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Garlic Cod Bites with Creamy Lemon Herb Dip Recipe
Ash Tyrrell

Garlic Cod Bites with Creamy Lemon Herb Dip Recipe

I recently made these garlic cod bites, and honestly, they turned out way better than I expected. The outside was perfectly crispy while the inside stayed soft and flaky. I paired them with a creamy lemon herb dip that added such a fresh, tangy kick.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • cod fillets 500g, cut into bite-sized pieces – Fresh cod works best for a flaky texture; avoid overly watery frozen fish
  • garlic 4 cloves, minced – Adds bold flavor; fresh garlic gives the best aroma
  • all-purpose flour ½ cup – Helps create a light crispy coating
  • cornstarch ¼ cup – Makes the coating extra crunchy
  • eggs 2, beaten – Helps the coating stick to the fish
  • breadcrumbs 1 cup – Use panko for a crispier texture
  • salt 1 tsp – Enhances overall flavor
  • black pepper ½ tsp – Adds mild heat
  • paprika 1 tsp – Gives color and subtle smokiness
  • olive oil for frying – Use light olive oil for best results
  • mayonnaise ½ cup – Creates a rich, creamy base
  • greek yogurt ¼ cup – Adds tang and balances richness
  • lemon juice 2 tbsp, freshly squeezed – Fresh juice tastes brighter
  • lemon zest 1 tsp – Boosts citrus flavor
  • garlic powder ½ tsp – Enhances flavor without overpowering
  • fresh parsley 2 tbsp, chopped – Adds freshness and color
  • salt to taste – Adjust based on preference
  • black pepper to taste – For slight spice

Method
 

  1. Start by cutting the cod fillets into small, even-sized pieces. This ensures they cook evenly and quickly. Pat them dry with paper towels to remove excess moisture. Season lightly with salt and pepper for a base flavor.
  2. Set up a breading station with flour, beaten eggs, and breadcrumbs. First, coat each piece in flour, then dip into the egg, and finally cover with breadcrumbs. Press gently so the coating sticks well.
  3. Heat oil in a pan over medium heat. Fry the coated cod pieces in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy on all sides, about 3–4 minutes per batch.
  4. In a bowl, mix mayonnaise, Greek yogurt, lemon juice, zest, and garlic powder. Add chopped parsley and stir well. Season with salt and pepper to taste, adjusting lemon if needed.
  5. Once the cod bites are crispy, transfer them to paper towels to drain excess oil. Serve immediately with the creamy lemon herb dip on the side. Garnish with extra parsley or lemon wedges.

Notes

  • I always pat the fish dry before coating—it helps the crust stick better
  • Using panko breadcrumbs gives a much crispier texture than regular ones
  • I prefer frying in small batches to avoid soggy coating
  • Adding a pinch of chili flakes to the dip gives it a nice kick
  • I sometimes double the dip because it’s just that good