This recipe is so delicious that I made it twice this weekend; once with my friend Taylor and once for my parents. They both loved it! I highly recommend getting fresh cod from either Whole Foods or some other market that sells good quality fish. I also suggest using an organic peanut oil, which will really make a difference in the overall taste and presentation. The key to getting a perfect, golden brown crust, is by using a good frying oil. Peanut oil just happens to be my favorite. It’s great for frying because it doesn’t burn at high temperatures and it’s also heart-healthy (just like olive oil) because it’s high in monounsaturated fats. Make sure that you use an unsalted butter too and a dry white wine. This will have a huge effect on the taste and consistency of the sauce.
You can use this sauce on other fish as well (salmon, tilapia, halibut, sole). I served this dish with roasted potates and asparagus. Mashed potatoes or rice would work well too.
Seared Panko Breaded Cod with a Lemon and Chive Butter Sauce
- 4 (6 ounce) cod fillets
- Panko bread crumbs (I like the Whole Foods brand)
- 2 eggs
- 4 tablespoons peanut oil (I prefer organic)
- 1/2 lemon, squeezed
- 2 tablespoons unsalted butter
- 3 sprigs thyme
- 2 tablespoons heavy whipping cream
- 2 cups dry white wine (I used a pinot grigio)
- 1 shallot, sliced
- 3 garlic gloves, pealed and smashed
- 3 tablespoons chopped chives
- Kosher salt and fresh cracked black pepper
Heat oven to 350 degrees.
In a saucepan add the wine, shallot, garlic, and thyme and cook on a medium high heat for about 10 to 15 minutes. You want the wine to reduce to about half a cup.
Meanwhile, heat the peanut oil in a pan over medium high heat. Season the cod with salt and pepper. Whip the two eggs in a bowl, then dip each piece of fish into the egg mixture.
*Note: If your cod pieces are too large, you can cut them in half and make more servings. They won’t take as long to cook either.
Roll around the fish in the breadcrumbs to get an even coating.
Place the breaded fish into the pan with the peanut oil. Fry for 2-3 minutes on each side, or until crust is golden brown. Then place all of the pieces of fish into a baking dish and put in the oven for 3-5 minutes, or until fish is cooked through.
At this point, your wine reduction should almost be done. Once there’s about 1/3 cup of wine reduction in the pot, strain the mixture.
Save the wine and discard the garlic, shallots, and thyme. Pour the wine back into the pot and put back on medium high heat. Add the lemon juice and the whipping cream. Whisk the mixture for about 2 minutes then add the butter. Continue to whisk for another 2 minutes, or until the sauce starts to get thicker. Add the chives, then remove from heat. The sauce will thicken as you let it cool.
Remove the fish from the oven and pour a couple teaspoons of the lemon and chive butter sauce over the top of the fish.