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
Tartar Sauce: In a bowl, combine all the tartar sauce ingredients. Adjust seasoning with more pickle juice or pickles as desired. Cover and refrigerate until needed.
Cod Preparation: Thaw the cod filets and drain any excess water using a colander. Pat the filets dry. In a mixing bowl, blend together salt, pepper, garlic powder, Cajun seasoning, and smoked paprika. Toss the cod filets in the seasoning blend until evenly coated. Prepare two separate bowls: one with self-rising flour and another with beaten eggs mixed with water. Dip each seasoned cod filet first into the flour, then the egg mixture, and finally back into the flour, ensuring each filet is well-coated. Set aside.
Frying the Cod: In a Dutch oven, deep skillet, or deep fryer, heat peanut oil to 350°F (175°C). Using tongs, carefully place the cod filets into the hot oil, making sure not to overcrowd the pan. Fry the filets, turning occasionally, for about 4-5 minutes or until they reach an internal temperature of 140°F (60°C). Once cooked, transfer the cod to a plate lined with paper towels to drain excess oil.
Serving: Allow the fried cod to rest for a few minutes. Serve with the chilled tartar sauce, and optionally, finish with a squeeze of fresh lemon juice over the fish and sauce.
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.
