Ingredients
- 4 tbsp canola oil
- 1 lb cod cheeks
- 1 egg whisked for egg wash
- flour for coating
- panko for final coat
- 1 tsp Meadowbourne Harbormaster seasoning or your favorite spice blend
Dill Sauce
- 1/2 cup sour cream
- 2 tbsp fresh dill minced
- 2 tbsp dill pickles finely chopped
- 1/2 tsp sugar
- 1 tsp horseradish
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tsp Dijon mustard
- 1 garlic clove pressed or grated
- salt to taste
- freshly ground pepper
- dash of cayenne if you like a kick!
Instructions
- Mix all the sauce ingredients together and place in a small bowl, refrigerate. You can do this ahead of time. The longer it sits, the better it will taste.
- Heat oil in fry pan. Place flour into a ziplock bag (just enough to lightly coat the cheeks). Shake up until all are thoroughly covered. Mix the panko and the spice mix together until well blended.
- Take the cod cheeks that are floured and coat in egg wash, let excess drip off. Next coat the cheeks in the panko mixture. Fry until golden, flip and do the same for the other side. Serve immediately with the dill sauce.
Notes
This recipe can be used for any fish cheeks. The sauce is great on any fried fish, or even with salmon.
Tried this recipe?Let us know how it was!