Cod is a very popular and versatile dish that can be enjoyed with various sides. The fish is one that is also fairly easy to cook, and its mild taste makes it perfect for absorbing sauces and marinades, meaning you can add as many seasonings and extras as you like to make it your own and satisfy your taste buds.
Now, most people might enjoy a bit of cod and chips as a Friday night takeaway or when by the seaside, but you can make crispy, golden brown cod right from the comfort of your home, and nothing beats a home-cooked meal.
Patty Catalano’s recipe on the home and cooking website The Kitchn reveals how to prepare the easy-to-cook white fish in a way that requires less oil, yet still yields that same crispiness you get when picking up a portion from your local chippy.
It reads: “My favourite way to eat it [cod] is fried until golden-brown with a crispy crust. My method uses less oil, plus kitchen tools that you probably already have on hand, so it’s a lot easier than you’d expect when you follow the step-by-step instructions.”
You can find the full recipe below:
Step 1
Whisk 2 large eggs and 2 tablespoons all-purpose flour together in a medium shallow bowl or pie plate. Stir 1 1/4 cups panko breadcrumbs, 1 teaspoon of the kosher salt, 1 teaspoon garlic powder, and 1/4 teaspoon of the black pepper together in a second shallow bowl or pie plate.
Step 2
Season 1 1/2 pounds skinless cod fillet pieces with the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Working with a few pieces at a time, add the cod to the egg mixture, turn to coat, then transfer to the panko mixture. Gently flip and press the cod into the panko mixture until completely coated. Place on a rimmed baking sheet in a single layer.
Step 3
Heat 1 cup neutral oil in a large cast-iron skillet over medium heat until 350°F/177 °C. Line a second baking sheet with a wire rack and/or paper towels. Fry about 4 pieces of cod at a time: Add to the hot oil and fry, flipping halfway through, until cooked through, an instant-read thermometer inserted into the thickest part registers at least 135°F/57°C, and golden-brown all over, 5 to 6 minutes total. Transfer to the rack or paper towels. Serve with chopped fresh parsley leaves if desired and tartar sauce.
