If you’re looking for an easy cod fritters recipe, this one comes together without much effort and works especially well when people are over. You can set them out, let everyone grab a few, and not worry about timing everything perfectly.
They’re crisp on the outside, soft in the middle, and have just enough flavor from the corn and jalapeño to keep them interesting without overdoing it. It’s the kind of food that disappears quickly, which is usually a good sign.
They also hold up well as a lighter seafood option. Cod is a lean source of protein, and because these are pan-fried in small portions, they don’t feel overly heavy.
Daniel Ruiz is a retired high school coach based in Tampa, Florida who contributed this recipe. He started making these when his kids were younger and still pulls them out now when friends come by, especially if he wants something easy that people can snack on without much setup.
What makes these Fritters Great
There’s nothing complicated here, but the combination is perfect. The corn adds a little sweetness, the jalapeño gives a bit of heat, and the cod keeps everything grounded. The batter holds it together without making it dense.
I like adding a squeeze of lime right before serving, which cuts through the richness and brightens everything up without changing the recipe too much
The Recipe
What you’ll need
- 1 cup canola oil
- 1 cup frozen corn, thawed
- 1 fresh jalapeño, finely chopped
- 2 cod fillets (about 8 ounces total), cut into small pieces
- 1 box muffin mix (about 8.5 ounces)
- 1/2 cup sour cream
- 1 large egg
- 1 tablespoon seafood seasoning
- Remoulade sauce, for serving (optional)
- Lime wedges (optional)
Servings: 24 fritters
How to make them
Heat the oil in a large skillet over medium heat.
In a food processor or bowl, pulse or chop the cod into small pieces. Add the corn, jalapeño, muffin mix, sour cream, egg, and seasoning. Mix until combined.
Scoop rounded tablespoons of batter into the hot oil, working in batches so you don’t crowd the pan.
Cook for about 2 to 3 minutes per side, until golden and cooked through.
Transfer to a paper towel-lined plate and repeat with the remaining batter. Serve warm with remoulade if using, and a squeeze of lime if you like.
A couple things to keep in mind
The oil should be hot enough that the fritters sizzle right away, but not so hot that they brown too quickly before cooking through. If they’re getting dark too fast, lower the heat slightly.
Also, don’t worry too much about making them perfect. Slightly uneven shapes actually make them feel more like something homemade and less like something you ordered out.
If you want a quick refresher on seafood handling, the FDA seafood safety guide is always a good one to have.
How people usually serve these
They work well:
- as a starter when friends come over
- as a main with a simple salad
- or even as something to put out while everything else is still cooking
A dipping sauce helps, but they’re good on their own too.
This isn’t the kind of recipe you make once and forget about. It is the kind of thing people keep reaching for. It’s easy, it makes a lot, and it works in a lot of different situations.Â
If you’ve got people over, or just want something a little different from the usual dinner, this is a good one to have in your back pocket.
For more seafood recipe ideas, visit our Seafood Recipes section.
Daniel Ruiz is a retired high school coach based in Tampa, Florida who contributed this recipe. He enjoys simple, shareable meals, being outdoors, and cooking for a full house on weekends when the grandkids are over.
