Panko Crusted Cod with Lemon Aioli
Mild-tasting, meaty cod filets are coated with a crispy crumb crust and served with a bright, citrusy lemon aioli. This panko crusted cod is a family favorite recipe you'll return to again and again.
Servings 6 pieces
Calories 310kcal
Equipment
- Microplane Premium Classic Series Zester Grater, 18/8, Green
- GORILLA GRIP Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Set of 3, Red, Blue, Lime Green
- Kitchen Knives
- T-fal Deep Fryer with Basket, Stainless Steel, Deep Fryer
Ingredients
For the lemon aioli:
- 2/3 cup mayonnaise
- 1 clove garlic crushed
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the panko crusted cod:
- 6 cod filets 4-5 ounces each
- 1 cup flour
- 1/2 teaspoon salt plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper plus additional for seasoning
- 2 eggs
- 2 tablespoons water
- 1 1/2 cups panko breadcrumbs
- Oil for frying canola, corn, vegetable or light olive oil
Instructions
- Make the lemon aioli by mixing all ingredients together thoroughly. Set aside for the flavors to blend.
- Pat the cod fillets dry with paper towels. Season with salt and pepper, and set aside.
- Place the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a pie pan or shallow dish, and stir to combine. Place the egg in another pie pan or shallow dish and beat together with the water. Place the panko breadcrumbs in a third dish.
- Dip each cod fillet first in flour, then in egg mixture, then in panko breadcrumbs, pressing to make sure the breadcrumbs stick to the surface of the fish.
- Deep fryer cooking method: Heat oil in the deep fryer to 370 degrees F. Fry cod fillets, 2-3 at a time, for about 5 minutes until medium golden brown and cooked through. Cook to an internal temperature of 145 degrees F. Remove to a paper towel-covered plate to cool and drain away any excess oil.
- Stovetop cooking method: Cover the bottom of a large skillet with oil to a depth of about 1/3 inch, and heat over medium-high heat. Fry the cod fillets for 2-3 minutes on each side, or until medium brown and cooked through. Drain on paper towel covered plate.
- Serve panko crusted cod with lemon aioli.
Notes
Nutrition info is for fish fillets only. Lemon aioli adds 80 calories, 9g fat, 0g carbohydrate and 0g protein per tablespoon.