Cooking oil (for frying or spraying if air frying)
For the Tartar Dip:
½ cup mayonnaise
2 tbsp dill pickles, finely chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp capers, chopped (optional)
Salt and pepper to taste
Directions:
Pat the cod strips dry with a paper towel and set aside.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, cornmeal, garlic powder, paprika, salt, and pepper.
Dip each cod strip first into flour, then into the egg, and finally coat evenly with the breadcrumb mixture.
For frying: Heat oil in a skillet over medium-high heat. Fry the coated strips for 2–3 minutes per side, until golden and crispy. For air frying: Preheat the air fryer to 400°F (200°C). Lightly spray the coated strips with oil and air fry for 10–12 minutes, flipping halfway through.
To make the tartar dip, combine mayonnaise, dill pickles, lemon juice, Dijon mustard, and capers in a bowl. Mix well and season with salt and pepper.
Serve the crunchy cod strips hot with the zesty tartar dip and a wedge of lemon.
