Crispy Cod with Homemade Tartar Sauce | CookOS

Crispy Cod with Tartar Sauce

Name: Crispy Cod with Homemade Tartar Sauce
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2 servings
Ingredients: 2 tbsp panko breadcrumbs; 2 tbsp slivered almonds, chopped; 2 cod filets; 1 tbsp mayonnaise, plus ¼ cup, separated; 2 tbsp chopped dill pickles, plus 1 tsp pickle juice; 1 tsp chopped capers; 1 tbsp minced onion

Crispy cod filets with a toasted panko and almond crust, paired with tangy homemade tartar sauce made from mayonnaise, dill pickles, and capers. Toasting the breadcrumbs and almonds before roasting ensures the coating stays crispy rather than soggy.

🥗Keto 🥗Pescatarian 🏷️Cod 🏷️Fish 🏷️Crispy 🏷️Panko Tartar sauce

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Total

27 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 tbsp panko breadcrumbs
2 tbsp slivered almonds, chopped
2 cod filets
1 tbsp mayonnaise, plus ¼ cup, separated
2 tbsp chopped dill pickles, plus 1 tsp pickle juice
1 tsp chopped capers
1 tbsp minced onion

7 Ingredients

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Instructions

1
Stir 2 tbsp panko and 2 tbsp slivered almonds together in a Suvie pan. Insert into Suvie and broil for 8-12 minutes or until pale golden, stirring halfway through cooking. Remove from Suvie and transfer to a small bowl.
2
Pat cod filets dry and season with salt and pepper. Divide 1 tbsp mayonnaise evenly across the top of both filets. Lift and gently press cod, mayo-side down into the panko mixture.
3
Set a Suvie roasting rack inside a Suvie pan and mist with cooking spray. Set cod filets, panko-side up in the roasting rack. Insert into the bottom of Suvie, input settings, and cook now. Bottom Zone: Roast at 350°F for 17 minutes. Top Zone: None
4
While the cod cooks, prepare the tartar sauce. In a small bowl stir together remaining ¼ cup mayonnaise, 2 tbsp chopped dill pickles, 1 tsp pickle juice, 1 tsp chopped capers, and 1 tbsp minced onion. Season to taste with salt and pepper.
5
After the cook, divide cod between plates and serve with tartar sauce.

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Tips & Notes

Pro tips

Toast panko and chopped almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant. This step is essential for crispness.
Pat cod filets dry with paper towels before coating to help the crust adhere and brown evenly.
Check doneness at the thickest part of the filet; it should be opaque and flake easily. Cod continues to cook slightly after removal from the oven.
Assemble the tartar sauce just before serving to prevent it from becoming watery.

Substitutions

Panko breadcrumbs → regular breadcrumbs (texture will be less crispy)
Slivered almonds → finely chopped hazelnuts or pecans (nutty depth varies slightly)
Dill pickles → bread-and-butter pickles (sweeter, tangier sauce)

Storage & make-ahead

Store leftover cod covered in the refrigerator for up to 2 days; reheat gently in a 300°F oven to restore crispness. Tartar sauce keeps refrigerated for up to 3 days.

Common Questions

Why toast the panko and almonds before roasting?

Toasting removes moisture and intensifies flavor, preventing the crust from absorbing steam and becoming soggy during roasting. It also deepens the color and crunch.