Oat-Crusted Lingcod

A lighter version of the normal deep-fried cod recipes, this oat-crusted lingcod pairs perfectly with a fresh salad. We've included instructions on how to make your own tartar sauce for the fish, which you can also thin out to use as a salad dressing. This dish can be pan-fried on the stovetop or, if it’s a nice day outside, finished on the BBQ.

Ingredients

Fish

• 4 x 4.5 oz lingcod fillets - skin removed
• 1 ½ cups quick oats
• 3 Tbsp flour
• 1 egg
• ¼ cup water
• 2 Tbsp avocado oil (or sub other high temperature oil)
• 1 Tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp salt
• ½ tsp fresh ground pepper
• 1 lemon, quartered

Tartar Sauce

• ¾ cup mayonnaise
• 3 Tbsp finely chopped pickles
• 1 Tbsp lemon juice or white wine vinegar
• 1 Tbsp rinsed and diced capers
• Salt and pepper to taste
• (to thin out for 1 or 2 Tbsp milk or buttermilk (for salad dressing))

Directions

1. In a bowl, mix all tartar sauce ingredients except for the milk / buttermilk. Remove a ¼ cup of the tartar sauce and add the milk or buttermilk until you get the dressing consistency you like. Cover and keep in the fridge until needed.
2. Preheat a cast iron skillet over medium high heat on the stovetop or BBQ.
3. Combine the oats, smoked paprika, garlic powder, salt and pepper.
4. Beat the egg and mix with the ¼ cup of water.
5. Dust both sides of the fish with the flour, then dip the fish into the egg wash. Drain off the excess egg wash then coat both sides of the fish with the oat coating. Place the coated fish on a baking sheet until you’ve coated all 4 pieces
6. Add the oil to the preheated skillet and let it heat up for a minute or two.
7. Add the fish to the pan, and cook 3 or 4 minutes per side until the fish is cooked through.
8. Remove from heat but do not cover the fish or the coating may lose some of its crunch.
9. Prepare and dress your salad with the tartar sauce dressing.
10. Plate, and serve with tartar sauce and a squeeze of fresh lemon

Servings: 4 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram