- 1/2 cup mayonnaise
- 2 tbsp pickle relish
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp capers, chopped (optional)
- Salt & pepper, to taste
Instructions
- Prepare the Cod Strips: Pat the cod fillets dry with paper towels to remove excess moisture. This helps the batter adhere better. Cut the cod into strips about 1 inch wide, ensuring they’re even in size for consistent cooking.
- Make the Dipping Stations: In one shallow bowl, whisk together the flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using). In another bowl, beat the egg. In a third bowl, place the breadcrumbs. This three-step dredging process ensures a perfectly crispy coating on the cod strips.
- Coat the Cod: Dip each cod strip into the flour mixture, coating it evenly. Next, dip it into the beaten egg, then roll it in the breadcrumbs, pressing gently to ensure a thick coating. Repeat this process for all cod strips.
- Fry the Cod Strips: Heat about 1-2 inches of oil in a large skillet or deep fryer over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the cod strips in batches, ensuring not to overcrowd the pan. Fry the cod strips for 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the cod strips from the oil and place them on a paper towel-lined plate to drain excess oil.
- Make the Tartar Sauce: While the cod strips are frying, prepare the tartar dipping sauce. In a small bowl, combine the mayonnaise, pickle relish, Dijon mustard, lemon juice, and chopped capers (if using). Stir well to combine. Season with salt and pepper to taste. This tartar sauce will add a tangy, creamy balance to the crispy fish.
- Serve: Serve the crispy cod strips hot with the tartar dipping sauce on the side. You can also garnish with lemon wedges or a sprinkle of fresh parsley for added color and flavor.
Notes
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