Cod Dinner Recipe

Prepare fillets

Pat cod fillets dry with paper towels. Trim any thin edges so pieces are evenly thick (about 1/2–3/4 inch). Season both sides lightly with 1/4 tsp of the fine salt and a pinch of black pepper.

Set up dredging stations

In a shallow bowl combine all-purpose flour, cornstarch, 3/4 tsp fine salt, 1 tsp black pepper, and garlic powder. In a second shallow bowl whisk together milk (or buttermilk) and the egg. In a third shallow bowl place panko breadcrumbs.

Dredge fillets

Working one at a time, lightly coat a fillet in the flour mixture, dip into the milk/egg mixture letting excess drip off, then press into panko to fully coat. Set on a plate and repeat with the second fillet.

Fry

In a large skillet (cast-iron or heavy-bottom) add vegetable oil and heat over medium-high until shimmering and a small breadcrumb sizzles when dropped in (about 350°F if using a thermometer). Carefully place fillets in the pan, cook 3–4 minutes per side until golden brown and internal temperature reaches 145°F or fish flakes easily. Adjust heat as needed to prevent burning. Transfer to a wire rack or paper towel-lined plate and season immediately with a pinch of salt. Serve with lemon wedges.

Preheat oven to 425°F (220°C). Wash potatoes and cut each into 8 wedges (slice lengthwise into quarters, then cut each quarter in half if needed). Pat dry with paper towels.

In a large bowl toss potato wedges with olive oil, paprika, garlic powder, 1 tsp fine salt, and 1/2 tsp black pepper until evenly coated.

Arrange wedges in a single layer on a baking sheet lined with parchment or lightly oiled. Bake 25–30 minutes, flipping once halfway through, until golden and crisp on the edges. If fries finish before fish, keep warm in a low oven (200°F/95°C).

Make dressing: whisk together 2 tbs olive oil, red wine vinegar, Dijon mustard, honey, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl or jar.

In a salad bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss with dressing just before serving to prevent wilting.

Heat or toast bread: If desired, brush rolls or slices lightly with softened butter and warm in the oven at 350°F (175°C) for 5–7 minutes until warmed through and slightly crisp.

Finish: Sprinkle chopped parsley over the bread or the plated fish if using. Plate two pieces of fried cod with wedge fries, a portion of salad, and the warmed bread. Serve immediately with lemon wedges.