If you are craving a dish that combines the perfect crunch with fresh, vibrant flavors, the Crispy Fried Cod with Homemade Tartar Sauce Recipe is your new go-to. This recipe offers golden, perfectly fried pieces of cod that are tender on the inside, paired with a tangy, herb-filled tartar sauce that you can make from scratch. It’s a crowd-pleaser that brings the luxury of classic fish and chips right into your own kitchen, with a homemade touch that simply can’t be beat.
Ingredients You’ll Need
The beauty of this Crispy Fried Cod with Homemade Tartar Sauce Recipe lies in its simple yet essential ingredients. Each item contributes to creating a symphony of flavors and textures—from the moist, flaky cod to the irresistibly crunchy panko coating and the zesty, creamy tartar sauce.
- Center cut cod (1 ½ lbs): Choose skinless for easier frying and the perfect flaky texture.
- Eggs (2, lightly beaten): These help the batter stick to the fish for that ultimate crispy finish.
- Flour (½ cup): It creates the base for the light and flavorful batter.
- Water (¼ cup): Mixes with the flour and eggs to smooth out the batter consistency.
- Hot sauce (1 tablespoon): Adds a subtle kick to the batter that elevates the flavor.
- Dijon mustard (2 teaspoons): Brings a sharp, tangy note that balances beautifully with the fish.
- Old Bay seasoning (1 ½ teaspoons): Classic seafood seasoning that infuses the batter with depth and warmth.
- Panko breadcrumbs (1 ½ cups): Key to achieving that irresistible crunch.
- Kosher salt and freshly cracked black pepper: To season perfectly throughout the dish.
- Lemon wedges: For fresh brightness when served.
- Canola oil: Ideal for frying due to its high smoke point and neutral flavor.
- Mayonnaise (¾ cup): The creamy base of the homemade tartar sauce.
- Chopped cornichons or dill pickles (¼ cup): Add crunch and a touch of acidity to the sauce.
- Minced shallot (1 small): Provides a mild onion flavor with a slight sweetness.
- Chopped capers (1 tablespoon): Adds a salty tang that’s essential to tartar sauce.
- Lemon zest (1 teaspoon) and lemon juice (3 tablespoons): Fresh citrus brightens the sauce to make it zingy and fresh.
- Minced fresh dill and Italian parsley (1 tablespoon each): Fresh herbs to make the tartar sauce vibrant and herbaceous.
How to Make Crispy Fried Cod with Homemade Tartar Sauce Recipe
Step 1: Prepare the Homemade Tartar Sauce
Starting with the tartar sauce is a great way to kick off this recipe since it benefits from resting and melding flavors. In a bowl, mix together mayonnaise, chopped pickles, shallots, capers, lemon zest, lemon juice, dill, and parsley until everything is well combined. Season with salt and pepper to taste, then pop it in the fridge to chill until you’re ready to serve. This sauce is the fresh, creamy companion your fried fish perfects.
Step 2: Prep the Cod
Cut your center cut cod into uniform pieces to ensure even cooking. Pat each piece dry with paper towels—this is a crucial step for crispiness. Lightly season with kosher salt and freshly cracked black pepper to enhance the fish’s delicate flavor without overpowering it.
Step 3: Make the Batter
In a medium bowl, whisk together eggs, flour, water, hot sauce, Dijon mustard, Old Bay seasoning, and a pinch of salt and pepper. The batter should be smooth without lumps—this mixture not only binds the coating to the fish but infuses it with subtle spice and tang.
Step 4: Prepare the Panko Breadcrumbs
Pour the panko into a shallow dish and season lightly with salt and pepper. This step ensures the breadcrumbs themselves carry a perfect seasoning throughout the crispy coating.
Step 5: Heat the Oil
Using a skillet with high sides, pour canola oil to a depth of about ½ to ¾ inch and heat it over medium-high until it reaches 350 to 375 degrees Fahrenheit. Proper oil temperature is key for achieving that golden crust without greasy sogginess.
Step 6: Coat the Cod
Dip each piece of cod first into the batter, allowing excess to drip off, then roll it generously in the panko breadcrumbs. Set each breaded piece aside on a plate. Repeat until all pieces are coated and ready for frying.
Step 7: Fry the Cod
Carefully place the fish pieces into the hot oil without crowding—the oil temperature will drop if you overcrowd the pan, affecting crispiness. Fry each side for 2 to 3 minutes until beautifully golden brown and the cod is cooked through. Once done, transfer to a paper towel-lined plate to drain excess oil and sprinkle with a little more salt while still warm.
How to Serve Crispy Fried Cod with Homemade Tartar Sauce Recipe
Garnishes
Lemon wedges are an absolute must here. A squeeze of fresh lemon juice over the hot fried cod lifts all the flavors, adding brightness and a delicious contrast to the crispy crust. Sprinkle a few chopped herbs over the top if you want an extra pop of color and freshness.
Side Dishes
This dish shines alongside classic fries, of course, but don’t stop there. Crispy fried cod is fantastic with a simple green salad dressed with a light vinaigrette, or some steamed seasonal vegetables to balance the richness. Coleslaw is also a fabulous cooling side that complements the tartar sauce beautifully.
