Buttermilk makes a thin, creamy batter for simple fried cod, and with a very thin coating of batter and panko breadcrumbs for breading, the fish remains light and fluffy despite being fried—in only three tablespoon of peanut oil. The real flavor in this dish comes from the fresh tartar sauce. Simple, easy, traditional ingredients come together very quickly—and give you the most delicious results. Serve the fried cod and tartar sauce with a side of oven fries for a lighter take on fish and…
Pamela Steed Hill