Ingredients
Fish
- 1 1/4 pound cod fillets, cut into strips or bite-sized pieces
Breading
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- 3/4 teaspoon salt
- 1/2 teaspoon granulated garlic
Frying
- Oil for frying (such as vegetable or canola oil), enough to fill 1-2 inches in a pot
Instructions
- Preheat oven and prepare warming station: Turn your oven to the warm setting, ideally around 170 degrees Fahrenheit or the lowest setting available. Place a cooling rack on top of a baking sheet and set it aside. This will hold the cooked fish and keep it warm without getting soggy.
- Set up breading assembly line: Arrange your breading ingredients in three separate containers. Place the flour on one plate, the beaten eggs in a bowl, and in another plate mix together the panko breadcrumbs, salt, and granulated garlic. This helps streamline the coating process.
- Coat the cod: Working in batches, dredge each piece of cod first in the flour, ensuring a light dusting. Next, dip it into the beaten eggs, then press it thoroughly into the panko bread crumb mixture, coating all sides. Repeat until all cod pieces are evenly breaded.
- Heat the oil for frying: Pour enough oil into a large pot to create a depth of 1 to 2 inches. Heat the oil to 350 degrees Fahrenheit, using a thermometer to monitor the temperature for safety and optimal frying results.
- Fry the fish: Carefully place coated cod pieces into the hot oil in small batches to avoid overcrowding. Fry until the coating is golden brown and the fish is cooked through, which should take about 3-4 minutes per batch depending on size. Use a slotted spoon or tongs to transfer the cooked fish to the prepared cooling rack in the warm oven.
- Serve immediately: Once all the cod is fried and kept warm, serve the crispy fried cod immediately with your favorite sides or dipping sauces for best texture and flavor.
Notes
- Maintaining the oil temperature at 350°F is crucial to avoid greasy fish; too low and it will absorb oil, too high and it may burn the coating.
- The warm oven rack keeps the fish crispy while you finish frying all batches.
- You can substitute panko with regular bread crumbs but panko yields a lighter, crispier crust.
- Use fresh cod fillets for the best taste and texture; frozen cod works but should be fully thawed and patted dry.
- Serve with tartar sauce, lemon wedges, or malt vinegar for classic accompaniments.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Frying
- Method: Frying
- Cuisine: American
