Crispy pan-fried cod with a bright, briny dill tartar sauce. Capers are the secret, and making the sauce first lets the flavors come together while the fish cooks. A simple, satisfying classic done right.
There are nights when you want food that feels classic and satisfying without being fussy. This is one of those meals. Crisp, golden cod. A sauce with real personality. Simple sides that don’t get in the way.
The key is doing things in the right order. Make the sauce first and let it sit. While it’s marrying, cook the fish. Nothing rushed. Nothing complicated. Just enough.
Briny Dill Tartar
This sauce is what makes the dish. Bright, briny, a little sweet, and sharp in all the right places.
Capers are the secret. They aren’t traditional, but once you add them, plain tartar sauce feels unfinished.
Ingredients
Duke’s mayonnaise
Capers, finely chopped
Relish (a generous spoonful)
Small white onion, very finely minced
Dijon mustard
Red wine vinegar
Honey
Dry dill
Worcestershire sauce
Instructions
Gently stir everything together until smooth. Taste and adjust—more capers for bite, a touch more honey if it needs balance.
Set aside for at least 15 minutes (longer is better).
Sweet, sour, briny, and balanced. This sauce improves as it sits.
Crispy Pan-Fried Cod
Ingredients
Fresh side of cod
Kosher salt
Freshly ground black pepper
Seasoned Flour Dredge
All-purpose flour
Curry powder
Garlic powder
Old Bay seasoning
White pepper
Salt
Breading & Frying
Eggs, beaten
Panko breadcrumbs
Neutral oil for frying (canola or vegetable)
Step 1: Cut the Cod
Cut the cod on a slight bias into pieces about this size—thick enough to stay juicy, small enough to cook evenly.
Cutting on a bias gives you better texture and more surface area for crisping.
Step 2: Season Simply
Season all sides generously with kosher salt and freshly ground black pepper.
Salt and pepper is all the fish needs.
Step 3: Make the Seasoned Flour Dredge
Whisk together the flour, curry powder, garlic powder, Old Bay, white pepper, and salt until evenly mixed.
The first layer of flavor—quiet, balanced, and intentional.
Step 4: Set Up the Breading Station
Arrange three bowls:
Seasoned flour
Beaten eggs
Panko breadcrumbs
Using one hand, dredge each piece of cod in flour, dip in egg, and then coat thoroughly with panko.
💡
Shake off excess at each step of the dredge, particularly the egg wash. This makes the breading balanced with the fish.
Flour → egg → panko. No shortcuts.
Step 5: Fry the Cod
Heat about ½ inch of oil in a wide pan over medium to medium-high heat. When the oil shimmers, fry the cod in batches until deeply golden, about 3–4 minutes per side.
Steady heat creates a crisp crust without burning.
Step 6: Drain and Season
Transfer the cod to a rack or paper-lined tray. Sprinkle lightly with salt while hot.
Season while it’s hot—this is when it sticks.
Serve
Plate a generous spoonful of the Briny Dill Tartar on the bottom of the plate. Serve two pieces of cod on top of it. Add a simple green vegetable if you like—like steamed green beans with good extra virgin olive oil for contrast.
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