Thursday, September 6

Panko-Crusted Cod

Fish sticks are an American classic, but this version really elevates the childhood standby to something much more exciting. Fresh, meaty pieces of cod get coated in seasoned panko breadcrumbs and then shallow-fried until crispy and golden brown. It's worlds better than the frozen stuff and doesn't take much longer to make. I picked up some tartar sauce from our local seafood shop and quickly grilled some corn for an easy weeknight meal. I'd imagine this would be a great recipe for kids and picky eaters, too.

Panko-Crusted Cod:
  • Beat 2 eggs and a splash of water in a large, shallow bowl and season with salt and pepper.
  • In another shallow bowl, combine 1 c. panko breadcrumbs, salt and pepper.
  • Meanwhile, cut 1 lb. of boneless, skinless cod* into 6 even slices and season with salt and pepper.
  • Dip the fish into the egg and then coat in the panko.**
  • Heat 1/2" of oil in a deep skillet until very hot but not smoking.
  • Add in the cod, a few pieces at a time, and cook for 2-3 minutes per side, or until golden brown.
  • Remove fish and place on a paper towel-lined baking sheet.
  • Add remaining fish to the oil and repeat the process.
  • Divide fish onto plates and serve with tartar sauce and lemon wedges.

Serves two-three
*Or any firm whitefish.
**I like to really pat on the breadcrumbs so that they form a nice crust.