Go Back
Golden garlic butter cod strips with sweet chili lime sauce on a floral plate
Print Recipe

Garlic Butter Cod Strips with Sweet Chili Lime Sauce

Crispy garlic butter cod strips seared golden and served with a sweet, tangy chili lime dipping sauce — ready in 25 minutes with no deep fryer required.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 340kcal

Ingredients

For the Cod Strips:

  • 11/2 lb cod fillets, cut into 1-inch strips
  • 1/3 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 clove garlic, minced
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 2 tbsp chopped fresh parsley

For the Sweet Chili Lime Sauce:

  • 1/3 cup (80ml) Thai sweet chili sauce
  • 2 tbsp fresh lime juice
  • 1 tsp fish sauce (optional)
  • 1 clove garlic, minced
  • 1/2 tsp honey
  • Pinch red pepper flakes

Instructions

  • Slice the cod fillets into 1-inch-wide strips and pat dry thoroughly with paper towels.
  • In a shallow dish, whisk together the cornstarch, smoked paprika, garlic powder, salt, and pepper.
  • Dredge each cod strip in the seasoned cornstarch, then shake off the excess until only a faint coating remains.
  • Melt the butter in a large skillet over medium heat. Add the minced garlic and stir for about 30 seconds, until fragrant and pale gold.
  • Lay the cod strips into the garlic butter in a single layer, leaving space between each piece. Sear 2–3 minutes per side, until golden and opaque throughout.
  • Spoon the remaining butter over the strips for the last 30 seconds of cooking, then remove from heat. Squeeze fresh lime juice over the top and sprinkle with lime zest. Let rest 1 minute in the pan.
  • While the cod rests, whisk together the sweet chili sauce, lime juice, minced garlic, fish sauce, honey, and red pepper flakes in a small bowl. Taste and adjust with extra lime or honey as needed.
  • Transfer the cod strips to a serving plate, spoon any remaining pan butter over the top, and garnish with chopped parsley. Serve with the sweet chili lime sauce alongside.

Notes

  • Pat the cod dry twice — once before cutting and once after — to keep the cornstarch crust from turning gummy.
  • Use a light hand with the cornstarch dredge; shake off the excess until the coating is barely visible for the crispest result.
  • Cook in two batches if your skillet can't fit all the strips with space between them — crowding softens the crust.
  • The sauce can be made up to 5 days ahead and stored in the refrigerator.
  • Leftover cod strips reheat best in a 300°F oven for 8–10 minutes; the microwave will make the crust rubbery.
  • If using frozen cod, thaw completely and pat very dry before cutting — frozen fish holds significantly more moisture.