Battered cod, fried until golden and crispy, served with a homemade tartar sauce with pickles and capers, is a bistro classic that never disappoints. The contrast between the crunchy crust, the juicy interior of the cod, and the fresh, tangy sauce is pure pleasure. A simple recipe that tastes like it came from a restaurant.
Crispy cod with tartar sauce is an international classic that demonstrates why battered cod conquered half the world. The thin, crispy crust of the fish, when dipped in a fresh and slightly tangy tartar, creates a combination of textures and flavors that is practically perfect. The key is to make the tartar from scratch — store-bought doesn't compare — and to fry the cod just before serving.
Ingredients
- 4 desalted cod loins (we use Desalted Boneless Cod Tail (1pc) - 500g)
- Flour, egg, and breadcrumbs for breading
- Oil for frying
- For the homemade tartar:
- 200 ml homemade mayonnaise (or quality store-bought)
- 4 gherkins, finely chopped
- 2 tablespoons capers, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- Juice of half a lemon
- Salt and pepper
Step-by-step preparation
- Tartar sauce: Make first. In a bowl, mix the mayonnaise with the finely chopped gherkins, chopped capers, chives, parsley, Dijon mustard, and lemon juice. Season with salt and pepper. Mix well, cover with film, and refrigerate for at least 30 minutes for the flavors to meld. The tartar improves with rest: if you make it the day before, even better.
- Bread the loins with the classic triple coating: flour, egg, breadcrumbs (or panko). For maximum crispiness, double dip in egg and breadcrumbs. Let rest for 10 minutes in the refrigerator before frying so that the breading adheres well.
- Frying: 3-4 minutes at 180 C. Fry in plenty of oil until the crust is golden and crispy. Remove to a wire rack.
- Serve immediately with the cold tartar sauce in a bowl on the side. The contrast between the hot, crispy cod and the cold, tangy tartar is what makes this dish so addictive. Add a green salad and lemon wedges.
The house trick
Homemade tartar is what elevates this dish from good to memorable. Store-bought is fine in a pinch, but it lacks the freshness of freshly chopped herbs, the texture of pickle pieces, and the balanced acidity of real lemon. And a personal touch I love: add a teaspoon of grated horseradish to the tartar. It gives a subtle spicy kick that awakens all the flavors of the dish without overpowering any.
Buy it at BacalaloDesalted Boneless Cod Tail (1pc) - 500g€10.95 · 24-48h refrigerated delivery →Frequently asked questions
What cut of cod is best for frying?
Thin cuts like the tail or loin strips, which cook quickly and turn out crispy on the outside and juicy on the inside.
How do I make a quick tartar sauce?
Mix mayonnaise with chopped gherkins and capers, chives, a touch of mustard, and lemon. Ready in two minutes.
At what temperature do I fry the cod?
At 180 ºC. Hot oil seals the breading and prevents the cod from absorbing fat.
