Crispy Cod with Lemon Dill Remoulade
Crispy Cod with Lemon Dill Remoulade
Indulge in the irresistible crunch of this pan-fried cod, a classic Fried Fish Dish perfected for both flavor and texture. Delicate cod fillets are meticulously coated in a seasoned blend of all-purpose flour and fine cornmeal, ensuring a light yet incredibly crispy exterior when pan-fried. The interior remains wonderfully flaky and moist, offering a delightful contrast. This golden-brown fish is served with a bright, zesty homemade lemon-dill remoulade. This creamy sauce, enriched with the tang of lemon and the aromatic freshness of dill, beautifully complements the richness of the fried fish, elevating this simple dish to a sophisticated culinary experience. It's an ideal choice for a satisfying weeknight meal or an elegant appetizer, perfectly showcasing the appeal of fried fish.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare Lemon Dill Remoulade
- 1In a small bowl, combine mayonnaise, dijon mustard, chopped fresh dill, lemon zest, lemon juice, chopped capers, and minced shallot. Stir until well combined.
- 2Season the remoulade with salt and black pepper to taste. Cover and refrigerate until ready to serve to allow flavors to meld.
Prepare Cod Fillets
- 1Pat the cod fillets dry with paper towels. This helps the coating adhere better and promotes crispiness.
- 2In a shallow dish, whisk together all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper.
- 3Dredge each cod fillet thoroughly in the flour mixture, ensuring it's evenly coated on all sides. Gently shake off any excess.
Pan-Fry Cod
- 1Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. The oil should be hot enough to sizzle when a pinch of flour is added.
- 2Carefully place the coated cod fillets into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
- 3Fry for 3-5 minutes per side, or until the fish is golden brown, crispy, and flakes easily with a fork. Adjust heat as needed to prevent burning.
- 4Remove the fried cod from the pan and place on a wire rack lined with paper towels to drain any excess oil.
Serve
- 1Serve the crispy cod fillets immediately with a generous dollop of the lemon dill remoulade on the side.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 40 g
- Fat
- 26 g
- Carbs
- 16 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 40 g |
| Fat | 26 g |
| Carbs | 16 g |
Tips
- Maintain oil temperature around 350-375°F (175-190°C) for best crispiness. Too low, the fish will be greasy; too high, it will burn.
- For extra flavor in the coating, you can add a pinch of cayenne pepper or a dash of onion powder to the flour mixture.
- Garnish with fresh lemon wedges and extra dill sprigs for an appealing presentation that enhances the flavor.