Crispy Fried Cod with Homemade Tartar Sauce Recipe

If you’re craving something irresistibly crunchy on the outside with tender, flaky fish inside, nothing beats this Crispy Fried Cod with Homemade Tartar Sauce Recipe. It’s the kind of dish that turns any ordinary day into a celebration of flavors. The golden panko crust gives the cod a tantalizing crunch, while the homemade tartar sauce adds a creamy, tangy kick that perfectly complements every bite. Whether you’re cooking for a cozy family dinner or eager to impress friends, this recipe brings the kind of comfort and freshness that will have everyone asking for seconds.

Ingredients You’ll Need

This Crispy Fried Cod with Homemade Tartar Sauce Recipe keeps things straightforward yet delivers big on flavor and texture. Each ingredient plays a special role, from the flaky cod to the zesty herbs, ensuring every mouthful is perfectly balanced.

• 1 ½ lbs center cut cod, skin removed: The star of the show, providing tender, flaky fish perfect for frying.
• 2 eggs, lightly beaten: Helps create that luscious batter that adheres beautifully to the cod.
• ½ cup flour: Adds structure and helps the batter stick to the fish.
• ¼ cup water: Keeps the batter light and smooth for an even coating.
• 1 tablespoon hot sauce: Adds a subtle kick to the batter, bringing a hint of heat without overpowering.
• 2 teaspoons Dijon mustard: Gives depth and a mild tang to the batter, boosting flavor complexity.
• 1 ½ teaspoons Old Bay seasoning: The perfect spice blend that elevates the seafood’s natural taste.
• 1 ½ cups panko breadcrumbs: Essential for that crispy, airy crust that makes every bite addictive.
• Kosher salt and freshly cracked black pepper: Basic seasoning that brings out natural flavors.
• Lemon wedges: Bright citrus to finish and balance the richness.
• Canola oil: Ideal for frying because of its neutral flavor and high smoke point.
• ¾ cup mayonnaise: The creamy base for the homemade tartar sauce.
• ¼ cup chopped cornichons or dill pickles: Adds crunch and a punch of acidity to the sauce.
• 1 small shallot, minced: Contributes a gentle onion flavor with a touch of sweetness.
• 1 tablespoon capers, chopped: Briny bursts that make the tartar sauce truly irresistible.
• 1 teaspoon lemon zest & 3 tablespoons lemon juice: Provides fresh, citrus brightness throughout the sauce.
• 1 tablespoon minced fresh dill: Aromatic herb that pairs perfectly with seafood.
• 1 tablespoon minced fresh Italian parsley: Adds freshness and a hint of earthiness to balance flavors.

How to Make Crispy Fried Cod with Homemade Tartar Sauce Recipe

Step 1: Whip Up the Homemade Tartar Sauce

Start by mixing together the mayonnaise, chopped pickles, minced shallot, capers, lemon zest, lemon juice, dill, and parsley in a bowl. This combination is where the magic happens — the tangy crunch of pickles and capers paired with fresh herbs makes an unbeatable sauce that’s creamy yet bursting with flavor. Taste it and season with salt and pepper to make it sing. Pop it into the fridge so the flavors meld while you prepare the fish.

Step 2: Prep and Season the Cod

Cut your center-cut cod filets into 4 to 6 evenly sized pieces for consistent cooking. Make sure to pat each piece dry with paper towels, because moisture is the enemy of a crisp crust. Lightly season all sides with kosher salt and freshly cracked black pepper — this step enhances the cod’s natural flavor and lays the foundation for a delicious bite.

Step 3: Prepare the Flavorful Batter

In a medium bowl, whisk together the eggs, flour, water, hot sauce, Dijon mustard, Old Bay seasoning, and a pinch of salt and pepper until smooth. This batter strikes the perfect balance—light enough to let the cod shine but thick enough to hold the crispy panko coating.

Step 4: Coat the Cod with Panko Breadcrumbs

Pour the panko breadcrumbs into a shallow dish and season them lightly with salt and pepper. Dip each piece of cod into the batter, making sure it’s generously coated, then shake off any excess before pressing it firmly into the panko. The panko creates that iconic, golden crunch essential to this Crispy Fried Cod with Homemade Tartar Sauce Recipe.

Step 5: Fry to Golden Perfection

Heat canola oil in a high-sided skillet to about 350-375°F — a temperature perfect for frying without greasiness. Carefully lower the coated cod pieces into the hot oil, making sure not to overcrowd the pan so they fry evenly. Cook for about 2 to 3 minutes per side, or until the cod is cooked through and the panko turns a gorgeous golden brown. Drain the fish on paper towels and finish with a light pinch of salt while still warm.

How to Serve Crispy Fried Cod with Homemade Tartar Sauce Recipe

Garnishes

Fresh lemon wedges are your best friend here — a quick squeeze right before eating cuts through the richness and adds a bright lift. A sprinkle of chopped fresh parsley or dill on top makes everything look even more inviting and boosts freshness.

Side Dishes

This Crispy Fried Cod with Homemade Tartar Sauce Recipe pairs wonderfully with classic crispy fries for a nostalgic feel. For a lighter touch, serve alongside a crisp green salad, coleslaw, or steamed vegetables. Don’t underestimate how a simple side of roasted asparagus or grilled corn can elevate the entire meal.

Creative Ways to Present

For an extra fun dinner, turn these crispy cod pieces into handheld fish tacos with slaw, avocado slices, and a drizzle of tartar sauce. Another idea is to serve the cod over a bed of buttered rice or creamy mashed potatoes, with tartar sauce dolloped attractively on the side. It’s casual, impressive, and absolutely delicious.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the cod and tartar sauce separately in airtight containers in the refrigerator. The fish stays freshest for up to 2 days, while the tartar sauce can last up to 4 days thanks to its mayo base and acidic components.

