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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Season Cod: Lightly season the cod pieces with kosher salt and freshly cracked black pepper on all sides for flavor.
- 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.
- Prepare Breadcrumbs: Pour the panko breadcrumbs into a shallow dish and season them lightly with salt and pepper to enhance the crust’s flavor.
- 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.
- Coat Cod: Dip each cod piece into the batter, ensuring it is thoroughly coated. Shake off any excess batter gently to avoid clumping.
- 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.
- Repeat Coating: Repeat the dipping and breading process with all cod pieces to prepare for frying.
- Fry Cod: Carefully lower the breaded fish pieces into the hot oil without overcrowding the pan to maintain the oil temperature and crispiness.
- 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.
- 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.
- 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
