Crispy Cod, breaded in a cornmeal-pankow breadcrumb mixture and gently pan sautéed in a little olive oil. Sweet potato fries make a great side.

Crispy Cod

Dinner | September 8, 2016 | By

Do you have any food traditions at your house? Growing up Catholic, Fridays were always meatless meals.  Even now, Friday dinners mean fish, usually lake perch from either one of the local restaurants or my husband’s specialty, a fried lake perch dinner complete with French fries and cole slaw. Lately I’ve been trying to find ways for us to eat a bit healthier and lighter, avoiding so much fried food. Last week we disagreed about something and being the stubborn people we are, we waged a bet ~ winner chooses baked or fried. We sort of compromised with this Crispy Cod, pan sautéed in a just a little bit of olive oil, along with baked sweet potato fries. . .so yes, I won. . .

Crispy Cod, breaded in a cornmeal-pankow breadcrumb mixture and gently pan sautéed in a little olive oil. Sweet potato fries make a great side.

Do you like fish but are reluctant to try making it at home?

Cod is a great place to start. It’s a mild tasting fish, inexpensive and it’s almost impossible to goof up. This Crispy Cod was lightly sautéed in just a little bit of olive oil and is every bit as crispy and delicious as its deep fried counterpart, but better for us, especially when paired with baked sweet potato fries. I’ll be the first to admit I’ve overindulged this summer. appetizers of all kinds, desserts, salads with creamy mayonnaise, ice cream…lots of ice cream. You name it. I’ve eaten it. I’m not officially dieting, just cutting back a bit here and there. 

The ingredients ~

  • 1/2 cup of yellow cornmeal
  • 1/2 cup of Pankow (Japanese) breadcrumbs
  • 1 teaspoon of salt
  • 1/4 teaspoon of paprika
  • 2 eggs
  • 1/4 cup of water
  • 1 – pound of cod
  • 2-3 tablespoons of olive oil
  • Lemon wedges and tartar sauce (optional)

Blend the cornmeal, breadcrumbs, salt and paprika in a shallow bowl. In another shallow bowl, whisk the eggs and water. Thinning the eggs creates a lighter breading.

Crispy Cod, breaded in a cornmeal-pankow breadcrumb mixture and gently pan sautéed in a little olive oil. Sweet potato fries make a great side.

Cut the cod into strips or ‘fingers’, about 1″ x 3″. Dip the fish into the egg mixture then into the breading, pressing it with your fingers.

Crispy Cod, breaded in a cornmeal-pankow breadcrumb mixture and gently pan sautéed in a little olive oil. Sweet potato fries make a great side.

Add 2-3 tablespoons of olive oil to a large skillet over medium heat. You’ll want enough oil to just coat the bottom of the skillet.

Crispy Cod, breaded in a cornmeal-pankow breadcrumb mixture and gently pan sautéed in a little olive oil. Sweet potato fries make a great side.

Heat the oil and add the fish in a single layer. You may have to cook in batches. Sauté 2-3 minutes per side or until they’re golden brown. Serve with lemon slices or your favorite tartar sauce and your favorite side dish.

Crispy Cod, breaded in a cornmeal-pankow breadcrumb mixture and gently pan sautéed in a little olive oil. Sweet potato fries make a great side.

I really do have a thing for crispy coated fish. If you haven’t tried this Crispy Salmon it’s really tasty too.

Fresh fish from the seafood market or the seafood counter at the grocery store has a better flavor than bagged frozen fish.

Crispy Cod, breaded in a cornmeal-pankow breadcrumb mixture and gently pan sautéed in a little olive oil. Sweet potato fries make a great side.

Crispy Cod
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Ingredients
  1. 1/2 cup of yellow cornmeal
  2. 1/2 cup of Pankow (Japanese) breadcrumbs
  3. 1 teaspoon of salt
  4. 1/4 teaspoon of paprika
  5. 2 eggs
  6. 1/4 cup of water
  7. 1 pound of cod
  8. 2-3 tablespoons of olive oil
  9. Lemon wedges and tartar sauce (optional)
Instructions
  1. Blend the cornmeal, breadcrumbs, salt and paprika in a shallow bowl.
  2. In another shallow bowl, whisk the eggs and water.
  3. Slice the cod into strips or "fingers", about 1" x 3 each.
  4. Coat the fish into the egg/water mixture then dredge in the cornmeal/breadcrumb mixture, pressing the breading into the fish.
  5. Add 2-3 tablespoons (depending on the size of the skillet) of olive oil to a large skillet over medium heat, making sure to just coat the bottom of the skillet.
  6. When the oil is hot, add the fish in a single layer, working in batches if necessary.
  7. Sauté 2-3 minutes per side until they’re a golden brown.
  8. Serve with lemon slices or your favorite tartar sauce.
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  1. Mary
    September 10, 2016

    Even though I’m not Catholic…… Friday is fish day. Sauteed is a perfect way to cook fish, but so is baked. Love fish anyway it’s cooked! This recipe for crispy fish is spot-on. Pinned. Thanks for sharing. Have a terrific weekend.

    • Bernie
      September 11, 2016

      I’m with you Mary – I love fish any day of the week! Thanks so much. Hope it’s a good weekend!