This crispy cod recipe shows you how to make golden fish that’s not deep-fried, to put a healthy twist on a classic. Pat it dry and dredge it with a bit of flour before sautéing in a hot pan.
3 tablespoons minced fresh herbs, such as chives, mint, basil and/or dill
2 tablespoons buttermilk
2 tablespoons mayonnaise
Pinch of salt plus ½ teaspoon, divided
½ teaspoon ground pepper, divided
1¼ pounds cod, cut into 4 pieces
2 tablespoons white whole-wheat flour
2 tablespoons grapeseed oil, divided
1 pound snow peas, trimmed
Whisk herbs, buttermilk, mayonnaise, pinch of salt and 1/4 teaspoon pepper in a small bowl. Set aside.
Pat fish dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with flour in a medium bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning occasionally, until lightly browned on all sides and cooked through, about 4 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil and snow peas to the pan. Cook until lightly charred on one side, about 1 minute. Stir and continue cooking until bright green and tender, about 1 minute more.
Serve the fish and snow peas with the reserved sauce.
