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Crispy breaded cod with coconut lime sauce and pan-fried potato wedges featuring a small black plastic piece from a broken phone mount.
Sherryl Jenkins's avatarSherryl Jenkins

Crispy Breaded Cod with Coconut Lime Drizzle & Pan-Fried Tater Wedges

This cozy and comforting seafood dinner features golden, crispy breaded cod served with blistered pan-fried russet potato wedges and finished with a creamy coconut lime drizzle. Naturally gluten-free and dairy-free, this dish is perfect for a satisfying weeknight meal. A touch of honey in the sauce softens the citrus bite, creating the perfect balance of flavors.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Crispy Breaded Cod
  • 1 lb cod fillets, patted dry
  • ½ cup arrowroot starch
  • 1 large egg, beaten
  • ¾ cup finely ground pork rinds (panko-style)
  • ½ tsp sea salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Ghee or cooking-style olive oil, for frying
Pan-Fried Tater Wedges
  • 2–3 medium russet potatoes, cut into wedges
  • 2–3 tbsp ghee
  • 1–2 tbsp cooking-style olive oil
  • Sea salt, to taste
  • ½ tsp onion powder
Coconut Lime Drizzle
  • ½ cup canned coconut cream (thick portion only)
  • 1–2 tbsp fresh lime juice
  • 1 tsp lime zest (optional but recommended)
  • ½ tsp garlic powder
  • Pinch of sea salt
  • 2 tsp honey or pure maple syrup (optional) – softens the citrus bite

Equipment

  • Large skillet (preferably cast iron)
  • Medium saucepan (for parboiling potatoes)
  • Mixing bowls (for breading station)
  • Shallow dishes or plates
  • Tongs or spatula
  • Whisk
  • Knife and cutting board
  • measuring cups and spoons
  • Paper towels or wire rack
  • Fine grate zester (optional)

Method
 

Pan-Fried Tater Wedges
  1. Parboil the Potatoes: Place the russet potato wedges in a saucepan of salted water. Bring to a boil and cook for 12 minutes until just tender. Drain and allow them to steam dry for a few minutes.
  2. Heat the Pan: In a large skillet over medium-high heat, add the ghee and cooking-style olive oil until very hot.
  3. Cook the First Side: Arrange the wedges cut-side down in a single layer. Cook for about 6 minutes, undisturbed, until blistered and golden.
  4. Flip and Finish: Turn the wedges and cook for an additional 4 minutes until crispy and tender.
  5. Season: Remove from the skillet and immediately season with sea salt and onion powder, or preferred seasonings. Set aside and keep warm.
Crispy Breaded Cod
  1. Prepare the Fish: Pat the cod fillets dry and season lightly with sea salt.
  2. Set Up the Breading Station:
    Place the arrowroot starch in one shallow dish.
    Add the beaten egg to a second dish.
    In a third dish, combine the ground pork rinds with salt, onion powder, and garlic powder.
  3. Bread the Cod: Dredge each fillet in arrowroot, dip into the egg, and coat thoroughly with the seasoned pork rind mixture, pressing gently to adhere.
  4. Rest the Breaded Fish: Place the breaded fillets on a plate or wire rack and allow them to rest for 10 minutes. This helps the coating set and ensures a crispier crust.
  5. Cook the Cod: Heat ghee or olive oil in a skillet over medium heat. Fry the fillets for approximately 5 minutes per side, or until golden brown and cooked through (internal temperature of 145°F).
  6. Drain: Transfer to a paper towel-lined plate or wire rack and let rest briefly before serving.
Coconut Lime Drizzle
  1. Combine Ingredients: In a small bowl, whisk together the coconut cream, lime juice, lime zest (if using), garlic powder and sea salt.
  2. Balance the Flavor: Stir in 2 teaspoons of honey or maple syrup (optional) to soften the citrus bite and create a balanced flavor.
  3. Adjust Consistency: If needed, thin with a teaspoon of warm water for a drizzle consistency. However, this sauce will melt over the cod as it warms for the perfect consistency.
  4. To Serve
  5. Arrange the crispy cod on a serving plate. Add the golden pan-fried tater wedges alongside. Drizzle the coconut lime sauce over the fish or serve it on the side. Garnish with fresh herbs and lime wedges if desired.

Notes

Estimated Nutrition (Per Serving – 4 Servings)

  • Calories: ~520
  • Protein: ~30g
  • Fat: ~32g
  • Carbohydrates: ~28g
  • Fiber: ~3g
(Values are approximate and may vary based on ingredient brands and quantities.)