Fried Cajun Cod and Tartar Sauce
Fried cod seasoned with Cajun spice with fresh made tartar sauce for a flavorful and satisfying meal.
This recipe for fried Cajun cod and tartar sauce is a flavorful and satisfying dish. The cod is coated in a delicious blend of spices and crispy batter before being fried to perfection in peanut oil. The fish is juicy and tender on the inside with a crispy exterior. The tangy and creamy tartar sauce perfectly complements the spicy and savory flavors of the fish. This dish is a perfect balance of textures and flavors.
Servings
4
Prep Time
35 minutes
Cook Time
10 minutes
Total Time
45 minutes
Ingredients
For the Cod
4-6 cod filets
1 cup self-rising flour
2 eggs
2 tablespoons water
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon Cajun seasoning
1/2 tablespoon smoked paprika
2 cups peanut oil, for frying
For the Tartar Sauce
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup dill pickles, finely chopped
1 shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon dill pickle juice
1 teaspoon white sugar
1/2 tablespoon black pepper
Instructions
Make the Tartar Sauce
In a bowl, mix mayonnaise, Greek yogurt, chopped pickles, shallot, parsley, pickle juice, sugar, and black pepper. Adjust seasoning with more pickle juice or pickles if desired. Cover and refrigerate until ready to serve.
Prepare the Cod
Thaw cod filets if frozen. Drain well in a colander and pat dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, Cajun seasoning, and smoked paprika. Toss the cod filets in the seasoning blend until evenly coated.
Set Up Dredging Stations
Place self-rising flour in one bowl. In another bowl, beat the eggs with water. Dip each seasoned filet into the flour, then the egg mixture, and finally back into the flour. Set aside on a tray.
Fry the Cod
Heat peanut oil in a Dutch oven, deep skillet, or deep fryer to 350°F (175°C). Using tongs, carefully lower cod filets into the oil without overcrowding the pan. Fry 4–5 minutes, turning occasionally, until golden brown and the internal temperature reaches 140°F (60°C).
Transfer to a paper towel–lined plate to drain.
Serve
Let cod rest a few minutes. Serve hot with the chilled tartar sauce. Add a squeeze of fresh lemon juice if desired.
Combine the prepped ingredients for the tartar sauce in a medium sized bowl.
Stir to combine well, then rest in a refrigerator to chill before serving. Add more lemon juice or pickles if desired.
Thaw fish and press excessive water out using a colander and pat dry filets.
Cut filets into chunks a few inches wide.
Mix together seasoning blend of salt, pepper, garlic powder, Cajun, and smoked paprika.
Toss the cod filets in the seasoning blend in a large bowl.
Prepare a separate bowl with 1 cup of self-rising flour and another bowl with 2 eggs beaten with 2 tablespoons of water.
Dip each filet to coat in the flour, then the egg mixture, then the flour again.
Set the breaded filets aside while preparing the oil for frying.
Heat frying oil to 350 degrees. Use tongs to carefully place each filet in the oil. Fry a few minutes and begin to flip a total of about 5-6 minutes. Test a quick probe thermometer on a piece to cook to at least 140 degrees.