Creative Ways to Present
For a fun twist, serve the crispy cod pieces in soft brioche buns with a smear of homemade tartar sauce, crisp lettuce, and slices of tomato for a gourmet fish sandwich. Alternatively, plate the fish on a large platter with dollops of tartar sauce, lemon wedges, and a sprinkling of fresh herbs for a family-style meal everyone can dig into.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crispy fried cod, store it in an airtight container in the refrigerator for up to two days. Keep the homemade tartar sauce separately to maintain its fresh texture and flavor. Avoid storing the fish with sauce already applied to keep the coating crispy.
Freezing
While fried fish is best enjoyed fresh, you can freeze the cooked cod if needed. Place the cooled fish pieces on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When stored this way, they maintain quality for about one month. Defrost in the refrigerator overnight before reheating.
Reheating
To bring back the crispiness, reheat leftover cod in a preheated oven at 375°F on a wire rack over a baking sheet for 8 to 10 minutes. This method refreshes the crunchy coating without drying out the fish. Avoid microwaving as it tends to make the breading soggy.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While cod is traditional due to its mild flavor and flaky texture, white fish like haddock, pollock, or tilapia also work well. Just make sure the fish is firm enough to hold up to frying and dredging.
Is there a non-fried version of this recipe?
If you prefer a lighter version, you can bake the breaded cod pieces in a 425°F oven for about 15-20 minutes or until golden and cooked through. It won’t have quite the same crunch but still tastes delicious and pairs beautifully with the homemade tartar sauce.
How spicy is the batter with hot sauce?
The hot sauce adds just a gentle warmth and depth—not overpowering heat. If you’re sensitive to spice, you can reduce or omit it, but it really helps brighten the batter and complements the richness of the fish.
Can I make the tartar sauce without capers?
Yes, you can omit capers if you don’t have them on hand or don’t enjoy their flavor. Consider adding a bit more chopped pickles or a splash of brine from the pickles to retain that tangy, salty dimension.
What is the best oil for frying cod?
Canola oil is a great choice due to its high smoke point and neutral flavor, but vegetable oil, peanut oil, or sunflower oil will also work well for crisp frying.
Final Thoughts
This Crispy Fried Cod with Homemade Tartar Sauce Recipe is an absolute delight that combines texture, flavor, and freshness into a single plate of pure comfort. It’s one I love sharing with friends because the homemade tartar sauce really elevates the experience, making it feel special every time. Whether you’re cooking for family or hosting a casual dinner, this dish is sure to impress—so go ahead, try it out, and enjoy every crunchy, tangy bite!
Print
Crispy Fried Cod with Homemade Tartar Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crispy Fried Cod with Homemade Tartar Sauce recipe features tender cod filets coated in a flavorful batter, fried to golden perfection with a crunchy panko crust. Complemented by a tangy, herb-filled tartar sauce made from fresh ingredients, this dish is perfect for a satisfying seafood meal that’s crispy, zesty, and delicious.
Ingredients
For the Cod
- 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
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, minced shallot, chopped capers, lemon zest, lemon juice, minced fresh dill, and minced fresh Italian parsley until well combined and smooth.
- Season Sauce: Season the tartar sauce with salt and pepper to taste, then refrigerate until ready to serve, allowing flavors to meld.
- Prepare Cod: Cut the cod filets into 4 to 6 even pieces and pat each piece dry thoroughly using paper towels to remove excess moisture for better frying.
- Season Fish: Lightly season the cod pieces with kosher salt and freshly cracked black pepper to enhance 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 you achieve a smooth batter.
- Prepare Breadcrumbs: Pour the panko breadcrumbs into a shallow dish and season lightly with salt and pepper for added flavor in the crust.
- Heat Oil: In a high-sided skillet or braiser, pour canola oil to about ½ to ¾ inch depth, enough to come halfway up the thickness of the fish pieces. Heat the oil over medium-high heat until it reaches between 350 and 375°F (175-190°C).
- Batter and Bread Fish: Dip each cod piece into the flour and egg batter, ensuring it is completely coated. Shake off any excess batter, then coat the fish thoroughly in the seasoned panko breadcrumbs. Set the breaded fish aside on a plate and repeat for all pieces.
- Fry Cod: When the oil is hot, carefully lower the fish pieces into the oil, cooking in batches to avoid overcrowding. Fry each piece for 2 to 3 minutes per side or until the crust is golden brown and the fish is cooked through.
- Drain and Season: Transfer the fried cod onto a paper towel-lined plate to absorb excess oil. Sprinkle lightly with salt while the fish is still warm to enhance flavor.
- Serve: Plate the crispy fried cod with fresh lemon wedges and a side of the homemade tartar sauce for dipping. Enjoy immediately for best texture and taste.
Notes
- Patting the cod dry is crucial for getting a crisp coating.
- Maintain oil temperature between 350-375°F for optimal frying results.
- Do not overcrowd the frying pan to avoid lowering the oil temperature and soggy fish.
- Use fresh lemon wedges to brighten the dish even further.
- Homemade tartar sauce can be made a day ahead for better flavor development.
- Leftover fried cod can be reheated in an oven to retain crispiness rather than microwaving.
