Yesterday was the first day of my 2-month summer break and it’s nice to wake up to a day where I don’t have to rush and chase time. I am happily looking forward to a summer that includes lots of fun and sunshine. My two sons were home so for dinner, I cooked a family’s favorite, fried fish. In this recipe, I used the same method that I used for Parmesan Chicken to coat the fish before frying. The only difference was that mayonnaise was combined with the eggs, thus making the breadcrumbs adhere more to the fish. The original recipe calls for just frying the fish strips but I found that the fish was not cooked through so I had to bake it for 15 minutes. The fish sticks turned crispy on the outside and tender and moist on the inside. My sons ate it with the tartar sauce while I had it with lemon juice and soy sauce. Delicious! 😀
- 2 lbs skinless cod fillets, cut into 1-inch wide strips
- Salt and pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup mayonnaise
- 1 ¼ cups Panko breadcrumbs
- ¼ cup finely chopped dill pickles, plus 1 tablespoon pickle juice
- 1 tablespoon drained capers, rinsed and minced
- 1 cup vegetable oil
- Spread flour in shallow dish. Beat eggs with ¼ cup mayonnaise in second shallow dish. Spread Panko bread crumbs in third shallow dish.
- Pat cod dry with paper towels and season with salt and pepper. Working with 1 cod strip at a time, dredge cod strips in flour, dip in egg mixture, and then coat with breadcrumbs, pressing gently to adhere. Transfer breaded cod to plate.
- Combine remaining ¾ cup mayonnaise, pickles, pickle juice, and capers in bowl and set aside.
- Heat the oil in a 12-inch non-stick skillet over medium heat. Fry half of the cod strips until deep golden and crisp, about 1-2 minutes per side. Drain on paper towel-lined plate. Repeat with the remaining cod strips.
- Transfer browned cod strips on a baking sheet lined with foil. Bake at 350°F for 15 minutes or until the cod strips are cooked through.
- Serve with tartar sauce.
- Enjoy!
Uaaau this is amazing:) Love it!