Crispy Cod Recipe

Prep fish

Pat the cod fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, then drizzle with 2 tbsp lemon juice and 2 tbsp olive oil. Let sit at room temperature for 10 minutes while you prepare coatings and sauces.

Prepare kataifi

Take the kataifi pastry from the package and gently loosen the strands with your fingers. If the kataifi is very dry, sprinkle 1–2 tsp water and massage lightly to make strands pliable. Pull apart into four equal portions and set on a sheet of parchment.

Coat fish

Set up a three-station breading: flour in one shallow bowl, beaten eggs in another, and the loosened kataifi in a third. Dredge each fillet first in flour (shake off excess), then dip into beaten eggs, and finally press and wrap the kataifi strands around the fillet so it is evenly coated. Use a little pressure so the kataifi adheres; if needed, press a few extra strands into bare spots.

Fry

In a large sauté pan, heat 1 cup neutral oil over medium-high until it reaches 350°F (175°C) or a few drops of water sizzle on contact. Add the kataifi-wrapped cod fillets seam-side down and cook 3–4 minutes per side, turning carefully with tongs or a fish spatula, until the kataifi is deeply golden and crispy and the fish registers 135–140°F (57–60°C) at the thickest part. Work in batches if necessary to avoid crowding. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

In a small food processor or blender combine 1/2 cup packed cilantro, 1/4 cup packed mint, roasted green chile (seeded), 2 garlic cloves, 1 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp ground cumin and 1/2 tsp salt. Pulse until a smooth, slightly coarse sauce forms, scraping down the sides as needed. If too thick, add up to 1 tbsp water. Taste and adjust seasoning. Transfer to a small bowl and cover until ready to serve.

In a medium bowl combine 1 cup drained chickpeas, 1/4 cup finely diced red onion, and 1/2 cup diced cucumber. Dress with 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss gently to combine and let sit for 5–10 minutes for flavors to marry.

In a small bowl combine 1 cup Greek yogurt, 1/2 cup grated and well-squeezed cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp dried dill, and 1/4 tsp salt. Stir until smooth. Taste and adjust salt or lemon. Chill until ready to serve.

Spoon a generous tablespoon of tzatziki onto each plate and spread into a small oval. Place a mound (about 1/4 cup) of the chickpea salad beside the sauce. Lay a kataifi-crisped cod fillet on top of the tzatziki so its underside picks up some sauce. Drizzle 1–2 tsp green harissa over the fish (or serve on the side). Sprinkle 3/4 tbsp dukkah over the fish and around the plate for crunch. Scatter fresh cilantro and torn mint leaves over the top and finish with a lemon wedge on the side for squeezing.

Serve immediately so the kataifi remains crisp. Leftover components (green harissa, tzatziki, chickpea salad) can be refrigerated up to 3 days; reheat fish briefly in a 350°F (175°C) oven for 5–7 minutes if needed, but best eaten fresh.