Description
Crispy, tender cod strips coated in a savory garlic butter glaze, paired with a sweet and tangy chili lime dipping sauce. Perfect as an appetizer or light main dish.
Ingredients
Scale
- For the Cod Strips:
- 1 lb cod fillets, cut into 1-inch strips
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp vegetable oil (for frying)
- For the Sweet Chili Lime Sauce:
- 1/2 cup sweet chili sauce
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp soy sauce
- 1 tsp sriracha (optional)
- 1 tbsp chopped fresh cilantro (garnish)
Instructions
- 1. Prepare the cod strips: Pat cod strips dry with paper towels. Season with salt, pepper, and garlic powder.
- 2. Set up a breading station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- 3. Dredge each cod strip first in flour (shaking off excess), then dip in egg, and finally coat with panko, pressing gently to adhere. Place on a plate.
- 4. In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- 5. Add half of the breaded cod strips in a single layer. Cook for 2-3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining butter, oil, and cod.
- 6. Make the sauce: In a small bowl, whisk together sweet chili sauce, lime juice, lime zest, soy sauce, and sriracha (if using).
- 7. Serve the garlic butter cod strips immediately, drizzled with the sweet chili lime sauce and garnished with cilantro.
Notes
For a gluten-free version, use gluten-free flour and panko. The sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 10 g
- Fat: 18 g
- Carbohydrates: 28 g
- Protein: 24 g