Description
A classic crispy fish fry made with golden, crunchy panko-coated cod and served with a bright, tangy homemade tartar sauce for a comforting, nostalgic meal.
Ingredients
1½ lbs center-cut cod, skin removed
2 large eggs, lightly beaten
½ cup all-purpose flour
¼ cup water
1 tablespoon hot sauce (Crystal or Tabasco)
2 teaspoons Dijon mustard
1½ teaspoons Old Bay seasoning
1½ cups panko breadcrumbs
Kosher salt, to taste
Freshly cracked black pepper, to taste
Canola oil, for frying
Lemon wedges, for serving
¾ cup mayonnaise
¼ cup chopped cornichon or dill pickles
1 small shallot, minced
1 tablespoon capers, chopped
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon fresh dill, minced
1 tablespoon fresh Italian parsley, minced
Instructions
- Prepare the tartar sauce by mixing mayonnaise, pickles, shallot, capers, lemon zest, lemon juice, dill, and parsley. Season with salt and pepper and refrigerate.
- Cut cod into 4–6 pieces, pat dry, and season lightly with salt and pepper.
- In a bowl, whisk eggs, flour, water, hot sauce, Dijon mustard, Old Bay, salt, and pepper until smooth.
- Place panko breadcrumbs in a shallow dish and season lightly.
- Heat canola oil in a high-sided skillet to 350–375°F.
- Dip each piece of fish into batter, let excess drip off, then coat thoroughly in panko.
- Fry fish in batches for 2–3 minutes per side until golden brown and cooked through.
- Transfer to paper towels and season lightly with salt.
- Serve hot with lemon wedges and chilled tartar sauce.
Notes
Pat fish very dry to help the breading stick.
Do not overcrowd the pan while frying.
Tartar sauce can be made a day ahead.
Reheat fried fish in the oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
