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.

Ingredients

Fish

  • 4-6 cod filets
  • 1 cup self-rising flour
  • 2 eggs beaten with 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

Tartar Sauce

  • 1/4 cup real mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/4 cup finely chopped dill pickles
  • 1 finely chopped shallot
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon dill pickle juice
  • 1 teaspoon white sugar
  • 1/2 tablespoon black pepper

Instructions

Tartar Sauce

  1. Combine all ingredients in a bowl and stir to combine well. Rest in refrigerator to chill.
  2. Add more lemon juice or pickles if desired.

Fish

  1. Thaw fish and press excessive water out using a colander and pat dry filets.
  2. Mix together seasoning blend of salt, pepper, garlic powder, Cajun, and smoked paprika.
  3. Toss the cod filets in the seasoning blend in a large bowl.
  4. Prepare a separate bowl with 1 cup of self-rising flour and another bowl with 2 eggs beaten with 2 tablespoons of water.
  5. Dip each filet to coat in the flour, then the egg mixture, then the flour again. Repeat with all and set aside.
  6. Prepare Dutch oven or deep skillet or deep fryer with about 2 cups of high smoke point oil and heat to 350 degrees.
  7. Use tongs to carefully place each filet in the oil. Fry a few minutes and begin to flip a total of about 4-5 minutes. Test a quick probe thermometer on a piece to cook to at least 140 degrees.
  8. Remove and let rest on a paper towel lined plate.

Serving

  1. Let the fried cod rest a few minutes.
  2. Serve with the fresh chilled tartar sauce.
  3. Squirt fresh lemon juice on the fish and tartar 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.