Crispy Fried Cod Tartar Sauce (Printable)

Golden fried cod fillets paired with a tangy homemade tartar sauce, perfect for sharing.

# What You'll Need:

→ Fried Cod

01 - 4 skinless, boneless cod fillets, approximately 5.3 oz each
02 - 1 cup all-purpose flour (4.4 oz)
03 - 2 large eggs
04 - 1 cup panko breadcrumbs (4.2 oz)
05 - 1 cup plain breadcrumbs (4.2 oz)
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - ½ tsp paprika
09 - Vegetable oil, approximately 1 inch depth, for frying
10 - Lemon wedges, to serve

→ Tartar Sauce

11 - ½ cup mayonnaise (4 oz)
12 - 2 tbsp finely chopped pickles or cornichons
13 - 1 tbsp drained and chopped capers
14 - 1 tbsp fresh lemon juice
15 - 1 tbsp fresh dill, chopped (optional)
16 - 1 tsp Dijon mustard
17 - Salt and black pepper, to taste

# How To Make It:

01 - Pat cod fillets dry with paper towels, then 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 containing a mixture of panko and plain breadcrumbs.
03 - Dredge each fillet in flour, dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture ensuring an even coating.
04 - Pour vegetable oil into a large skillet to a depth of about 1 inch and heat over medium-high until the temperature reaches approximately 350°F (175°C), avoiding smoking.
05 - Fry the fillets in batches, cooking each side for 3 to 4 minutes until golden brown and fully cooked through. Remove and drain on paper towels.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, dill (if using), and Dijon mustard in a bowl. Season with salt and pepper according to taste, then mix well.
07 - Serve the crispy fried cod immediately accompanied by tartar sauce and lemon wedges.

# Tips from dashanddishes:

01 -
  • The exterior shatters when you bite it, revealing tender, flaky fish inside—that contrast is what keeps people coming back for more
  • Homemade tartar sauce tastes nothing like the bottled version, with bright pickles and capers that make this feel like a restaurant-quality meal you made yourself
  • It comes together in just 35 minutes, making it perfect for weeknight dinners when you want something that feels special
02 -
  • Moisture is the enemy of crispiness. If your fish isn't completely dry before breading, no amount of hot oil will save you. Pat it like you mean it.
  • The oil temperature matters more than you think. Too cold and your coating absorbs oil instead of crisping. Too hot and you'll burn the outside before the inside cooks. Use a thermometer or be very patient with the bread test.
  • Don't skip making your own tartar sauce. The moment you combine fresh ingredients together, you'll understand why bottled sauce never compares.
03 -
  • Double-coat for extra crunch by repeating the egg and breadcrumb step on each fillet. It sounds excessive but it creates layers of texture that stay crispy even if the fish sits for a few minutes.
  • If you're frying multiple batches, keep the finished fillets warm in a 200°F oven while you work through the rest. This way everyone gets hot fish at the same time.
  • Substitute haddock or pollock if cod isn't available. Any firm white fish works, though cooking times might vary slightly depending on thickness.

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