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Crispy Panko-Crusted Cod with Dill Sauce is a delightful seafood dish that transforms the humble cod fillet into a gourmet experience. This recipe features a golden, crunchy panko crust that gives way to a tender, flaky interior, complemented by a fresh and zesty dill sauce. Not only is this dish visually appealing, but it also tantalizes the taste buds, making it an ideal choice for both weeknight dinners and special occasions. In this article, we will delve into the preparation process, explore the benefits of the ingredients, and discuss serving suggestions that will make your meal truly memorable.

Crispy Panko-Crusted Cod with Dill Sauce

Discover the deliciousness of Crispy Panko-Crusted Cod with Dill Sauce, a perfect dish for any occasion! This recipe transforms cod into a gourmet experience with its crunchy panko crust and tender, flaky interior. The zesty dill sauce adds a fresh flavor that beautifully complements the fish. Learn about the health benefits of cod, the advantages of panko, and get tips on creating the ideal creamy dill sauce. Elevate your meals with this flavorful and nutritious option!
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Ingredients
  

For the Cod:

4 (6-ounce) cod fillets, skinless and boneless

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, chopped (or 1 teaspoon dried dill)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Prepare the Dill Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped dill, lemon juice, mustard, salt, and pepper until well combined. Adjust seasoning to taste. Cover and refrigerate to allow the flavors to meld.

    Prepare the Coating: In three separate shallow dishes, set up your breading station. In the first dish, place the all-purpose flour and season with salt and pepper. In the second dish, beat the eggs until frothy. In the third dish, combine the panko breadcrumbs, garlic powder, onion powder, and smoked paprika.

      Dredging the Cod: Take one cod fillet at a time, coat it in the flour, shaking off excess. Next, dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with the panko mixture, pressing gently to adhere the crumbs.

        Frying the Cod: In a large skillet, heat the olive oil over medium heat until shimmering. Carefully add the breaded cod fillets to the pan (you may need to work in batches). Cook for about 3-4 minutes on each side, or until golden brown and crispy, and the fish flakes easily with a fork. Use a slotted spatula to transfer the cooked fillets to a plate lined with paper towels to absorb excess oil.

          Serve: Plate the crispy panko-crusted cod fillets and drizzle with the dill sauce or serve it on the side for dipping. Garnish with additional fresh dill or lemon wedges if desired.

            Enjoy: Pair this delightful dish with a side of roasted vegetables, a fresh salad, or a warm quinoa pilaf for a complete meal.

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