Hey there, culinary enthusiasts!
I’m back in the kitchen experimenting with a dish that brings a bit of that coastal vibe right to our table, and let me tell you, it’s a family pleaser! With our household buzzing with the energy of four younglings, finding a meal that’s both nutritious and a hit with the kiddos can sometimes feel like fishing for compliments at a critics’ dinner. But this time, I’ve hooked a winner: Panko-Crusted Cod with Sweet Potato Wedges and Homemade Tartar Sauce!
There’s something about the combination of fresh fish and sweet potatoes that says comfort food without the guilt. And this dish has an added fun factor—it’s panko-crusted! Trust me, the satisfying crunch of these fillets paired with the creamy homemade tartar sauce will have everyone at the table asking for seconds.
I started by preheating the oven to a solid 200°C (that’s 400°F for my friends across the pond). This step is crucial for getting those sweet potato wedges perfectly crisp. And speaking of those wedges, I went a bit rogue with a sprinkle of paprika, just to add that warm, smoky hint that elevates the sweetness of the potatoes. Spread them out on a baking sheet, and let the oven work its magic for about 25-30 minutes. Remember to give them a flip halfway to ensure even crisping.
Now, onto the star of the show—the cod. I’m a big believer in texture, especially when it comes to baked fish. The little ones are all about that too, so panko breadcrumbs become your best friend. They create this amazingly crispy coating that’s simply music to your ears, and well, a symphony for your taste buds! I set up my trusty three-step breading station with seasoned flour, beaten eggs, and seasoned panko, and the fillets took a delightful dip in each. Into the oven they went on a wire rack, making sure that every angle of the fillets would achieve peak crispiness.
As the kitchen filled with the most mouth-watering aromas, I whisked together the tartar sauce—mayo, capers, the tang from the pickles, the zing from the lemon, and the kick from the Dijon mustard. Every ingredient in the tartar sauce contributed a note in what I’d like to think of as the symphony of flavors that’s about to play on your palate.
By the time the fish was rested and ready, the sweet potatoes were begging to be taken out of the oven. Golden brown and crisp, they were a sight to behold. I plated up the panko-crusted cod alongside those delightful wedges, added a spoonful of my tangy tartar sauce, and served it all with a wedge of lemon for that fresh squeeze of acidity.
The first bite was everything I hoped for. The cod was tender and flaky, the panko crust was just the right level of golden and crunchy, and the sweetness from the potatoes balanced with the tangy zip from the tartar sauce — it was like a wave of flavors crashing pleasantly over us.
I watched as my family tucked into their plates, their faces showing that mix of concentration and contentment that I’ve come to cherish. It’s moments like these that remind me why I love to cook—why I love to explore and bring new dishes to our family table. Plus, getting thumbs-ups from a discerning panel of four kids under ten? I’d say that’s a culinary triumph!
It’s dishes like this Panko-Crusted Cod with Sweet Potato Wedges that keep the spirit of adventure alive in our kitchen. So, whether you’re a seaside dweller or a landlubber with oceanic dreams, this recipe is sure to bring a splash of coastal charm to your mealtime.
Until next time, keep those aprons tied and your palates adventurous!
Cheers,
Al
Ingredients
– 4 cod fillets, approximately 150g each
– 100g panko breadcrumbs
– 2 large sweet potatoes, cut into wedges
– 2 eggs, lightly beaten
– 50g plain flour
– 1 teaspoon paprika
– Salt and black pepper to taste
– Olive oil for drizzling
– 150g mayonnaise
– 1 tablespoon capers, chopped
– 2 pickles, finely chopped
– 1 small shallot, minced
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon Dijon mustard
– Juice of half a lemon
– Optional: Fresh lemon wedges for serving
Method
1. Preheat your oven to 200°C (400°F).
2. Prepare the sweet potato wedges by tossing them in a bowl with a drizzle of olive oil, paprika, and season with salt and pepper. Spread the wedges out on a baking sheet in a single layer. Place in the oven and bake for 25-30 minutes until they’re crispy on the outside and tender inside, turning them halfway through the cooking time.
3. While the sweet potatoes are baking, set up three shallow dishes for the cod breading process. In the first dish, place the plain flour seasoned with salt and pepper. In the second dish, have the beaten eggs ready. In the third dish, mix the panko breadcrumbs with a pinch of salt, pepper, and if desired, a bit more paprika for added flavor.
4. Pat the cod fillets dry with paper towels. Dredge each fillet in the flour, shaking off any excess. Dip next into the beaten egg, allowing any excess to drip off. Finally, coat the fillet in the panko mixture, pressing lightly so that the breadcrumbs adhere well.
5. Place a wire rack onto a baking sheet and lay the breaded cod fillets on the rack. This helps the fish cook evenly and become crispy all over. If you don’t have a wire rack, just place the breaded fillets directly on a lightly oiled baking sheet.
6. Once the sweet potatoes have been in the oven for 15 minutes, put the cod in the oven and bake for 12-15 minutes, until the fillets are cooked through and the breading is golden and crisp.
7. For the homemade tartar sauce, combine mayonnaise, chopped capers, finely chopped pickles, minced shallot, chopped parsley, Dijon mustard, and lemon juice in a bowl. Mix until all the ingredients are well incorporated. Taste and adjust seasoning if needed.
8. Once the sweet potatoes and fish are done, remove from the oven. Let the fish rest for a couple of minutes before serving.
9. Serve the panko-crusted cod fillets with a side of baked sweet potato wedges, a dollop of the homemade tartar sauce, and if desired, fresh lemon wedges for squeezing over the fish.
