Panko-Crusted Fish with Deviled Tartar Sauce

Total Time: 25 Min


About this recipe

This Panko-Crusted Fish with Deviled Tartar Sauce recipe offers a new level of flavor to plain ‘ol cod filets. Holland House® Malt Vinegar helps bring a signature tangy taste to homemade deviled tartar sauce, adding that extra kick that gives a depth of flavor.

Prep Time: 10 Min

Cook Time: 15 Min

Yield: 4 Servings


  • 1 cup panko bread crumbs
  • 2 tablespoons chopped fresh chives
  • ¾ cup mayonnaise, divided
  • 4 fresh cod fillets (about 4 ounces each)
  • 2 hard - boiled eggs
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Holland House® Malt Vinegar
  • 1 tablespoon drained capers, chopped
  • 1/4 teaspoon hot sauce (optional)


  1. Heat oven to 375°F.
  2. Combine panko, chives and ¼ cup mayo in medium bowl until moistened.
  3. Season fish with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
  4. Coat with crumb mixture, pressing firmly to adhere to all sides. Arrange fish on foil - lined cookie sheet prepared with cooking spray. Sprinkle with any remaining crumb mixture.
  5. Bake 15 - 25 min. or until fish is done (145°F) and crumbs are browned.
  6. Meanwhile, separate cooked egg yolks and whites. Whisk yolks, remaining ½ cup mayo and mustard in medium bowl until smooth. Finely chop egg whites; add to bowl with Holland House® Malt Vinegar and remaining ingredients. Mix well. Refrigerate until ready to use.
  7. Serve fish with tartar sauce and lemon wedges. Garnish with additional chopped chives.