Deep-Fried Cod Recipe

Deep-Fried Cod is fish coated with flour, egg, and Panko bread crumbs and deep-fried. It’s a very simple dish by itself but extra delicious with homemade tartar sauce. It doesn’t sound very Japanese, but this is another Japanese food which is eaten all the time in Japan.

Deep-Fried Cod is often seen in a lot of Bento found at supermarket delis, convenience stores, and Bento shops. It is often frozen food with too much coating, but it’s very good when it’s done well and fresh. The best kind of Deep-Fried Cod is of course the one you make yourself at home. When it’s right out of the oil and piping hot, it’s so tasty and you never want to go back to store-bought ones. We recommend to serve this immediately after you cook it. The steps for making this are easy enough and the same as any other Panko-fried food like Tonkatsu and Beef Katsu. Not hard, but take care dealing with the hot oil so you don’t get burned.

Cod is a nice and flaky fish to use for this dish, but you can use any type of white fish of your choice. When you make the tartar sauce, it’s better to use Japanese mayonnaise for the taste. If you’re using American mayo, add some lemon juice to add tanginess. The mild flavored fish, crispy outside and tender inside, goes so well with a rich and tangy sauce. Don’t forget shredded cabbage for salad, a great accompaniment for fried fish. This is a perfect dinner entree. Try it this weekend!