Posted on by Lia Fireheart

Bread Pan-Fried Cod

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Bread Pan-Fried Cod

Ingredients

  • ½ cup mayonnaise

  • ½ teaspoon white vinegar

  • ¼ teaspoon lemon juice

  • ½ teaspoon Dijon mustard

  • ¼ teaspoon Worcestershire sauce

  • 2 tablespoons dill pickle relish

  • 2 teaspoons fresh dill, chopped

  • ⅜ teaspoons black pepper, divided

  • ⅛ teaspoon kosher salt

  • 1 pound cod (cut into four 4-ounce pieces)

  • 4 ounces panko breadcrumbs (or other fine breadcrumbs)

  • 2 teaspoons celery salt

  • ½ teaspoon paprika

  • ¼ teaspoon cayenne

  • ½ cup flour

  • 1 egg

  • ½ cup vegetable oil

Directions

  • Make the tartar sauce by combining mayonnaise, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, relish, chopped fresh dill, ⅛ teaspoon black pepper, and salt in a bowl. Mix thoroughly and refrigerate until ready to serve.
  • To make the breading, combine panko breadcrumbs, celery salt, paprika, cayenne, and ¼ teaspoon black pepper.
  • Crack an egg into a bowl and beat.
  • Set up a breading station with four bowls in this order: bowl holding cod, bowl holding flour, bowl holding beaten egg, and bowl of breading.
  • Working with one piece of cod at a time, dredge the cod in flour, then coat the cod in egg, and finally thoroughly coat the cod in the seasoned breadcrumbs. Repeat until all of the cod is breaded.
  • Heat a 10 or 12-inch nonstick pan on medium heat and add the vegetable oil. Once the oil begins to shimmer, add the cod spaced evenly in the pan. Pan fry for 5 minutes. Rotate each piece of cod 180 degrees ½ way through to evenly brown the top.
  • After 5 minutes flip the cod, and set heat to medium-low. Pan fry for another 5 minutes, once again rotating the cod ½ way through to evenly brown the bottom.
  • Serve immediately with a side of tartar sauce.

Notes