Fried Cod Dinner Recipe

Prepare fish

Pat cod fillets dry with paper towels. Cut into portions about 4–5 oz each if not already portioned.

In a shallow bowl or dish, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Submerge the cod portions in the marinade, cover, and refrigerate for 20–30 minutes (up to 1 hour). Marinating tenderizes the fish and helps breading adhere.

While fish marinates, set up a three-step breading station: Bowl 1 — flour and cornstarch mixture. Combine 1 cup all-purpose flour and 1/4 cup cornstarch in a shallow dish; season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder; stir to combine.

Bowl 2 — drained buttermilk (reserve briefly) or use a lightly beaten egg if you prefer extra adhesion. (This recipe uses the marinade so you can simply let excess drip.)

Bowl 3 — panko mixture. In a shallow dish combine 1 cup panko breadcrumbs, 1 tsp paprika, and 1/4 tsp cayenne pepper; mix and spread out for easy dredging.

Remove fish from marinade, letting excess drip back into the bowl. Dredge each piece first in the flour mixture, shaking off excess. If the fish looks dry after flouring, dip quickly back into a little reserved buttermilk or an egg wash, then press into the panko mixture until well coated on all sides. Set breaded fillets on a rack for 5–10 minutes to help coating adhere.

Pour 2 cups vegetable oil into a large heavy skillet (cast-iron or stainless) to reach about 1/2 inch depth, or use a deep fryer set to 350°F (175°C). Heat over medium-high until oil reaches 350°F (use a thermometer) or a small piece of bread sizzles and browns in about 45–60 seconds.

Carefully add breaded cod pieces in a single layer without crowding (work in batches if necessary). Fry 3–4 minutes per side, turning once, until coating is golden brown and an instant-read thermometer in the thickest part reads 135–140°F, or fish flakes easily with a fork. Adjust time for thickness.

Use tongs to transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle with a pinch of salt and chopped parsley (optional). Serve with lemon wedges.

Oven-roasted potatoes: Preheat oven to 425°F (220°C). Quarter 1 lb Yukon Gold potatoes, toss with 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast 20–25 minutes until golden and tender, turning once.

Quick tartar sauce: In a small bowl combine 1/2 cup mayonnaise, finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and chill until serving.

Plate the fried cod with lemon wedges, a spoonful of tartar sauce, and roasted potatoes or your preferred side.