Crispy Fried Cod Tartar (Printable Format)

Golden cod fillets with crunchy coating and tangy tartar sauce, perfect for a classic fish fry meal.

# What You Need:

→ Fried Cod

01 - 4 skinless, boneless cod fillets, approximately 5.3 oz each
02 - 1 cup all-purpose flour (125 g)
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs (120 g)
05 - 1 cup plain breadcrumbs (120 g)
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - ½ teaspoon paprika
09 - Vegetable oil, for frying (about 1 inch depth)
10 - Lemon wedges, for serving

→ Tartar Sauce

11 - ½ cup mayonnaise (120 g)
12 - 2 tablespoons finely chopped pickles or cornichons
13 - 1 tablespoon drained, chopped capers
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon fresh dill, chopped (optional)
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper, to taste

# How-To Steps:

01 - Pat cod fillets dry with paper towels. Season both sides evenly with salt, black pepper, and paprika.
02 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with combined panko and plain breadcrumbs.
03 - Dredge each fillet in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture until fully coated.
04 - Pour vegetable oil into a large skillet to about 1 inch depth. Heat over medium-high until hot but not smoking, approximately 350°F (175°C).
05 - Fry fillets in batches, cooking for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, dill (if using), and Dijon mustard in a bowl. Season with salt and pepper to preference.
07 - Serve the crispy fried cod fillets hot alongside tartar sauce and lemon wedges.

# Expert Suggestions:

01 -
  • The double-breadcrumb coating creates a crust so audibly crunchy that your guests will actually gasp when they bite into it
  • You can have dinner on the table in under 40 minutes, making this perfect for those nights when you want something restaurant-quality without the restaurant
  • Homemade tartar sauce tastes nothing like the bottled version, and once you make it once, you'll never go back
02 -
  • The temperature of your oil is literally everything—too cool and you'll have greasy, soggy fish; too hot and the outside burns before the inside cooks. That thermometer or wooden spoon test is not optional, it's essential.
  • Pat your fish dry as if you're preparing it for surgery. Wet fish will steam rather than fry, and your crust will never achieve that coveted crunch no matter what else you do right.
03 -
  • Keep a kitchen thermometer nearby—oil temperature is the single most important variable in achieving crispy, non-greasy fried fish, and guessing will lead to inconsistent results
  • The secret to restaurant-quality tartar sauce is using fresh dill and freshly squeezed lemon juice, never bottled; these ingredients make the difference between adequate and exceptional

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