Crispy Cod Strips with Tartar Dipping Sauce

👩‍🍳 Instructions

1. Prepare the Cod:
   Pat the cod strips dry thoroughly with paper towels so the coating adheres well and crisps properly during cooking. Season the strips lightly with salt, pepper, and paprika, ensuring each piece has a thin, even layer of seasoning. This early seasoning infuses the fish as it cooks without overwhelming its delicate flavour.
2. Coat the Fish:
   Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder (and optional Parmesan) in a third. Dredge each cod strip in flour, shaking off any excess. Dip the strip into the egg so it is fully coated, then press it gently into the breadcrumb mixture. Ensure all sides are covered and the coating clings well—this produces an even, crisp exterior once cooked.
3. Fry or Air-Fry:
   Fry: Heat vegetable oil in a skillet to 180°C (350°F). Fry the coated cod strips for 2–3 minutes per side until golden and crispy. Work in batches to avoid overcrowding, which helps maintain oil temperature and crispness.
   Air-Fry: Lightly spray the breaded cod strips with oil. Air-fry at 200°C (400°F) for 10–12 minutes, turning halfway. The breadcrumbs should become crisp and lightly browned. Drain the cooked strips on paper towels to remove excess oil and keep the coating crisp.