Sure! Here’s a detailed recipe for Fried Cod with Lemon Butter Sauce, followed by a FAQ section to answer common questions about preparation, substitutions, and more.
🍽️ Fried Cod with Lemon Butter Sauce
🐟 Ingredients:
For the Fried Cod:
- 4 cod fillets (about 5–6 oz each)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (Panko or regular)
- ½ cup grated Parmesan cheese (optional, for extra flavor)
- ½ tsp paprika
- Vegetable oil (for frying, about ½ inch deep in pan)
For the Lemon Butter Sauce:
- 4 tbsp unsalted butter
- 2 cloves garlic (minced)
- 1 tbsp lemon zest
- 2–3 tbsp fresh lemon juice (to taste)
- 2 tbsp chopped fresh parsley (optional)
- Salt to taste
- A splash of white wine or chicken broth (optional for more depth)
🔪 Instructions:
1. Prep the Cod:
- Pat the cod fillets dry with paper towels.
- Season both sides with salt and pepper.
2. Set Up a Breading Station:
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
- In a third bowl, mix breadcrumbs, Parmesan, and paprika.
3. Bread the Fish:
- Dredge each fillet in flour (shake off excess), dip in beaten egg, then coat in breadcrumb mixture. Press lightly so crumbs stick.
4. Fry the Cod:
- Heat oil in a skillet over medium heat (about 350°F / 175°C).
- Fry cod fillets 3–4 minutes per side until golden brown and cooked through (internal temp should reach 145°F / 63°C).
- Transfer to a paper towel-lined plate.
5. Make the Lemon Butter Sauce:
- In a small saucepan or skillet, melt butter over medium-low heat.
- Add garlic and sauté 30 seconds until fragrant (don’t brown).
- Stir in lemon zest, lemon juice, and optional white wine or broth.
- Simmer for 1–2 minutes to blend flavors.
- Season with a pinch of salt and stir in parsley just before serving.
6. Serve:
- Spoon the lemon butter sauce over the crispy cod.
- Garnish with extra parsley and lemon wedges.
- Serve with rice, potatoes, or steamed veggies.
❓ FAQs: Fried Cod with Lemon Butter Sauce
1. Can I use frozen cod?
Yes, but thaw it completely and pat it very dry before breading to avoid soggy coating and oil splatter.
2. What if I don’t have cod?
Substitute with similar white fish like haddock, pollock, halibut, or tilapia.
3. How do I keep the breading from falling off?
- Pat fish dry before breading.
- Press breadcrumbs firmly.
- Chill breaded fish in the fridge for 15–30 minutes before frying for better adhesion.
4. Can I bake instead of fry?
Yes! Bake breaded cod at 425°F (220°C) for 12–15 minutes, flipping halfway, or until golden and cooked through. Use a drizzle or spray of oil to help browning.
5. Is this dish gluten-free?
Not by default. Use gluten-free flour and breadcrumbs for a gluten-free version.
6. How do I make it dairy-free?
Skip Parmesan and use dairy-free butter alternative for the sauce.
7. Can I make the sauce ahead of time?
Yes. Make and refrigerate the lemon butter sauce up to 2 days ahead. Reheat gently over low heat before serving.
8. What sides go well with this dish?
- Garlic mashed potatoes
- Rice pilaf
- Steamed asparagus or green beans
- Roasted baby carrots
- A light salad with vinaigrette
9. Can I use an air fryer?
Yes! Air fry breaded cod at 390°F (200°C) for 10–12 minutes, flipping halfway. Spray lightly with oil for better crispiness.
10. How do I store and reheat leftovers?
- Store in the fridge for up to 2 days.
- Reheat in the oven or air fryer at 375°F (190°C) until hot and crispy (avoid microwave to prevent sogginess).
- Store sauce separately and reheat gently.
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