Crispy Panko-Crusted Cod with Lemon Dill Sauce

Ingredients

• 4 cod fillets (6-8 oz each)
  
• 1 cup panko breadcrumbs
  
• 1/2 cup all-purpose flour
  
• 2 eggs, beaten
  
• 1 teaspoon garlic powder
  
• 1 teaspoon paprika
  
• Salt and pepper to taste
  
• Olive oil or cooking spray for frying
  
  

For the Lemon Dill Sauce:

• 1/2 cup plain Greek yogurt
  
• 2 tablespoons lemon juice
  
• 2 tablespoons chopped fresh dill
  
• 1 clove garlic, minced
  
• Salt and pepper to taste
  
  
  

Instructions

1. Pat the cod fillets dry with paper towels and season them with salt and pepper on both sides.

2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and paprika.

3. Dredge the cod fillets in the flour, dip them in the beaten eggs, and then coat them evenly with the seasoned panko breadcrumbs, pressing gently to adhere the crumbs.

4. Heat a large skillet over medium-high heat and add enough olive oil or cooking spray to lightly coat the bottom.

5. Cook the breaded cod fillets for 3-4 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.

6. Transfer the cooked cod fillets to a paper towel-lined plate to drain any excess oil.

For the Lemon Dill Sauce:

1. In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, minced garlic, and salt and pepper to taste.

2. Serve the crispy panko-crusted cod hot, with the lemon dill sauce on the side for drizzling or dipping.

Enjoy this delicious and healthy panko-crusted cod with the zesty lemon dill sauce for a light and flavorful seafood meal!