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

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

Preparation

  • Finely chop the pickles, shallot, and parsley for the tartar sauce.
  • In a bowl, combine the mayonnaise, Greek yogurt, chopped pickles, shallot, parsley, pickle juice, sugar, and black pepper. Mix until smooth, then cover and refrigerate to chill while you cook.
  • Thaw the cod if frozen, drain well, and pat completely dry with paper towels to help the coating stick.
  • In a small bowl, mix together the salt, black pepper, garlic powder, Cajun seasoning, and smoked paprika.
  • Toss the cod fillets in the seasoning blend until evenly coated.
  • Set up a dredging station with one bowl of flour and another bowl of beaten eggs mixed with water.
  • Dredge each fillet in flour, then egg, then back into flour for a double coating. Place on a tray and let rest a few minutes to help the crust adhere.

Cooking

  • Heat peanut oil in a Dutch oven, deep skillet, or fryer to 350°F (175°C).
  • Carefully lower the coated cod into the hot oil without overcrowding the pan.
  • Fry in batches for 4–5 minutes, turning occasionally, until golden brown and crisp.
  • Cook until the internal temperature reaches 140–145°F, and the fish flakes easily.
  • Transfer to a paper towel–lined rack or plate to drain excess oil.

Serving

  • Let the cod rest for 2–3 minutes to keep the crust crisp.
  • Serve hot with chilled tartar sauce on the side.
  • Add fresh lemon wedges for squeezing over the top.