Description
This Crispy Pan-Fried Cod recipe features tender, seasoned cod fillets coated in a flavorful breadcrumb crust and pan-fried to golden perfection. Paired with a fresh and vibrant shaved zucchini salad tossed with crisp watercress, snap peas, aromatic herbs, tangy feta, and toasted pine nuts, all dressed in a light lemon and red wine vinaigrette, this dish offers a deliciously balanced meal that’s quick and easy to prepare in under 30 minutes.
Ingredients
For the crispy cod:
- 1 pound cod or halibut or haddock
- 1/2 teaspoon fine sea salt
- 1 cup panko breadcrumbs
- 1 tablespoon Italian herb seasoning
- 1/2 cup all purpose flour
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 beaten eggs
- Frying oil for cooking (such as vegetable or canola oil)
For the shaved zucchini salad:
- 2 yellow squash, thinly shaved
- 1 cup watercress
- 1 large shallot, thinly sliced
- 1 cup snap peas, thinly sliced
- 1/3 cup crumbled feta cheese
- 4 tablespoons toasted pine nuts
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped mint
For the vinaigrette:
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Prepare the cod: Place the cod on a paper towel-lined plate and pat dry thoroughly on all sides with a separate paper towel. Season the fish evenly with 1/2 teaspoon of fine sea salt. Slice the cod into thin fillets or fish sticks according to preference.
- Set up battering station: Arrange three bowls for dredging: in the first bowl, combine the panko breadcrumbs with the Italian herb seasoning; in the second bowl, beat the eggs until smooth; and in the third bowl, mix together the flour, sweet paprika, garlic powder, onion powder, the remaining 1/2 teaspoon salt, and ground black pepper until well incorporated.
- Coat the fish: Dredge each piece of fish first in the flour mixture, making sure it’s fully coated. Then dip it in the beaten eggs, ensuring the flour is completely covered by egg. Finally, coat the fish evenly in the breadcrumb mixture, pressing the breadcrumbs gently onto the fish to adhere well. Place coated pieces on a plate and refrigerate for 5 to 10 minutes to help set the crust.
- Cook the fish: Heat frying oil in a large skillet over medium heat until shimmering but not smoking. Carefully add the coated fish pieces and cook for about 3 to 4 minutes per side or until the crust is golden brown and the fish flakes easily with a fork. Transfer cooked fish to a paper towel-lined plate to drain excess oil.
- Prepare the shaved zucchini salad: In a large bowl, combine the thinly shaved yellow squash, watercress, thinly sliced shallot, and snap peas. Add the crumbled feta cheese, toasted pine nuts, chopped cilantro, and chopped mint, tossing gently to mix.
- Make the vinaigrette: In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, and red wine vinegar until well emulsified.
- Toss the salad: Drizzle the vinaigrette over the zucchini salad and toss gently to evenly coat all ingredients with the dressing.
- Serve: Plate the crispy cod alongside a generous portion of the shaved zucchini salad. Serve immediately for best texture and flavor.
Notes
- For best results, use fresh cod fillets and ensure they are patted thoroughly dry before seasoning and coating.
- Feel free to substitute yellow squash with zucchini or a combination of both for the salad.
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently to avoid burning.
- Adjust the amount of vinaigrette to taste; you can also add a pinch of salt or pepper for extra seasoning if desired.
- Leftover salad can be stored separately in the refrigerator for up to 1 day, but the crusted fish is best enjoyed fresh.
