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When it comes to creating a meal that is both satisfying and nutritious, Crispy Panko-Crusted Cod with Dill Sauce stands out as a top contender. This dish showcases the delicate flavors of cod, a fish prized for its versatility and mild taste, coated in a crunchy panko breadcrumb crust. The accompanying dill sauce adds a refreshing touch, making every bite a delightful experience that balances flavor and texture. Whether you are cooking for a family dinner or a special occasion, this recipe promises to impress with its simplicity and elegance.

Crispy Panko-Crusted Cod with Dill Sauce

Discover the irresistible flavor of Crispy Panko-Crusted Cod with Dill Sauce, a dish that beautifully combines nutrition and taste. Fresh cod fillets are coated in crunchy panko breadcrumbs for a delightful texture, while a smooth dill sauce adds a refreshing twist. This recipe is simple enough for any weeknight dinner yet elegant enough to impress at special occasions. Enjoy a healthy meal without sacrificing flavor and learn how easy it is to create a gourmet experience at home!
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Ingredients
  

For the Cod:

4 skinless and boneless cod fillets (6 ounces each)

1 cup panko breadcrumbs

½ cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

¼ cup olive oil for frying

For the Dill Sauce:

½ cup Greek yogurt

2 tablespoons mayonnaise

1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)

1 tablespoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Dill Sauce: In a small mixing bowl, combine the Greek yogurt, mayonnaise, chopped dill, lemon juice, Dijon mustard, and a pinch of salt and pepper. Whisk until smooth and well combined. Taste and adjust the seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to develop.

    Set Up the Breading Station: Prepare three shallow dishes for the coating process. In the first dish, add the all-purpose flour, season it generously with salt and pepper. In the second dish, crack the eggs and beat them until frothy. In the third dish, mix the panko breadcrumbs with garlic powder, onion powder, and smoked paprika.

      Dredging the Cod: Working one fillet at a time, first dredge the cod in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any extra egg to drip off. Finally, coat the fillet thoroughly with the panko mixture, pressing it gently to ensure the crumbs adhere well.

        Fry the Cod: Heat the olive oil in a large skillet over medium heat until it shimmers. Carefully place the breaded cod fillets in the hot oil, making sure not to overcrowd the pan (you can cook in batches if needed). Fry for about 3-4 minutes on each side, or until the fillets are golden brown and crispy. The fish should easily flake with a fork when done. Use a slotted spatula to transfer the cooked fillets to a serving plate lined with paper towels to absorb any excess oil.

          Serve: Arrange the crispy panko-crusted cod fillets on a plate. Drizzle with the chilled dill sauce or serve it in a small bowl on the side for dipping. For an extra touch, garnish with a few sprigs of fresh dill or lemon wedges.

            Enjoy: Pair your crispy cod with a side of roasted seasonal vegetables, a refreshing green salad, or a warm quinoa pilaf for a deliciously balanced meal.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4