I’ll just go ahead and start by saying: this recipe was outstanding. No need to read my entire post to find out! If you like fish, I highly recommend it – and really, any white fish would work. It is from the Maine Summers Cookbook, and the back story to its creation was the need for a Mexican-style dish for a Cinco de Mayo party. This recipe serves 6.
For the mexi tartar sauce, you’ll need:
- 1 cup mayo
- 1 tablespoon ancho chili powder (I couldn’t find this at my local grocery store, and substituted regular chili powder – it still tasted good!)
- 1 tablespoon minced jalapeno pepper (I used pickled jalapenos – there is no question that fresh would make it spicier)
- Zest and juice of 1 lime
- 2 garlic cloves, crushed
For the cod and breading, you’ll need:
- 2 lbs fresh cod fillets
- Canola oil for frying
- Panko Japanese bread crumbs
- Dried shredded coconut (I skipped this, as I’m not much of a coconut fan)
- All-purpose flour
- 2 large eggs beaten with 2 teaspoons unsweetened coconut milk
To make the tartar sauce, whisk together the mayo, chili powder, jalapeno, lime zest and juice, and garlic. Refrigerate until serving.
Cut the cod fillets into serving size pieces. In a heavy skillet, heat enough canola oil to be 2 inches deep and not overrun the edge of the pan when frying the fish. Combine equal parts panko and coconut and roll the cod in the mixture. Dredge the cod in flour and dip in the beaten eggs.
Fry the cod in the hot oil until golden and cooked through, turning the fish to brown both sides.
I didn’t have quite enough oil (oops!), but it still worked out very well. The cooking time does vary depending on the thickness of the fillets – mine went pretty quickly – just a few minutes per side. I served the cod with green beans and roasted potatoes, and both Nick and I loved it. I hope you try it and enjoy it, too!