|Nutritional Guidelines (per serving)|
Cod Fish Recipe
Serve this crispy lemon cod fish with fried corn and apple pecan coleslaw.
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- 1 tbsp. butter
- 2 tbsp. olive oil
- 2 egg whites
- 2 cups Panko (Japanese bread crumbs)
- 1-1/2 lbs. cod fish fillets
- Dash kosher salt and freshly-ground black pepper
- For Lemon Butter Sauce:
- 1/3 cup fresh lemon juice
- 2 Tbsp. white wine vinegar
- 2 Tbsp. butter
- 1/2 tsp. kosher salt
Heat butter and olive oil in a large nonstick frying pan over medium heat.
Beat egg whites. Spread out Panko in a thin layer in a shallow dish.
Dip cod first in the egg whites, then in the Panko, pressing lightly to help the bread crumbs adhere. Season with salt and pepper.
Saute in the butter-olive oil mixture until golden, about 3 minutes. Flip and cook on the other side until cooked through -- fish will be opaque and flake easily with a fork.
To make the lemon butter sauce: Heat lemon juice and vinegar in a small saucepan over medium-low heat, until the mixture is reduced by half, about 6 minutes. Stir in butter and salt.
Drizzle lightly over crispy cod fish fillets.