Description
This Crispy Fried Cod with Homemade Tartar Sauce features tender cod coated in a crispy, flavorful panko crust, served with a tangy, homemade tartar sauce. Perfect for a fish fry night or a satisfying dinner.
Ingredients
Scale
For the Fish:
- 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
- Lemon wedges, for serving
- Canola oil, for frying
For the 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, shallot, capers, lemon zest, lemon juice, dill, and parsley until well-mixed.
- Season to taste with salt and pepper.
- Refrigerate until ready to serve.
Prep Fish:
- Cut cod filets into 4-6 even pieces and pat dry with paper towels.
- Season lightly with salt and pepper.
Make Batter and Breading Stations:
- In a medium mixing bowl, whisk together eggs, flour, hot sauce, Dijon mustard, water, and Old Bay seasoning with a bit of salt and pepper until smooth.
- Pour panko breadcrumbs into a shallow dish, seasoning with salt and pepper.
Preheat Oil:
- In a high-sided skillet or braiser, pour in enough canola oil to come halfway up the fish (about ½-¾ inches).
- Heat oil over medium-high heat until the temperature reaches 350-375°F.
Batter and Coat Fish:
- Dip cod pieces in the flour and egg mixture, making sure they are well coated. Shake off any excess batter.
- Coat each piece in panko breadcrumbs and set aside on a plate.
- Repeat with the remaining fish.
Fry Fish:
- Once the oil is hot, gently lower fish into the oil, being careful not to overcrowd the pan.
- Cook for 2-3 minutes per side, or until the panko coating is golden brown and the cod is cooked to your liking.
- Transfer the fried fish to a paper towel-lined plate to drain excess oil. Season with a pinch of salt while still warm.
Serve:
- Serve the crispy fried cod with lemon wedges and the homemade tartar sauce on the side.
Notes
- If you prefer a healthier version, you can bake the fish instead of frying it. Brush the cod with oil and bake in a preheated oven at 400°F (200°C) for about 12-15 minutes or until golden and cooked through.
- You can adjust the level of heat in the batter by increasing or decreasing the amount of hot sauce.
- Leftover tartar sauce can be stored in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg