Recipe from Jennifer Leong, Slow Food Urban San Diego Co-Leader
This recipe features black cod, but you can also use any similar white fish.

March 31, 2015

Ingredients

Dip
  • 1/3 cup non-fat Greek yogurt
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup diced dill pickle
  • 1/4 cup diced dill pickle
  • 1 tablespoon lemon zest
  • Salt and pepper to taste
Fish
  • 4 6–8-ounce filets of black cod or similar white fish
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 1/4 cup canola oil or vegetable oil

Instructions

Dip instructions:
Combine all ingredients in a bowl and 
set aside.

Fish instructions:
Cut the fish into strips. Dip them first into the flour, then the egg, and finally the panko. Heat a nonstick skillet over medium-high heat. Add the oil a little at a time, until you've added enough that the oil coat the skillets. When the oil is hot, place a few strips of the fish in the pan, taking care not to crowd the pan. Fry 3 minutes on each side, until both sides are golden brown. Place fish on a paper-towel lined plate and set aside. Continue to fry batches of fish until all the strips are cooked.

Ingredients

Dip
  • 1/3 cup non-fat Greek yogurt
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup diced dill pickle
  • 1/4 cup diced dill pickle
  • 1 tablespoon lemon zest
  • Salt and pepper to taste
Fish
  • 4 6–8-ounce filets of black cod or similar white fish
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 1/4 cup canola oil or vegetable oil
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60