Justine Schofield's Cod Schnitzel with Yoghurt Tartar Sauce

Justine Schofield's Cod Schnitzel with Yoghurt Tartar Sauce

Cooking time


1. Combine eggs, mustard and half of the herbs in a bowl. Season with salt and pepper and whisk to combine.

2. Place the flour and breadcrumbs in 2 separate bowls. Dip each fish fillet in the flour to coat, dip in to the egg mixture, then into the breadcrumbs, pressing the crumbs onto the cod to ensure a good coating.

3. Add roughly 1cm of Cobram Estate extra virgin olive oil to a frypan and place over medium-high heat. Once the oil is heated, cook the fish in two batches for 1-2 minutes a side or until golden brown. Drain on rack and season with a pinch of salt. Repeat with 2 remaining fillets.

4. For the tartar sauce, combine the yoghurt, remaining herbs, capers, pickles, shallot, garlic, mustard and season.

5. Divide schnitzels among serving plates. Dollop over yoghurt sauce and serve with lemon wedges.

Ingredients Chevron Icon

2 eggs

2 tbsp Dijon mustard

2 tbsp each of dill and tarragon, finely chopped

½ cup plain flour

2 cups panko breadcrumbs

4 x 200g pieces skinless cod or other firm white fish, boneless

Cobram Estate Extra Virgin Olive Oil, to shallow-fry

Lemon wedges to serve

Yoghurt Tartar Sauce

1 cup thick Greek yoghurt

4 dill pickles, finely chopped

2 tbsp capers, rinsed and drained, chopped

1 tbsp Dijon mustard

1/4 tsp freshly ground black pepper

1 French shallot, very finely chopped

½ garlic clove, crushed