This crispy cod recipe shows you how to make golden fish that's not deep-fried, to put a healthy twist on a classic. Pat it dry and dredge it with a bit of flour before sautéing in a hot pan.
Whisk herbs, buttermilk, mayonnaise, pinch of salt and 1/4 teaspoon pepper in a small bowl. Set aside.
Pat fish dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with flour in a medium bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning occasionally, until lightly browned on all sides and cooked through, about 4 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil and snow peas to the pan. Cook until lightly charred on one side, about 1 minute. Stir and continue cooking until bright green and tender, about 1 minute more.
Serve the fish and snow peas with the reserved sauce.
Outstanding! Came together in a jif. You’ll want to triple the sauce.