Cornflake-Crusted Cod with Caper Tartar Sauce
This Cornflake-Crusted Cod with Caper Tartar Sauce is a nostalgic nod to those classic crunchy and creamy fish and chips flavor notes.
Ingredients
- four 5-6oz wild cod filets skin-off
- 1 cup cornflakes smashed into breadcrumb texture
- 1 teaspoon chives sliced thinly
- Sprinkling of mineral salt and freshly-cracked black pepper
- 2 Tablespoons scallions thinly sliced
- ½ teaspoon olive oil plus more to drizzle
Caper Tartar Sauce:
- ¼ cup full-fat Greek yogurt
- 1 teaspoon whole grain mustard
- ½ teaspoon dijon
- 1 Tablespoon chives sliced thinly
- 1 teaspoon capers rinsed
- 1 teaspoon sweet or spicy pickle relish
- 1 teaspoon shallot minced finely
- ½ teaspoon lemon juice or white wine vinegar
- Sprinkling of mineral salt and freshly-cracked black pepper
Instructions
- Begin by preheating the oven to 400 degrees and lining a sheet pan with parchment paper.
- Prepare the Caper Tartar Sauce. In a small bowl, stir together all ingredients. Store in refrigerator for flavors to meld and sauce to chill while you prepare the dish.
- Next prepare the cornflake crust by combining the crushed cornflakes, chives, salt, pepper, scallions and olive oil in a small bowl.
- Dry the fish filets well with paper towels and season liberally on all sides with salt and pepper. Drizzle sheet pan with olive oil and add each fish filet, spaced out. To each filet, add 1/2 teaspoon of tartar sauce to each, spreading all across the fish. This will help your cornflake crust adhere. Chill remaining tartar sauce while fish is cooking.
- To each filet, divide the cornflake crust and pat down gently atop the tartar sauce until each filet is covered. Drizzle fish filets with olive oil and bake on the top rack for 8-10 minutes, depending on thickness, until fish is white and moist and just flakes apart.
- Serve fish atop a couple spoonfuls of tartar sauce alongside rice and a simple salad.