We are very excited to get our hands on Norwegian Cod fillets this week. Cod is a predator that hovers close to the ocean floor and swims very little, so it has hardly any of the strongly flavored red muscle or fat typical of active swimmers. Its mild, white flesh is flaky and delicate and is well suited to sauteing and roasting.
We love pub style fish and chips, especially when cod is the fish being featured. Here is our take on the classic pub fare.
- 1 cup of a neutral flavored oil, such as canola
- 2 cups all-purpose flour
- Salt and freshly ground black pepper
- 3 large eggs, beaten
- 2 cups Panko bread crumbs
- 3 pounds Norwegian Cod, cut into cubes
- 1 cup mayonnaise
- 2 tablespoons minced dill pickle or dill relish
- 2 tablespoons minced onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped capers
- 2 tablespoons caper juice
- juice of medium lemon
- teaspoon white pepper
- teaspoon salt
- 1 ounce buttermilk
Heat oil to 360º. Whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a pie plate. Dredge cod in flour, shake off excess then dip in the eggs, and then coat evenly with Panko. Fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with Chips and Tartar Sauce.