Breaded Cod-upgraded fish fingers

Ingredients

• 1 kgcod
• 2eggs
• 50 gflour
• 200 gbreadcrumbs
• to tastesalt and pepper
• 1 tablespoonsalt
• to tastelemon
• 45 ml (3 tablespoons), plus a little moreclarified butter

Instructions

1. 1

   Rinse the cod

   Rinse the cod under cold running water.

2. 2

   Remove skin and bones

   Take off the skin and remove any bones.

3. 3

   Cut the fish

   Cut the cod into evenly sized pieces.

4. 4

   Soak in salt water

   In a large bowl, combine cold water with 1 tablespoon of salt. Add the cod and leave it to soak for 15 minutes.

5. 5

   Set up plates

   While the cod soaks, prepare three deep plates for coating.

6. 6

   Arrange the coating

   Put the flour in the first plate, the beaten eggs in the second and the breadcrumbs in the third.

7. 7

   Dry the cod

   After 15 minutes, lift the cod out of the salt water and pat it dry with kitchen paper.

8. 8

   Season the pieces

   Season the cod lightly with salt, since it has already soaked in salted water, and add pepper.

9. 9

   Coat with flour

   Roll each piece in flour, then tap off any excess.

10. 10

    Add egg and crumbs

    Dip the cod in the beaten eggs, then roll it in the breadcrumbs until fully coated.

11. 11

    Heat the butter

    Meanwhile, heat the clarified butter in a frying pan.

12. 12

    Start frying

    Place the first piece of cod in the pan and turn the heat down slightly.

13. 13

    Turn the fish

    Once the coating has firmed up, turn the piece over; this should take about 2–3 minutes, depending on its size.

14. 14

    Finish the first batch

    Fry for another 2–3 minutes, then remove the breaded cod and leave it on kitchen paper to drain.

15. 15

    Cook the rest

    Repeat the frying process with the remaining pieces of cod.

16. 16

    Serve with lemon

    Serve the fish with lemon and enjoy.

What are breaded cod fish fingers?

This dish turns cod into evenly cut, breaded pieces, much like a fish schnitzel. It draws on a familiar German-style approach of coating food in flour, egg and breadcrumbs before frying.

Here, a brief soak in salted water seasons the fish, while clarified butter helps the crumbs brown in the pan. Lemon at the table adds a bright contrast to the crisp coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 558 calories, 0g protein, 0g carbs, 0g fat.

Cod supplies most of the protein, while the flour and breadcrumbs provide much of the carbohydrate. The clarified butter and eggs contribute fat, and the coating adds more energy than the fish alone; serve with a green vegetable or salad to round out the plate.

Why soak the cod?

Salt water: the 15-minute soak gives the pieces a little seasoning before they are dried and breaded. Because the cod has already been in salted water, the recipe calls for only light extra salt.

How to get an even coating

Three plates: keep the flour, beaten egg and breadcrumbs in separate dishes and work in that order. Tap off excess flour before dipping so the egg has a clean surface to cling to.

Complete coverage: turn each piece in the breadcrumbs until no bare patches remain. Handle the coated fish gently so the crumb layer stays in place.

Frying in clarified butter

Heat control: warm the butter, add the first piece and then lower the heat slightly. This gives the coating time to firm and brown without rushing the fish.

Batch cooking: fry the pieces in batches, repeating the process with the remaining cod. Add a little more clarified butter if needed to keep the pan supplied.

When the fish is ready

Turn cue: the recipe suggests turning when the breading feels firm, usually after about 2–3 minutes depending on the size of the piece. Fry the second side for another 2–3 minutes.

Finish: the coating should be set and golden, and the cod should be opaque and flake easily. If a piece is thicker, allow it to cook through before serving.

What to serve alongside

Lemon: serve wedges or slices alongside the fish so each person can add juice to taste. The recipe keeps the accompaniment simple, letting the crisp crumbs and cod remain the focus.

For a fuller meal, pair the fish with potatoes or a green vegetable, such as peas or green beans.

Recipe notes & tips

• Cut the cod into similar-sized pieces so they cook at roughly the same rate.
• Pat the fish thoroughly dry before seasoning and coating it.
• Shake off excess flour so the egg layer does not become pasty.
• Keep the heat moderate after adding the first piece to avoid over-browning the crumbs.
• Drain each cooked batch on kitchen paper before serving.

Variations

• Add paprika: mix a little paprika into the breadcrumbs for a warmer flavour.
• Use panko: swap in panko breadcrumbs for a coarser, crunchier coating.
• Add herbs: mix finely chopped parsley into the breadcrumbs before coating.
• Serve with mustard: offer a little mustard alongside the lemon for a sharper accompaniment.

Common mistakes to avoid

• Skipping the drying step: wet fish can make the coating slip, so pat every piece dry.
• Leaving excess flour on: too much flour can form a heavy layer, so tap each piece before dipping it in egg.
• Turning too early: wait until the breading has firmed before turning so it is less likely to break.
• Overheating the butter: very high heat can darken the crumbs before the cod cooks through, so lower the heat after adding the fish.
• Crowding the pan: too many pieces at once make frying harder to manage, so cook the fish in batches.

How to store

Refrigerate cooled leftovers in a sealed container for up to 2 days. Reheat in an oven or frying pan until hot; the coating may soften in the microwave.

Frequently asked questions