Description
Deliciously crispy Fish Fry with a zesty homemade Tartar Sauce. This recipe features center cut cod filets coated in a flavorful batter and panko breadcrumbs, then fried to golden perfection. Paired with a creamy tartar sauce infused with fresh herbs, lemon, and capers, this classic comfort dish is perfect for a satisfying meal in just 35 minutes.
Ingredients
Scale
Fish and Coating
- 1 1/2 lbs center cut cod, skin removed
- 2 eggs, lightly beaten
- 1/2 cup flour
- 1/4 cup water
- 1 tablespoon hot sauce (such as Crystal or Tabasco)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/2 cups panko breadcrumbs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Canola oil, for frying
- Lemon wedges, for serving
Tartar Sauce
- 3/4 cup mayonnaise
- 1/4 cup chopped cornichon 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 freshly ground black pepper, to taste
Instructions
- Make the tartar sauce: In a mixing bowl, stir together the mayonnaise, chopped pickles, minced shallot, chopped capers, lemon zest, lemon juice, fresh dill, and parsley until fully incorporated. Season to taste with salt and freshly ground black pepper. Cover and refrigerate until ready to serve.
- Prep the fish: Cut the cod filet into 4 to 6 even pieces. Pat each piece very dry using paper towels to remove excess moisture, then season lightly with salt and freshly cracked black pepper on all sides.
- Prepare the batter and breading stations: In a medium mixing bowl, whisk together the eggs, flour, hot sauce, Dijon mustard, water, Old Bay seasoning, and a pinch of salt and pepper until the batter is smooth. Pour the panko breadcrumbs into a shallow dish and season with salt and pepper.
- Heat the oil: Pour enough canola oil into a high-sided skillet or braiser to reach about 1/2 to 3/4 inch deep, sufficient to come halfway up the fish pieces. Heat over medium-high heat until the oil temperature reaches 350-375°F (177-190°C).
- Batter and coat the fish: Dip each cod piece into the batter, ensuring it is well coated, then allow excess batter to drip off. Next, dredge the fish in the panko breadcrumbs, pressing gently to adhere an even coating. Set the breaded pieces on a plate and repeat with remaining fish.
- Fry the fish: Carefully lower the breaded fish pieces into the hot oil, being careful not to overcrowd the skillet to maintain oil temperature. Fry each piece for approximately 2-3 minutes per side, or until the panko crust turns golden brown and the fish is cooked through to your preference. Use a slotted spoon or tongs to transfer the fried fish to a paper towel-lined plate to drain excess oil. While warm, season with a pinch of salt.
- Serve: Serve the crispy fried cod immediately with lemon wedges alongside the chilled homemade tartar sauce for dipping.
Notes
- Ensure the cod is patted very dry before battering to achieve the crispiest coating.
- Maintain oil temperature between 350-375°F to avoid greasy fish.
- Do not overcrowd the skillet to keep the oil hot and crispy texture crisp.
- Leftover tartar sauce can be refrigerated and consumed within 3 days.
- You can substitute cod with another firm white fish like haddock or pollock.
