Breaded Pan Fried Cod - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 1/2 cup Mayonnaise
• 1/2 tsp. White vinegar
• 1/4 tsp. Lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 tsp. Worcestershire sauce
• 2 T Dill pickle relish
• 2 tsp. Fresh dill, chopped
• 3/8 tsp. Black pepper, divided
• 1/8 tsp. Kosher salt
• 1 lb. Cod (cut into 4 4-ounce pieces)
• 2 oz. Panko breadcrumbs
• 2 tsp. Celery salt
• 1/2 tsp. Paprika
• 1/4 tsp. Cayenne
• 1/2 cup Flour
• 1 Egg
• 1/2 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.