Crispy Lemon Codfish
Crispy panko-crusted cod fillets, pan-sauteed and finished with a zesty lemon butter sauce, offer a kid-friendly meal.
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Instructions
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Heat butter and olive oil in a large nonstick pan over medium heat.
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Prepare a breading station with beaten egg whites in one shallow dish and panko breadcrumbs in another.
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Dip cod fillets into the egg whites, then into the panko, pressing to coat, and season with salt and pepper.
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Sauté the coated fillets in the hot pan for approximately 3 minutes per side until golden brown and cooked through (internal temperature 145 F).
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In a small saucepan, heat lemon juice and vinegar over medium-low heat until the mixture reduces by half, about 6 minutes.
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Stir butter and salt into the reduced liquid.
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Drizzle the lemon butter sauce over the crispy cod fillets.