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Crispy Cod with Cherry Tomatoes and Lemony Fennel

Name: Crispy Cod with Cherry Tomatoes and Lemony Fennel
Total time: 55 min
Ingredients: 1.5 (680 g) cod fillets, center cut, skinless (4 portions, ~5–6 oz each); 2 cups (480 ml) egg whites (from about 14 large eggs); 2 cups (250 g) all purpose flour

by cheffinwithzach ⏱ 55 min 49 ingredients 18 steps

Tomatoes are in season and at their sweetest—as a tomato lover, right now I’m trying to use them as much as possible. Here I turned them into a jammy, punchy topping that gives life to the crispy cod. It adds sweetness, and a burst of juiciness. The cod stays super crispy and light thanks to the cornstarch and egg white mixture that binds panko-sesame crust. But where the crust meets the warm tomatoes, it soaks in just enough to soften slightly. You get the best of both textures: crispy but also saucy and the good kind of soggy. On top, a lemony shaved fennel salad cuts through the richness. This dish is easy to pull off for a group. While deep-frying gives you the best result, a shallow fry works well for larger batches. Bread the fish, make the tomato sauce and fennel ahead, and all you have to do is fry and plate. Best Practices Use center-cut cod for even thickness and easy portioning. Avoid tail pieces that taper and cook unevenly. Salt the cod ahead of time to draw out surface moisture. This helps the crust cling better and reduces steam, which could soften the breading. Cornstarch + egg white = crispy magic. This slurry doesn’t just help the breadcrumbs stick—it keeps things crispy but light. Crush the tomatoes by hand. This creates the ideal sauce texture: part juicy, part jammy. You want contrast. Let the fennel sit. A quick rest after dressing gives it a slight wilt and mellows the raw flavor without losing crunch. Fry in batches. Don’t overcrowd the pot or the oil temperature will drop and your crust will go soggy. Maintain 350°F. Finish with flakey salt to add a perfect pop at the end. Serve immediately. The contrast between crispy fish, warm tomato sauce, and cold fennel salad is what makes this dish shine.

Ingredients

1.5 (680 g) cod fillets, center cut, skinless (4 portions, ~5–6 oz each)

2 cups (480 ml) egg whites (from about 14 large eggs)

2 cups (250 g) all purpose flour

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Crispy Cod with Cherry Tomatoes and Lemony Fennel

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