This cod recipe is a favorite for children and adults alike. Cod is a mild fish, and it tends to take on the flavors of whatever it is paired with. In this cod recipe, the lemon butter sauce adds richness and pizazz.
If kids like fish sticks or chicken nuggets, it’s easy to tempt them with this recipe. You can be sure of the type of fish and the content of the coating instead of buying frozen prepared products.
You can use fresh or frozen cod fillets for this recipe. Allow frozen fillets to thaw overnight in the refrigerator before use. Alternatively, you can quickly defrost fish in a sealed plastic bag placed in cold water for an hour or in a microwave in the “defrost” setting. Use thawed fish immediately if you use a quick method of thawing.
The cod fisheries in both the Atlantic and Pacific are well managed, and the Alaska cod fishery is especially notable for being healthy and abundant. Cod in these areas are two related species. The meat of the Atlantic cod is slightly sweet, while the Pacific cod is softer and more salty.
For the fish
1 tablespoon butter
2 tablespoons of olive oil
2 egg whites
2 cups breadcrumbs (Japanese breadcrumbs)
1 1/2 pounds of cod fillets
Dash kosher salt
Pinch of freshly ground black pepper
For lemon butter sauce
1/3 cup lemon juice (fresh)
2 tablespoons of white wine vinegar
2 butter spoons
1/2 teaspoon of salt (kosher)
Steps to do it
Note: While there are several steps to this recipe, this fish dish is divided into feasible categories to help you better plan for preparation and cooking.
Make the fish
- Gather the ingredients.
- In a large nonstick skillet, heat butter and olive oil over medium heat.
- Set up a bread station with two shallow dishes. Beat the egg whites and put them on a plate. Spread the panko breadcrumbs in a thin layer on another shallow dish.
- Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere. Season with salt and pepper.
- Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.
- Flip and cook on the other side until cooked through. The fish will be opaque and flake easily with a fork. If using an instant-read or meat thermometer, the internal temperature should reach 145 F.
Make the lemon butter sauce
- In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is halved, about 6 minutes.
- Stir in butter and salt.
- Drizzle lightly over the crispy codfish fillets.
- Serve and enjoy!
Side dish suggestions for this crispy lemon codfish are fried corn and apple pecan coleslaw. It will also go well with kid-favorites such as tater tots.
Panko breadcrumbs are especially crispy, so they’re preferable if you want a nice crispy layer. If they are not available, use toasted breadcrumbs as a substitute.