Crispy Panko Cod with Herbed Tartar Sauce

• 4 cod fillets, 6 oz each
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 small lemon, cut into wedges
• 2 large eggs, beaten
• Vegetable oil for frying

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. 3 In another bowl, beat the eggs.
4. 4 Dip each cod fillet in beaten eggs, then coat with panko mixture, pressing to adhere.
5. 5 Heat oil in a large skillet over medium heat.
6. 6 Fry fillets for 2-3 minutes per side until golden, then transfer to a baking sheet.
7. 7 Bake in the preheated oven for 8-10 minutes until fish is opaque and flakes easily.
8. 8 For tartar sauce, mix mayonnaise, pickle relish, dill, parsley, and lemon zest in a bowl.
9. 9 Serve cod with tartar sauce and lemon wedges.

Equipment

• Large skillet
• Baking sheet

Variations

• Use almond flour instead of panko for a nutty crunch.
• Add a dash of cayenne for a spicy kick.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.
• Substitute cod with tilapia or haddock.

Pairings

• A crisp white wine like Sauvignon Blanc
• A squeeze of fresh lemon

Nutrition

Tips

• For extra crispiness, chill the coated fillets in the fridge for 15 minutes before frying.
• Use a paper towel-lined plate to drain excess oil after frying.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Steamed asparagus
• Roasted potatoes
• Fresh green salad

FAQ