Crispy Salt & Pepper Fish Fillets

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Pat the cod fillets completely dry on paper towels, season both sides with salt and pepper, and cut each fillet into 2 evenly sized pieces, giving 6 pieces.
2. In one shallow bowl, mix the flour with the garlic powder. In a second bowl, beat the eggs and season with salt and pepper. In a third bowl, season the panko with salt and pepper and mix.
3. Heat the sunflower oil in a large frying pan over medium heat.
4. While the oil heats, coat each piece of fish in flour, then egg, then panko, coating evenly at each stage.
5. When the oil is hot, about 6 to 8 minutes, add the fish in a single layer, evenly spaced. Fry 3 to 4 minutes per side until golden, crispy and just cooked through.
6. Transfer the fish to a wire rack set over paper towels and rest for 5 minutes.
7. Meanwhile, mix the mayonnaise, Dijon mustard, chopped onions, chopped dill pickles and lemon juice in a bowl. Season with salt and pepper and whisk.
8. Put the tartar sauce in a serving dish, arrange the fish around it, and garnish with lemon wedges and parsley.

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