Crispy Cod Brunch

Steps

How to make it

Prep 10 min · Cook 12 min

1. Pat cod dry; season both sides. Beat egg; spread flour on a plate.
2. Dredge fish in flour, egg, then flour again; shake off excess.
3. Heat about 1/2 cm oil to roughly 170°C (bubbles around a chopstick); fry each side about 3 minutes until golden.
4. Drain on a rack 2 minutes. Dice tomato; mix with yogurt, lemon juice, and a pinch of salt for sauce.
5. Plate fish with sauce, lemon wedges, and lettuce or tomato slices if you like.

Tips & storage

Make it easier

• Air fry at 190°C about 10–12 minutes, flip and spray oil once.
• Oil too cool and the fish absorbs grease.

Best eaten immediately; crust softens when chilled.

Substitutions