Crispy Zesty Cod Bites with Lemon-Garlic Aioli

1 cup (80 g) breadcrumbs or panko

2 tablespoons grated Parmesan (optional, for extra flavor & crispness)

For cooking:

• Oil for shallow frying (sunflower, canola, etc.)
  or a light spray of oil if baking/air-frying

For the Lemon Garlic Aioli

• ½ cup (120 g) mayonnaise

• 1–2 tablespoons lemon juice (to taste)

• 1 clove garlic, very finely minced or grated

• 1 teaspoon Dijon mustard (optional but recommended)

• 1 tablespoon finely chopped fresh parsley (or chives)

• Salt and pepper to taste

Instructions

1. Marinate the Cod

1. Pat the cod pieces dry with paper towels.

2. In a bowl, mix together: lemon juice, lemon zest, olive oil, garlic powder, onion powder, paprika, oregano (or thyme), salt and pepper.

3. Add the cod pieces and toss gently to coat.

4. Let marinate for 10–15 minutes while you prepare the aioli and coating.

   Don’t leave too long in the lemon juice or the fish will start to “cook” like ceviche.

2. Make the Lemon Garlic Aioli

1. In a small bowl, combine mayonnaise, lemon juice, garlic, Dijon mustard and parsley.

2. Mix until smooth.

3. Taste and season with salt and pepper.

4. Adjust lemon to your taste (more for extra “zestiness”).

5. Cover and chill in the fridge until serving – this helps the flavors develop.

3. Prepare the Breading Station

Set up three shallow bowls:

1. Bowl 1: flour

2. Bowl 2: beaten eggs

3. Bowl 3: breadcrumbs (or panko) mixed with the grated Parmesan

You’ll go: flour → egg → crumbs.

4. Coat the Cod Bites

1. Take each marinated cod piece and gently shake off excess marinade.

2. Dredge in flour, coating all sides; tap off the excess.

3. Dip into the beaten egg, letting extra drip off.

4. Roll in the breadcrumb mixture, pressing lightly so the crumbs stick well.

5. Place the coated cod bites on a plate or tray.

6. Repeat until all pieces are coated.

   Let them sit 5–10 minutes – this helps the coating adhere better when frying or baking.

5A. Option 1 – Shallow Fry (Crispiest)

1. Pour oil into a large skillet to about 1–1.5 cm (½ inch) depth.

2. Heat over medium-high until hot (a breadcrumb dropped in should sizzle immediately).

3. Fry the cod bites in batches, without crowding the pan, about 2–3 minutes per side until golden brown and cooked through.

4. Transfer to a plate lined with paper towels or a wire rack to drain.

5. Sprinkle lightly with a pinch of salt while hot.

5B. Option 2 – Oven-Baked (Lighter)

1. Preheat oven to 220°C / 425°F.

2. Place the coated cod bites on a baking tray lined with parchment.

3. Spray or lightly brush the tops with oil.

4. Bake for 12–15 minutes, flipping halfway, until golden and the fish flakes easily with a fork.

5C. Option 3 – Air Fryer

1. Preheat air fryer to 200°C / 400°F.

2. Arrange cod bites in a single layer in the basket (you may need to cook in batches).

3. Spray lightly with oil.

4. Cook for 8–10 minutes, shaking or turning halfway, until crispy and cooked through.

Serving Ideas

Serve your Zesty Cod Bites hot with:

• A bowl of lemon garlic aioli for dipping

• Extra lemon wedges on the side

• A simple green salad, fries, roasted potatoes, or rice

• Or use them to build:

  • Fish tacos (in tortillas with slaw and aioli)

  • Fish wraps

  • A cod “bites” bowl with salad and grains

They’re perfect as:

• A fun appetizer

• A lighter alternative to chicken nuggets

• A kid-friendly way to enjoy fish (just reduce the lemon/garlic if needed)

Tips & Variations

• Spicier version: Add a pinch of cayenne or chili flakes to the flour or breadcrumb mix.

• Herb lovers: Add extra chopped parsley, dill or chives into the breadcrumbs.

• Gluten-free: Use gluten-free flour and breadcrumbs.

• Extra lemony: Grate a bit more lemon zest into the breadcrumb mixture and sprinkle some over the bites right after cooking.