If you are dipping in olive oil and melted butter, the coating is guaranteed to slide off. You should be dipping first in beaten egg, then dip the eggy fish in the coating, and then the pan is the thing that needs to be coated in oil and butter. You also didn’t say what kind of pan you are using. A nonstick pan or a well-seasoned carbon steel pan would enable the fish not to stick, though the coating will come off no matter what if you continue to dip the fish first in butter and oil.

I would also try panko crumbs instead of flour. Ian’s Panko Crumbs are available in most supermarkets, Targets and Whole Foods, and are quite good.

Dipping in egg first seems very counterintuitive, but that is the standard way to bread anything. If you don’t want to bread the fish, just cook it gently in a large amount of buttter, season with salt and lemon at the end. Its lik epoaching in butter. Easy and delicious.

The butter/oil dip seems problematic to me as well. Maybe dredge the fish lightly in the flour mixture first, then the oil/butter/lemon and dredge again ?

Olive oil can't hold up in high heat. Try avocado oil.

I tried to search the recipe, but all I could find that were dipping in butter and olive oil and then breading, were baking the fish. If you still want to fry, like mentioned by other posters above, dip in dry-then egg-then dry mix again. Let set 5 minutes.

Now, I like Pam. A lot don't, but it works for me. Spray cold pan (stainless steel) with Pam, then add olive oil and heat. If you have a well seasoned cast iron, skip the Pam. Try to turn only once. Use a good flat turner to start the flip. I usually use two. one to start and one to guide.

Could be the pan as well. Some are stickier than others....

Thanks so much for your responses. I followed the recipe and coating in egg and/or panko would change it completely. It was delicious so I don't want to do that. I did use a cast iron pan. Here's the recipe .....Baked Cod with Lemon and Garlic

Ahh, so it IS baked. Don't get the oil too hot to start. After taking out of oven, let rest a minute or so. That should let it release from the pan. Use a thin spatula, pancake turner, to take out of pan. It sounds delicious.

Thanks, Sherry. Yes, it IS delicious. But please note that it was when I first tried to flip it in the pan and then remove it from the pan (BEFORE putting it back and putting it in the oven) that it stuck. I think you're right, though, that I may have had the oil too hot. I didn't think so but that makes sense.

Since you are just getting a brown on the crust, it won't have to be that hot. I am going to try this recipe. I need a new fish recipe for my picky husband. He loves fried and lemon on fish. This will be better than the normal fried I fix.

What did you serve for sides?

ETA: You might want to reseason your pan the day before using. Coat with canola oil, heat, then let cool. Wipe out extra oil with paper towel.

I served with steamed broccoli and mashed potatoes. Yummy. Please let me know how it works out for you and if it sticks. Thanks!

I have made that recipe and it is delicious! I used a non-stick skillet though and didn't have any trouble.

I make cod much the same way. However, I dry the filet well with paper towels and then shake it in a bag of flour. Then I dip it in oil, butter, lemon and spices and finally, more flour ( or buttered cracker crumbs) If you are baking it, make sure to butter the cast iron pan. Any fish that is overcooked will fall apart though.

Thanks, Elizabeth. Yup - I dried it with paper towels. The cast iron pan already had butter/olive oil in it from initial frying and I added a touch more. Fortunately, the fish wasn't overcooked. And it started sticking to the pan (primarily the coating) right from the start.

Every recipe you red on the internet won't work....this is one. no way will flour stick to a piece of fish coated with olive oil.
My modification would be to coat the fish with the seasoned flour, then brown in a mix of olive oil and butter, turn once and immediately remove from the fire, pour the lemonjuice and garlic and a bit more olive oil over it....when the lemon has caused the fish to release from the pan, turn and bake until done.

Good tip. Thanks, Linda

Oh this recipe looks fantastic!!! I seldom buy fish, but I'm going to make an exception!!! Funny how there are so many raving comments but for a couple where they say the breading didn't stick. I'm wondering if the reviewers made it *before* she added the breading step. She said Step 5 was added, the searing of the fish. Prior to that it was probably baked from the start.

I forgot to add that I always bake my cod fish. I don't think that recipe as printed will work either.

The recipe seems fine to me as is but fails to add some good teaching information. Some are really good at adding important information about variables. All our ovens are different as well as our burners/pans.

I always start my chosen cast iron on a burner that fits the flame low and slow. While prepping...I can always turn it off if I get distracted. Med-high on my gas burner means 'medium'. My oven in that recipe would be not over 350. Setting the rack just below the middle. (I can always hit the broiler for the last 2 minutes)

I would start with a fresh clean/oiled pan. Wiped out good before a new meal.

Not sure why some on-line recipe bloggers post a dozen pics of the same finished dish rather than process shots and what happens when something sticks after two minutes...wait another 1 minute until the liquid and the proteins help to release... just like a burger. It will release if given the time before turning...90% of the time depending on your pans seasoning.

I've prepared cod a hundred ways having caught many. One family reunion we caught over a 100 that may be close to 200lbs. Fresh, frozen, salted cure. All great.

Thawed from frozen I always let the fillets sit uncovered in the fridge for at least a few or 6 hours. Giving it a very dry surface.

I'm guessing your pan was a bit hot and adding the extra minute may have lifted easily.

Burgers we like med-rare on the rare side. They stick on the first side but release after the 5-7 minute timing. 2-3 minutes they are stuck, (I check). They are obviously rare since the side up is rare...flip for a minute or two ...perfect.

Never do the smoking hot pan like showy chefs. I don't want blackened anything.

I would not change the recipe like you stated...just pay attention to your heat/method. (I have a similar recipe but add olives, capers, cherry tomatoes...)