Pairs well with Crispy Salt and Pepper Fish Fillets with Homemade Tartar Sauce
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Crispy Salt and Pepper Fish Fillets with Homemade Tartar Sauce
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A simple and delicious recipe for crispy salt and pepper fish fillets with a flaky interior, served with a homemade tartar sauce. Perfect for a quick meal under 30 minutes.
00:20:00 total
Serves 3
easy
Main Various
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Ingredients
- cod fillets - 675 g (3 fillets, about 8 oz (225 g) each)
- sea salt - watch the video to see (to season fish, flour, breadcrumbs, and tartar sauce)
- freshly cracked black pepper - watch the video to see (to season fish, flour, breadcrumbs, and tartar sauce)
- all-purpose flour - 60 g (1/2 cup) (for coating fish)
- garlic powder - 3 g (1 teaspoon) (mixed with flour)
- eggs - 2 (for egg wash, whisked with salt and pepper)
- panko breadcrumbs - 110 g (1 cup) (for coating fish)
- sunflower oil - 150 ml (1/2 cup) (for frying, can substitute with canola, peanut, or avocado oil)
- mayonnaise - 120 g (1/2 cup) (for tartar sauce)
- Dijon mustard - 5 g (1 teaspoon) (for tartar sauce)
- finely chopped onion - 20 g (2 tablespoons) (for tartar sauce)
- chopped dill pickles - 35 g (1/4 cup) (for tartar sauce)
- fresh lemon juice - 10 ml (2 teaspoons) (for tartar sauce)
- lemon wedges - watch the video to see (for garnish)
- fresh parsley - watch the video to see (for garnish)
Instructions
- Prepare the fish: Pat the cod fillets dry with paper towels. Season both sides with sea salt and freshly cracked black pepper. Cut each fillet into two evenly sized pieces, yielding six pieces total.
- Prepare coating stations: In one bowl, mix all-purpose flour with garlic powder. In a second bowl, whisk eggs with salt and pepper. In a third bowl, mix panko breadcrumbs with sea salt and freshly cracked black pepper.
- Coat the fish: Coat each piece of fish first in the flour mixture, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture.
- Heat oil and fry fish: Heat sunflower oil in a large frying pan over medium heat for 6 to 8 minutes until hot. Add fish pieces in a single layer, spaced evenly. Fry for 3 to 4 minutes per side until golden, crispy, and cooked through.
- Drain and rest: Remove fish from the pan and transfer to a wire rack set over paper towels. Let rest for about 5 minutes.
- Make tartar sauce: In a bowl, combine mayonnaise, Dijon mustard, finely chopped onion, chopped dill pickles, fresh lemon juice, sea salt, and freshly cracked black pepper. Whisk until well mixed.
- Serve: Transfer tartar sauce to a serving dish. Serve the crispy fish fillets alongside the tartar sauce, garnished with lemon wedges and fresh parsley. Recommended to serve with roasted potatoes and a garden salad.
