Pan-Fried Garlic Butter Lingcod with Crispy Spud Spice Fingerling Potatoes
Fresh-caught lingcod, a hot cast iron pan, and a whole lot of garlic butter flavour. This easy pan-fried lingcod recipe pairs a crispy, golden crust with oven-roasted fingerling potatoes for one seriously good fish dinner.
The lingcod gets lightly coated in flour seasoned with Motley Que Garlic Butter Blast, then pan-fried in Double Butter Grillin' Oil until golden on the outside and tender and flaky inside. On the side, fingerling potatoes are roasted with Spud Spice until crispy, savoury and loaded with flavour.
Simple ingredients. Big flavour. And if you caught the fish yourself, even better. 🎣🔥
Ingredients
• 1 Lingcod Fillet
• 2 Tbsp Double Butter Grillin' Oil
• 2 Tbsp Garlic Butter Blast
• 1/3 Cup All-Purpose Flour
• 2 lbs Fingerling Potatoes, halved
• 2 Tbsp Spud Spice
• 2 Tbsp Olive Oil
• Salt & Pepper to taste
Directions
• Preheat oven to 425°F
• Cut fingerling potatoes lengthwise and drizzle with olive oil, followed by Spud Spice
• Roast for approximately 40 minutes, turning halfway through, until golden and crispy
• Preheat a large cast iron pan over medium-high heat
• Add 2 Tbsp Double Butter Grillin' Oil to the pan
• Combine Garlic Butter Blast with the flour
• Coat the lingcod in the seasoned flour mixture and place it into the hot oil
• Sear for approximately 5 minutes per side, or until golden and the fish reaches an internal temperature of 145°F
• Season with salt and pepper to taste and serve with the crispy Spud Spice fingerling potatoes
PRO TIPS
• Pat that fish dry. Before coating the lingcod, remove as much surface moisture as possible. Less moisture means a better crust.
• Get the pan hot first. You want to hear that sizzle the second the lingcod hits the cast iron. That's how you build that golden, crispy exterior.
• Don't mess with it. Once the fish hits the pan, leave it alone until it's ready to flip. If it's sticking, give it another minute. A good crust will naturally release from the pan.
• Give your spuds some space. Don't overcrowd the baking sheet. Spread the fingerlings out with the cut sides down so they roast and crisp instead of steaming.
• Want extra Spud Spice flavour? Hit the potatoes with a light dusting as soon as they come out of the oven. The hot potatoes grab onto that seasoning beautifully.
• Don't overcook your lingcod. Pull it once the thickest part reaches 145°F. You want moist, flaky fish, not something you could patch drywall with.
Then I'd finish the entire recipe page with a little branded closer:
CAUGHT IT. COOKED IT. CRUSHED IT. 🎣
Garlic Butter Blast isn't just for fish, and Spud Spice definitely isn't just for potatoes. Try them on chicken, seafood, veggies, popcorn and whatever else needs a swift kick in the flavour department.
Feed Your Obsession.