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
Scale
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.
