Looking for a way to get the whole family to love fish night? This Cornflake-Crusted Cod is a game-changer. The light, crispy, golden crust made from cornflakes makes cod irresistible, even for picky eaters. Paired with a creamy, zesty homemade remoulade sauce, this dish is a perfect balance of textures and flavors. Serve it with mashed potatoes or sweet corn for a comforting and delicious meal.
Ingredients (Serves 4):
For the Cod:
- 1.3 lbs (600 g) cod fillets (or any other firm white fish)
- 3–4 cups cornflakes
- 2 eggs
- Salt and pepper to taste
- Butter or oil for cooking
For the Remoulade Sauce:
- 2 tbsp finely chopped pickles
- 1 cup mayonnaise
- 1 cup sour cream (or crème fraîche)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp turmeric
- A pinch of white pepper
- ½ tsp salt
Instructions:
Remoulade Sauce:
- Finely chop the pickles.
- In a bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, turmeric, salt, and white pepper.
- Stir in the chopped pickles until everything is well combined.
- Refrigerate the sauce for at least an hour to allow the flavors to meld.
Cornflake-Crusted Cod:
- Crush the cornflakes into coarse crumbs.
- Whisk the eggs in a separate shallow dish.
- Season the cod fillets with salt and pepper.
- Dip each fillet first into the egg wash, then coat evenly with the cornflake crumbs, pressing gently to make sure they stick.
- Pan-fry: Heat a large skillet over medium-low heat with a bit of butter or oil. Cook the fillets for about 5 minutes on each side, until the crust is golden and crispy and the fish is cooked through.
- Alternatively, bake it! For a healthier option, place the coated fillets on a baking sheet and bake at 400°F (200°C) for about 15 minutes, or until the fish is flaky.
Serving:
Serve the crispy cod hot with a generous dollop of remoulade sauce, your favorite mashed potatoes, and a side of green peas or sweet corn for a complete and satisfying dinner. Enjoy!