Freezing

Because fried foods tend to lose their crunch when frozen and reheated, freezing the cooked cod isn’t ideal. However, you can freeze raw coated cod pieces on a baking sheet, then transfer to a freezer-safe bag to keep for up to 1 month. Thaw before frying for best results.

Reheating

To bring leftovers back to life, avoid microwaving which will make the coating soggy. Instead, reheat cod in a preheated oven at 375°F on a wire rack for 8-10 minutes until crispy again. Serve immediately with freshly stirred tartar sauce.

FAQs

Can I use a different type of fish?

Absolutely! While this Crispy Fried Cod with Homemade Tartar Sauce Recipe shines with cod’s mild flavor and flaky texture, other white fish like haddock, pollock, or tilapia will also work well.

Can I make the tartar sauce in advance?

Yes! The tartar sauce actually tastes better if made a few hours ahead or even the day before. The flavors have time to meld beautifully in the refrigerator.

What if I don’t have panko breadcrumbs?

While panko is preferred for its airy crispiness, you can substitute regular breadcrumbs in a pinch. Just expect a denser, less crunchy crust.

How do I know when the oil is hot enough for frying?

Using a kitchen thermometer is best—350-375°F is the sweet spot. Alternatively, drop a small piece of batter in the oil; if it sizzles and rises immediately, the oil is ready.

Is this recipe suitable for a gluten-free diet?

Not as is, but you can substitute gluten-free flour and gluten-free breadcrumbs to make a delicious gluten-free version of this Crispy Fried Cod with Homemade Tartar Sauce Recipe.

Final Thoughts

This Crispy Fried Cod with Homemade Tartar Sauce Recipe is a shining example of how simple ingredients and straightforward techniques come together to create something truly special. The golden crunch paired with fresh, tangy tartar sauce will quickly make this one of your go-to dishes for any occasion. Roll up your sleeves, try it for yourself, and watch how this classic favorite becomes a beloved staple in your kitchen.

Crispy Fried Cod with Homemade Tartar Sauce Recipe

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This recipe features crispy fried cod coated in a flavorful panko crust, paired perfectly with a fresh homemade tartar sauce. The fish is lightly seasoned and dipped in a seasoned batter before frying to golden perfection, making it an irresistible dish that’s perfect for a satisfying dinner or lunch.

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Ingredients

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Fish and Coating

• 1 ½ lbs center cut cod, skin removed
• 2 eggs, lightly beaten
• ½ cup flour
• ¼ cup water
• 1 tablespoon hot sauce (like Crystal or Tabasco)
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons Old Bay seasoning
• 1 ½ cups panko breadcrumbs
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Canola oil, for frying
• Lemon wedges, for serving

Homemade Tartar Sauce

• ¾ cup mayonnaise
• ¼ cup chopped cornichons or dill pickles
• 1 small shallot, minced
• 1 tablespoon capers, chopped
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh Italian parsley
• Salt and pepper, to taste

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Instructions

1. Make Tartar Sauce: In a mixing bowl, stir together mayonnaise, chopped pickles, minced shallot, chopped capers, lemon zest, lemon juice, fresh dill, and parsley until the mixture is well combined and creamy.
2. Season Tartar Sauce: Taste the tartar sauce and season with salt and pepper accordingly, then refrigerate it until ready to serve to allow flavors to meld.
3. Prepare Cod: Cut the cod filets into 4 to 6 even pieces and pat them dry thoroughly using paper towels to remove excess moisture, which helps achieve a crispy crust.
4. Season Cod: Lightly season the cod pieces with kosher salt and freshly cracked black pepper on all sides for flavor.
5. Prepare Batter: In a medium mixing bowl, whisk together eggs, flour, hot sauce, Dijon mustard, water, Old Bay seasoning, and a pinch of salt and pepper until creating a smooth batter.
6. Prepare Breadcrumbs: Pour the panko breadcrumbs into a shallow dish and season them lightly with salt and pepper to enhance the crust’s flavor.
7. Heat Oil: In a high-sided skillet or braiser, pour enough canola oil to come halfway up the fish pieces (about ½ to ¾ inches deep). Heat the oil over medium-high heat until it reaches a temperature of 350-375°F, ideal for frying.
8. Coat Cod: Dip each cod piece into the batter, ensuring it is thoroughly coated. Shake off any excess batter gently to avoid clumping.
9. Bread Cod: Immediately coat the battered cod pieces in the seasoned panko breadcrumbs, pressing lightly to adhere. Set aside the breaded pieces on a plate.
10. Repeat Coating: Repeat the dipping and breading process with all cod pieces to prepare for frying.
11. Fry Cod: Carefully lower the breaded fish pieces into the hot oil without overcrowding the pan to maintain the oil temperature and crispiness.
12. Cook Fish: Fry the cod for 2-3 minutes per side, or until the panko coating turns a beautiful golden brown and the fish is cooked through and flaky.
13. Drain Fish: Transfer the fried cod to a paper towel-lined plate to absorb excess oil. While still warm, season lightly with a pinch of salt to enhance flavor.
14. Serve: Serve the crispy fried cod hot with lemon wedges on the side and a generous portion of homemade tartar sauce for dipping.

Notes

• Patting the cod dry before coating ensures a crispier crust.
• Do not overcrowd the frying pan to keep oil temperature steady and avoid soggy coating.
• Use a thermometer to maintain oil temperature between 350-375°F for optimal frying results.
• The tartar sauce can be made a day ahead and refrigerated to deepen its flavor.
• Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American