Cod Schnitzel with Tartar Sauce
A crispy and flavorful take on schnitzel… with fish!
Here, cod takes center stage, paired with a punchy tartar sauce loaded with lemon and anchovies.
Another recipe my clients are always asking for! But this time, I’m showing you a version made with cod.
Think of it as a giant grown-up fish croquette — what’s not to love?! I love serving it with a tartar sauce packed with lemon and white anchovies for extra punch.
I strongly recommend using panko and Aurora’s gluten-free breadcrumbs — seriously crispy and so satisfying!
Feel free to get creative by adding dried herbs or garlic powder to your breadcrumb mix!
Tips for Nailing This Recipe
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Flatten the cod fillets to 1 cm for even cooking and that classic schnitzel texture.
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Follow the coating steps in order: flour → egg → breadcrumbs. Press lightly at each step so everything sticks well.
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Use a neutral oil with a high smoke point (like sunflower or avocado oil). Test the heat with a small breadcrumb — if it sizzles, you’re good to go!
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Cook quickly over medium-high heat, about 2–3 minutes per side, for a golden crust without overcooking the fish.
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Add dried herbs or garlic powder to the breadcrumbs to level up the flavor.
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Serve immediately to keep it ultra-crispy — especially if you’re spooning the tartar sauce underneath as suggested.
Combine all the tartar sauce ingredients in a bowl. Mix well, cover, and refrigerate.
Start by flattening the cod fillets between two sheets of parchment paper on a cutting board. Use a rolling pin or a meat tenderizer — aim for a thickness of about 1 cm. Season with salt and pepper. Set aside.
Pour the flour into a large ceramic or glass dish. In a separate bowl, add the eggs and the tablespoon of water, then whisk until no streaks of egg white remain. Place the breadcrumbs in a third bowl. Dredge the fish pieces in the flour, coating both sides well, then dip them into the egg mixture, followed by the breadcrumbs. Press gently on each piece to ensure the coating sticks firmly.
Heat a large skillet over medium-high heat and add the oil. Drop in a small piece of breadcrumb to test if the oil is hot enough — if it sizzles, you’re ready to add the fish. Cook for about 2 to 3 minutes per side, until the fillets are golden and crispy.
Spoon the tartar sauce onto the bottom of the plate, then place the schnitzel on top. Garnish with a squeeze of lemon juice, flaky sea salt, and fresh dill.
Bon appetit and enjoy!
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