Ingredients:

  • 1.5 lbs fresh cod fillets, cut into portions
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup yellow cornmeal
  • 1/2 cup panko breadcrumbs
  • 1/2 cup vegetable or grapeseed oil
  • 1/2 cup mayonnaise
  • 1 tbsp dill pickles, finely minced
  • 1 tsp capers, drained and chopped
  • 1 tsp fresh lemon juice
  • 1/2 tsp dried dill

Instructions:

  1. Pat the cod fillets extremely dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Let rest for 5 minutes.
  2. Set up a dredging station with three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with a mixture of cornmeal and panko breadcrumbs.
  3. Coat each fillet in flour and shake off excess. Dip completely in the egg wash, then press firmly into the cornmeal/panko mixture to coat thoroughly.
  4. Heat oil in a large cast iron skillet over medium-high heat until it reaches 350°F (175°C). Carefully place fish in the pan.
  5. Fry for 3–4 minutes per side until deep golden-brown and the internal temperature reaches 145°F (63°C).
  6. Transfer the cooked fish to a wire cooling rack set over a baking sheet to prevent sogginess while resting.
  7. Mix mayonnaise, minced pickles, capers, lemon juice, and dried dill in a small bowl to create the tartar sauce; serve alongside the warm fish.