I Appreciate How Easy It Is To Transform Simple Cod Fillets Into Crispy, Restaurant-Style Strips At Home. I Like That The Herb Seasoning Adds Depth, While The Creamy Lemon Sauce Balances The Crunch With Fresh, Zesty Flavor. It Is Perfect For Weeknight Dinners Or Casual Entertaining Because Everyone Can Dip And Enjoy.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
1 Lb Cod Fillets, Cut Into Strips 1 Cup All-Purpose Flour 2 Large Eggs, Beaten 1 Cup Breadcrumbs (Preferably Panko) 2 Cloves Garlic, Minced 1 Teaspoon Dried Thyme 1 Teaspoon Dried Parsley Salt, To Taste Black Pepper, To Taste Olive Oil, For Frying
Creamy Lemon Sauce: 1 Cup Sour Cream 2 Tablespoons Mayonnaise 1 Tablespoon Lemon Juice 1 Teaspoon Lemon Zest 1 Clove Garlic, Minced Salt, To Taste Black Pepper, To Taste
Directions
I Start By Heating Olive Oil In A Large Skillet Over Medium Heat.
I Prepare Three Shallow Dishes: One With Flour, One With Beaten Eggs, And One With Breadcrumbs Mixed With Minced Garlic, Dried Thyme, Dried Parsley, Salt, And Pepper.
I Dip Each Cod Strip First Into The Flour, Shaking Off Excess. Then I Dip It Into The Beaten Eggs, Allowing Any Extra To Drip Off. Finally, I Coat It In The Breadcrumb Mixture, Pressing Gently So It Adheres Well.
Once The Oil Is Hot, I Fry The Cod Strips In Batches For About 3 To 4 Minutes Per Side Until They Are Golden Brown And Cooked Through. I Remove Them And Place On A Paper Towel-Lined Plate To Drain Excess Oil.
For The Creamy Lemon Sauce, I Combine Sour Cream, Mayonnaise, Lemon Juice, Lemon Zest, Minced Garlic, Salt, And Pepper In A Medium Bowl. I Stir Until Smooth And Well Combined.
I Serve The Crispy Garlic Herb Cod Strips Hot With The Creamy Lemon Sauce On The Side For Dipping.
Servings And Timing
This Recipe Makes 4 Servings. Prep Time: About 10 Minutes Cook Time: About 25 Minutes Total Time: 35 Minutes
Variations
I Sometimes Swap Cod For Haddock Or Pollock If I Want A Different White Fish. For Extra Flavor, I Add A Pinch Of Paprika Or Cayenne To The Breadcrumb Mixture. I Also Enjoy Mixing Fresh Herbs Like Dill Or Chives Into The Lemon Sauce For A Brighter Twist. For A Healthier Option, I Bake The Cod Strips At 425°F For 15–18 Minutes Instead Of Frying.
Storage/Reheating
I Store Leftover Cod Strips In An Airtight Container In The Refrigerator For Up To 2 Days. I Reheat Them Gently In A 350°F Oven For 5–8 Minutes To Maintain Crispiness. I Prepare The Lemon Sauce Fresh Each Time For Best Flavor.
FAQs
Can I Make This Recipe Ahead Of Time?
I Can Bread The Cod Strips Ahead And Keep Them In The Refrigerator Until Ready To Fry, But I Prefer Frying Fresh For Maximum Crispiness.
Can I Use Gluten-Free Breadcrumbs?
I Substitute Panko With Gluten-Free Breadcrumbs And It Works Well While Maintaining Crunch.
How Do I Keep The Fish From Falling Apart?
I Use Firm Cod Fillets And Handle Them Gently During Breading And Frying To Keep The Strips Intact.
Can I Bake The Cod Instead Of Frying?
I Bake At 425°F For 15–18 Minutes, Flipping Halfway Through. They Are Less Crispy Than Fried But Still Delicious.
What Can I Serve With These Cod Strips?
I Love Serving Them With Steamed Vegetables, A Side Salad, Or Oven-Baked Fries For A Complete Meal.
Conclusion
I Love How These Garlic Herb Cod Strips Combine Crispy, Golden Coating With Tender, Flavorful Fish And A Zesty Creamy Lemon Sauce. They Are Easy To Make, Perfect For Weeknights Or Entertaining, And Always Satisfy Seafood Lovers At The Table.
Enjoy crispy, golden cod strips coated in a fragrant herb breadcrumb crust paired with a tangy creamy lemon sauce. Perfect for a light yet indulgent seafood dinner.
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course / Seafood
Method:Frying (or baking option)
Cuisine:American
Ingredients
For the Cod Strips:
1 lb cod fillets, cut into strips
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko)
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
Salt, to taste
Black pepper, to taste
Olive oil, for frying
For the Creamy Lemon Sauce:
1 cup sour cream
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
Instructions
Prepare the Cod:
Heat olive oil in a large skillet over medium heat. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with minced garlic, dried thyme, dried parsley, salt, and pepper.
Bread the Fish:
Dip each cod strip first in flour, shaking off excess. Then dip in beaten eggs, allowing extra to drip off. Finally, coat in the breadcrumb mixture, pressing gently to adhere.
Cook the Cod:
Fry the cod strips in batches for 3–4 minutes per side until golden brown and cooked through. Place on a paper towel-lined plate to drain excess oil.
Prepare the Lemon Sauce:
Combine sour cream, mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a medium bowl. Stir until smooth and well combined.
Serve:
Serve the crispy cod strips hot with the creamy lemon sauce on the side for dipping.
Notes
Swap cod for haddock or pollock for a different white fish.
Add paprika or cayenne to the breadcrumb mixture for extra flavor.
Mix fresh herbs like dill or chives into the lemon sauce for a bright twist.
For a healthier option, bake at 425°F for 15–18 minutes instead of frying.
