium heat until the butter foams. Add the cod and fry for 4 minutes per side, turning once, until the crust is deep golden and the fish flakes easily (internal temperature 140°F).
6. Step 6: Rest the cod on a rack for 1 minute. Serve with the potatoes and skyr-caper sauce, plus lemon wedges.