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Ingredients (serves 4)

• 4-5 filets of cod
• 3 eggs
• 2 lemons
• Vegetable oil
• 1½ cup heavy whipping cream
• 5 oz grated fresh parmesan
• ¼ cup dry parmesan
• ¾ cup panko crumbs
• ¾ cup all purpose flour
• ⅝ servings thin spaghetti
• Dry parsley
• Dry oregano
• Dry rosemary
• Dry basil
• Salt
• Pepper

Instructions

For the breading

1. Use three separate bowls for each stage of the breading
2. In one bowl, add the eggs and whisk until completely yellow
3. In one bowl, add the all purpose flour and the seasonings dry basil, dry parsley, salt, and pepper to desired amount
4. In one bowl, add the panko crumbs and the dry parmesan

To fry the cod

1. Heat a frying pan in between low and medium heat and add enough vegetable oil to fully fry one side of each filet at a time
2. While the oil is heating, pat the cod filets dry with paper towels and sprinkle with salt and pepper to your liking, patting the seasoning into the fish after with your hands
3. Place each filet first in the flour mix, coating on both sides and all edges
4. Dip the coated filets into the egg wash and then transfer each filet into the panko mixture, making sure to fully coat both sides and all edges
5. Add each filet to the oil and let fry until golden brown, then flip to fry the other side
6. Once both sides are golden brown and crispy, place on cooling rack
7. Sprinkle with dry parmesan, oregano, and lemon zest

For the sauce

1. Heat a saucepan on low heat
2. Add the heavy whipping cream, fresh parmesan, and pepper to the saucepan
3. Once all the parmesan is melted, squeeze the juice of both lemons into the sauce, stirring occasionally to make sure the sauce is creamy and doesn’t split
4. Once pasta is done cooking, add ¾ cup of pasta water to the sauce, stir the mixture, and let sit on low heat for 5 minutes
5. Drain the water from the pasta, then add the pasta into the saucepan, miking with tongs to evenly coat

Once you feel happy with how everything is cooked, begin plating. This dish is best served in a bowl, but a plate will work as well. For the girls, gays, and theys, a blate will probably be your best bet. 

Pinch some of the pasta with tongs and twist. Place the pasta on your serving dish of choice by continuing to twist while you loosen your grip of the tongs. If you feel you need more pasta, repeat the process. Once you’re satisfied, place one filet on top of the pasta (I prefer to keep it uncut, but I know the unknown can be a bit scary, so cut if necessary), and sprinkle the top with dry parsley to your liking.

Hopefully, this should yield a filling yet light dish. Personally, I have not prepared sides for this dish, but charred asparagus or some steamed broccolini would complement this beautifully. For a more hearty pasta, I recommend adding some sauteed cherry tomatoes.