Description
A versatile dish that transforms simple white fish into a satisfying centerpiece, featuring a golden crunch and a rich flavor profile.
Ingredients
Scale
- 1 pound cod fillets, skinless and cut into 1-inch cubes
- 1 cup panko breadcrumbs
- ½ cup finely grated parmesan cheese
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or melted butter
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 small clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C), line a baking sheet with parchment paper, and place a wire rack on top; lightly spray the rack with non-stick cooking spray.
- In a shallow bowl, whisk together the panko breadcrumbs, grated parmesan cheese, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
- In a separate shallow bowl, beat the egg and milk together until smooth, then pat the cod cubes dry with paper towels.
- Dip each cod cube into the egg mixture, allowing excess to drip off, then transfer to the breadcrumb mixture, pressing gently to coat all sides evenly before placing them on the prepared rack.
- Drizzle or brush the tops of the coated fish with the olive oil or melted butter, then bake in the center of the preheated oven for 10 to 12 minutes until golden brown and opaque throughout.
- While the fish bakes, combine the mayonnaise, sour cream, lemon juice, minced garlic, chopped dill, parsley, chives, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl, stirring until smooth.
- Remove the baking sheet from the oven, let the cod bites rest on the rack for 3 to 5 minutes to set the coating, then serve immediately with the creamy herb dip.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
- Cholesterol: 70
Keywords: Store leftover cod bites in an airtight container in the refrigerator for up to two days, keeping the dip separate to maintain crispiness. Reheat bites in an oven at 375°F (190°C) for 8-10 minutes or in an air fryer at 350°F (175°C) for 3-4 minutes; avoid microwaving as it makes the coating soggy. The dip can be made up to three days in advance; if it thickens, stir in a little milk or water to restore consistency. Do not leave cooked fish or dairy-based dip at room temperature for more than two hours.