Chef Steve Vardy's Pan Fried Cod!

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Chef Steve Vardy’s Pan-Fried Cod!

The cod fish has been a staple of the Newfoundland diet for hundreds of years.
Chef Steve Vardy, who’s charmed many high profilers such as The Rolling Stones, Wayne Gretezky & Kate Blanchett with his award-winning dishes, shows how to cook the perfect Pan-Fried Cod.

His #1 tip: when selecting your fresh fish, remember to always look for a pink hue in the fish.

  • Non-stick frying pan (to prevent your fish from sticking to the pan and flaking apart)


  • Fresh Cod
  • Canola oil
  • all purpose flour
  • 1/2 tsp salt
  • 1 Tbsp butter
  • lemon wedges


  1. Using a large bowl, lightly dust your fish in a flour.
  2. Pat it off on a separate plate, letting the excess flour come off.
  3. Heat oil in a large skillet over medium high heat.
  4. Add the cod to the pan – if it sizzles, then it’s the perfect temperature! Cook for 1-2min.
  5. Finish cooking the fish by adding your butter. Spoon the melted butter over the fish.
  6. Fry until golden brown. Usually about two minutes per side.
  7. Add a squeeze of lemon over the fish.
  8. Remove from the pan and plate it on a plate lined with paper-towel. Let any excess fat drain off.
  9. Place on another dish & season with sea salt.
  10. Serve with a lemon wedge & garish with salad, potatoes or green beans.

Just in his early 30’s, award winning Chef Stephen Vardy already holds over 15 years of experience. Raised in Newfoundland and proud of his heritage Stephen moved to Ottawa in 1992 and began to build his career. Entering the kitchen at the bottom of the brigade in 1994 Stephen quickly bulldozed up through the ranks to be the most talked about chef in Ottawa, Canada.

After training with revered chefs like Michael Smith, Robert Bourassa, John Taylor and many of New York’s finest he went on to open critically acclaimed Beckta Dinning and Wine with Stephen Beckta. It won him four consecutive CAA/AAA 4 diamond awards, two stars in Where to Eat in Canada (during his stay) and fourth best new restaurant in Canada by En Route Magazine. He was only 24 years old.

Stephen has since gone on to achieve Ottawa’s first Epicurean Chef of the year award 2006, 07, 3rd place in Canada’s Gold medal Plates, appear in Time Magazine along with dozens of other publications and establish other culinary land marks in Ottawa such as The Black Cat Bistro and Whalesbone Oyster House.

He has charmed stars and executives alike and continues to instigate the dining scene in Canada. To name A few; The Rolling Stones, Robert Plant, Liam Neesson, Kate Blanchett, Wayne Gretzky, Joni Mitchell, Diana Krall, Tori Spelling, Casper Weinberger, Rick Mercer, Allan Hawco, Shaun Majumder, Shelby Fenner, Prime Ministers, Premiers and Politicians have all passed through his kitchen doors.

Stephen has quickly won the hearts and stomachs of diners and critics, offering charm and passion with guests in addition to his diverse culinary arsenal. His cuisine is intensely personal and showcases the skilled technique and great respect for the traditional roots it spawns from.

  • Todd Perrin’s Fishcakes With a Twist Recipe

  • Chef Steve Vardy’s Blueberry Doughboys!

  • Todd Perrin’s Newfoundland Mussels Recipe

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