Buttermilk Fried Cod with Easy Tartar Sauce

Buttermilk makes a thin, creamy batter for simple fried cod, and with a very thin coating of batter and panko breadcrumbs for breading, the fish remains light and fluffy despite being fried—in only three tablespoon of peanut oil.

The real flavor in this dish comes from the fresh tartar sauce. Simple, easy, traditional ingredients come together very quickly—and give you the most delicious results.

Serve the fried cod and tartar sauce with a side of oven fries for a lighter take on fish and chips.

Serves 2

Ingredients

For the Tartar Sauce

• 1/3 cup light mayonnaise
• 2 tbsp finely chopped dill pickle
• 1 tbsp chopped chives
• 1 tsp Dijon mustard
• 1 tsp chopped capers
• sea salt
• freshly ground black pepper

For the Cod

• 1 cup buttermilk
• 1 egg yolk
• 2 tbsp flour
• sea salt
• freshly ground black pepper
• 1 cup panko, or other fine, dry breadcrumbs
• 2 6-oz skinless cod filets, about 1 inch thick
• 3 tbsp peanut oil

Preparation

For the Tartar Sauce

1. Combine the first 5 ingredients (through capers) in a bowl and season with salt and pepper. Cover and refrigerate at least 30 minutes. (May also be made 1 day ahead.)

Tartar Sauce Ingredients Ready to Mix

Easy Tartar Sauce

For the Cod

1. Whisk together the buttermilk and egg yolk in a bowl. Place the flour in another bowl and season with salt and pepper. Spread the panko in a baking dish or on a plate.

Breading Ingredients

1. Gradually whisk the buttermilk mixture into the flour mixture to form a thin batter. (It will coat a spoon but run off easily.)
2. Dip each filet in the batter, coating well. Let excess drip off and press both sides of each filet into the breadcrumbs. Refrigerate 20-30 minutes. (Refrigeration helps the coating stick to the fish during cooking.)

Breaded Cod

1. Heat a nonstick skillet over medium-high heat and add the oil. When the oil is very hot, fry the fish until golden brown on the outside and just cooked through, 3-4 minutes per side, depending on thickness.

Fish after Turning

Serve the fish dolloped with tartar sauce and pass any remaining sauce at the table.