Lemon Pepper Breaded Cod is light and crispy with a great lemon flavor. I am not a huge fan of fish but I have been trying to like it for years. I have discovered I like the taste of lemon with fish and I also love tarter sauce. If you are not a huge fan of fish like me, try this recipe to see if it will change your mind.
Stove Top
Recipe serves: 2
Serving size: 4 oz fish
Equipment needed: 8″ cast iron skillet
Total time: 15 minutes
Let's grocery shop!
I am assuming you have salt and pepper.
Pantry & Spices
-
canola oil
-
cayenne pepper
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flour
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garlic powder
-
lemon pepper
-
mayo
-
paprika
Grocery
-
1 jar pickles
-
1 medium onion
-
12 oz cod
-
1/2 dozen eggs
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1 box panko bread crumbs
-
1 lemon
Let's prep!
Ingredients
Prep
Ingredients
| 1/8 cup mayo |
| 1 tablespoon diced pickle |
| 1 tablespoon diced onion |
| 1/8 teaspoon salt |
| 1/8 teaspoon cayenne pepper |
| 1/8 teaspoon paprika powder |
| 1/8 teaspoon garlic powder |
| 2 pieces of Cod 4 oz each |
| 1/4 cup flour |
| 1 egg |
| 1/2 tablespoon water |
| 1/2 cup panko bread crumbs |
| 3 tablespoons canola oil |
| 1 teaspoon lemon pepper seasoning |
| 1 lemon sliced in wedges; optional |
Prep
- Gather all of your ingredients and measuring tools
- Prepare the tarter sauce an place in a small prep bowl:
- 1/8 cup mayo
- 1 tablespoon minced pickle
- 1 tablespoon minced onion
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- Zest the lemon and place the zest in a small prep bowl; set aside.
- Slice the lemon into quarters; set aside.
- On a small plate add 1/4 cup flour
- On a small plate add 1/2 cup panko
- In a cereal bowl add 1 egg and 1/2 tablespoon of water. Mix well.
Let's cook!
- Complete prep from the prep tab above.
- Heat 3 tablespoons of oil in a skillet until nice and hot.
- While the skillet is heating season each side of the fish with 1/4 teaspoon of lemon pepper seasoning.
- Dip the fish in flour, coat evenly and shake off excess flour.
- Dip the fish in the egg wash on both sides.
- Dip the fish in the panko, coating the fish evenly; set aside.
- Repeat with the next piece of fish.
- Place both pieces of fish in the oil and cook for 4 – 5 minutes per side until fish flakes easily with a fork.
- Top the fish with lemon zest and squeeze a little lemon juice over the fish. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 6
