Crispy Lemon Cod Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes

1 Tbsp. butter
2 Tbsp. olive oil
2 egg whites
2 cups Panko (Japanese bread crumbs)
1-1/2 lbs. cod fish fillets
kosher salt and freshly-ground black pepper
For Lemon Butter Sauce:
1/3 cup fresh lemon juice
2 Tbsp. white wine vinegar
2 Tbsp. butter
1/2 tsp. kosher salt

Heat butter and olive oil in a large nonstick frying pan over medium heat.

Beat egg whites. Spread out Panko in a thin layer in a shallow dish.

Dip cod first in the egg whites, then in the Panko, pressing lightly to help the bread crumbs adhere. Season with salt and pepper.

Saute in the butter-olive oil mixture until golden, about 3 minutes. Flip and cook on the other side until cooked through — fish will be opaque and flake easily with a fork.

To make the lemon butter sauce: Heat lemon juice and vinegar in a small saucepan over medium-low heat, until the mixture is reduced by half, about 6 minutes. Stir in butter and salt.

Spoon over crispy cod fish fillets.

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