Crispy Cod Brunch

Steps

How to make it

Prep 10 min · Cook 12 min

1. Pat cod fillet completely dry on both sides; season lightly with salt and pepper; beat 1 egg and spread 3 Tbsp flour on a shallow plate.
2. Dice 1/2 tomato; mix 2 Tbsp yogurt with 1 Tbsp lemon juice and a pinch of salt into tartar-style sauce; chill until needed.
3. Dredge fish in flour, egg, then flour again; pat off excess so the coating stays thin and even.
4. Pour about 0.5 cm olive oil into a skillet; heat over medium to roughly 170°C (small bubbles around a chopstick).
5. Place fish in the pan; fry one side 3 minutes until golden without flipping often; flip and fry 3 more minutes until the other side is golden and the center is opaque and flakes easily with a fork.
6. Transfer to a rack and drain 2 minutes so the crust stays crisp.
7. Plate the fish with tartar sauce and lemon wedges.

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.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best eaten immediately; crust softens when chilled.

Substitutions