American · main

Panko-Crusted Cod with Tartar Sauce

Panko-Crusted Cod with Tartar Sauce reads sourness 5.3, citrus 5.2 and richness 4.9 on Palate's 0–10 flavor X-ray — a American main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.0 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 0.8 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 2.9 / 10

The measured notes (of 18)

Sourness 5.3 · Citrus 5.2 · Richness 4.9 · Salinity 4.3 · Sweetness 4.3 · Umami 3.1 · Herbaceous 2.7 · Marine & Briny 2.4 · Warm Spice 1.4 · Fruity 1.1 · Floral 0.9 · Funk & Ferment 0.9 · Heat 0.9 · Bitterness 0.7 · Nutty 0.7

What's in it (14)

• cod fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• all-purpose flour — 60 g
• eggs — 200 g
• dijon mustard — 15 g
• bread crumbs italian style — 355 g
• unsalted butter — 41 g
• mayonnaise — 163 g
• sweet pickle relish — 44 g
• capers — 15 g
• lemon juice — 15 g
• dill — 4 g
• cooking spray — 5 g

Time & effort: about 19 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 244.1 kcal, 30.8 g protein, 7.5 g fat, 15.9 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Make the tartar sauce: in a small bowl, stir together the mayonnaise, pickle relish, capers, lemon juice, dill, and a pinch of black pepper. Cover and refrigerate until serving — the flavors bloom as it sits.
2. Preheat the oven to 425°F. Set a wire rack inside a rimmed baking sheet and coat the rack generously with cooking spray.
3. Melt the butter in a small skillet over medium heat. Add the panko and toast, stirring constantly, until deep golden brown, 3-4 minutes; transfer to a shallow dish.
4. Pat the cod fillets completely dry with paper towels and season both sides with the salt and remaining pepper.
5. Set up a dredging station: flour in one shallow dish, eggs whisked with the Dijon mustard in a second, and the toasted panko in a third.
6. Working one piece at a time, coat the cod in flour (shaking off excess), dip in the egg mixture, then press firmly into the panko so the crust adheres on all sides.
7. Arrange the crusted cod on the prepared rack and bake until the crust is deeply golden and the fish flakes easily and reaches 145°F at the thickest point, 12-14 minutes.
8. Let rest 2 minutes, then serve immediately with the tartar sauce and lemon wedges.

Dishes with a similar flavor shape

• Legim (Pureed Vegetable Stew with Beef and Salt Cod) — Haitian
• Oregon Tuna Salad — Latin American
• Chicken Fajitas — Tex-Mex
• Tuna Nicoise Salad with Parmesan — French
• Causa Limena — Peruvian

Keep reading: what sourness, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.