Ivar’s-Style Fried Cod Recipe: Crispy Seattle Seafood at Home

Ivar’s Copycat Fried Cod comes very close to the fried fish served at Seattle’s iconic waterfront restaurant. While nothing beats an in-person visit to Ivar’s at Pier 54, this simple recipe delivers that same crispy, crunchy bite at home—perfect between trips to the Seattle waterfront.

Serve with homemade tartar sauce and fry sauce and a side of fries or a light salad for a full seafood-style meal.

Three pieces of fried cod on a metal plate.

Why Melinda Loves this Recipe

The breading is what makes this fish special. It fries up incredibly crisp and crunchy thanks to finely crushed saltine crackers and a bit of rice flour.

Use whichever seasoned seafood breading mix your family prefers. The crushed saltines plus rice flour are the trick that gives the coating the distinctive texture.

Recipe FAQs

Does it matter if I use fresh or frozen cod?

Either fresh or previously frozen cod works well. If using frozen fillets, be sure to pat them very dry with paper towels or a clean kitchen towel before breading. Excess moisture prevents the coating from adhering properly and reduces crispness.

Can I use pre-crushed cracker meal instead of crushing saltines?

Yes—cracker meal saves time. However, crushing a sleeve of saltines by hand creates a mix of fine crumbs and small pieces that contributes a pleasant texture to the breading.

Why use rice flour?

Rice flour helps fried coatings stay crisp without absorbing as much oil as wheat flour. The result is a crunchy, non-greasy crust.

Crackers made into a fine powdered in a plastic bag.

The Secret to Perfect Fried Cod Breading

Here’s the simple secret to this Ivar’s copycat breading:

Mix a sleeve of finely crushed saltine crackers with one tablespoon of rice flour and your favorite seasoned seafood breading mix. That combination gives you a crisp, crunchy coating that fries up beautifully.

Pro Tip: Use plain saltine crackers. Butter crackers or Ritz-style crackers won’t give the same crunch or texture.

Eggs in a dish, cracker crumbs and sections of cod.

Tips for Serving Cod

This is a fried recipe—baking won’t deliver the same crisp, golden crust. Fry the cod and enjoy it immediately while hot and crunchy.

Serve with lemon wedges, tartar sauce, and fry sauce. Keep finished batches warm in a low oven with loosely tented foil so the coating stays crisp.

Pro Tip: Let the breaded fish rest a few minutes before frying. Chilling briefly in the refrigerator helps the coating set and cling to the fillets during cooking.

The Crinkled Cookbook is not affiliated with Ivar’s restaurants. This is a home cook’s attempt to recreate their classic fried cod.

The Inspiration

Melinda's dad frying cod in a cast iron skillet on the stove.

This is my dad’s method—he’s prepared this version for years as a fan of Ivar’s at Pier 54. It’s his specialty and the result is a family favorite.

More Family Recipes

Family recipes are the best. Try some other favorites from the collection for easy crowd-pleasers and comfort-food classics.

Pasta Salad with Italian Dressing
Homemade Biscuits (Easy, No Yeast)
Candy Cane Cookies
Easy Raspberry Jam (No Pectin)

If you try this recipe, please leave a star rating and share how it turned out in the comments.

Recipe

Ivar’s Copycat Fried Cod

A crispy, crunchy fried cod inspired by the classic Ivar’s preparation. Serve with tartar sauce, fry sauce, lemon wedges, and your favorite sides.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 581kcal

Ingredients

3 pounds fresh or frozen cod, defrosted
1 1/3 cups seasoned seafood breading mix (your preferred brand)
1 sleeve saltine crackers (about 38–40), crushed fine
1 tablespoon rice flour
2 eggs, whisked
1 cup vegetable oil, for frying

Instructions

Prepare

Cut the cod into serving-sized pieces. Pat each piece very dry with paper towels to remove as much moisture as possible—this step is essential so the breading will stick during frying.

Breading

Place saltine crackers in a zip-top bag and crush them with a rolling pin until finely ground. Combine the cracker crumbs with the rice flour and seafood breading mix on a plate or shallow dish.
In a separate dish, whisk the eggs. Dip each cod piece into the eggs to coat, then press into the breading mixture, turning to cover completely. Bread all pieces and arrange them on a large baking sheet. Chill briefly in the refrigerator while you heat the oil—this helps the coating adhere.

Fry

Heat the oil in a heavy skillet (cast iron works well). When the oil shimmers, add the fish and fry 3–5 minutes per side, turning once, until golden brown and cooked through. Drain on paper towels if needed and serve immediately with lemon wedges and tartar sauce.

Notes

Choose the seasoned fish fry mix your family likes best. The key to Ivar’s-style crispness is the finely crushed saltines combined with rice flour. Serve with clam chowder or other seafood sides for a complete meal. Nutrition figures are approximate and based on typical ingredient amounts.

Nutrition

Calories: 581 kcal
Protein: 43 g
Fat: 40 g

Nutrition details are estimates from a food database and should be used as a general guide.

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