Crusted pan-seared cod with creamy tartar sauce

Mild cod is often overwhelmed by highly seasoned spice rubs or flavoured bread crumbs. The secret ingredient in this recipe – rich-tasting butter crackers – has a mild, sweet flavour that creates a crunchy crust on the fish. Add a dab of creamy, homemade tartar sauce to top it all off.

[Photo Credit: iStock.com/JoeGough]

Prep time: 20 min.
Cooking time: 10 min. 
Serves: 4

• 125 ml (1/2 c.) mayonnaise
• 30 ml (2 tbsp.) sweet pickle relish
• 5 ml (1 tsp.) drained chopped capers
• 45 ml (3 tbsp.) all-purpose flour
• 1 large egg, lightly beaten
• 45 ml (3 tbsp.) milk
• 20 butter crackers, crushed –  about 350 ml or 1 1/2 cups
• 4 cod fillets (about 750 g or 1 1/2 lb.)
• 2 ml (1/2 tsp.) salt
• 0.5 ml (1/8 tsp.) freshly ground black pepper
• 50 ml (1/4 c.) canola oil

1. Stir the mayonnaise, relish and capers together in a small bowl to make a flavourfully creamy homemade tartar sauce. Set aside.
2. Place the flour in a large shallow bowl. In another large shallow bowl, whisk together the egg and milk. Add the crackers to a third shallow bowl.
3. Sprinkle the cod with the salt and pepper. Working one fillet at a time, dredge both sides in the flour, shaking off any excess. Dip the same fillet into the egg mixture, then shake off any excess and dredge in the cracker crumbs to coat. Place the fillet on a clean plate and repeat with the remaining fillets.
4. Heat the oil in a large non-stick skillet over medium-high heat. Add the cod fillets and reduce the heat to medium. Cook until the fillets are golden brown, about five minutes. Turn over and cook until golden and the fish flakes easily with a fork, four to five minutes longer.
5. Serve each fillet with 30 ml (two tablespoons) of homemade tartar sauce.

Cook's tips

• Fresh fish is ideal in this recipe, but you can substitute frozen. Look for solidly frozen fish without any of the whiteness to the flesh that indicates freezer burn. Ice crystals on the inside of a freezer bag indicates that the fish has lost moisture.
• Never thaw fish at room temperature (do it in the fridge) and never refreeze thawed fish.
• If you don't want to spend the time ­stirring together the tartar sauce, store-bought makes a good alternative.

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