This Panko Crusted Cod recipe is an easy and flavorful light meal. The flakey fish is tossed with Italian herbs and panko crumbs and seared to golden brown in just 18 minutes! Perfect for a weeknight dinner, this is a meal the whole family will love.
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This easy panko cod recipe is inspired by my childhood. It's one of those recipes that is near and dear to my heart. I am from Cape Cod after all. I have fond memories of being in the kitchen with my mom and getting to coat the fish fillets for her. Now I know why we made this so much because it's just that easy and delicious. The buttery panko breadcrumbs coating fresh cod bring this mild white fish to life.
Seafood is one of my favorite easy go-to dinners for a busy night. It can be cooked quickly by poaching, grilling, baking, or sauteing and pairs well with a variety of flavor combinations. The best part is most seafood cooks in 10-15 minutes. If you want more fish recipes try out my red Argentine shrimp recipe, Cajun butter sauce, and teriyaki salmon rice bowl.
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🌟Why You'll Love this Recipe
- Under 20 Minutes. This recipe is prepared and cooked in just 18 minutes. These flakey cod fillets are perfect for a last-minute dinner or lunch.
- Easy to prepare. This may look fancy but it is one of the easiest recipes to make! Seafood is a blank slate and you can add almost anything to it to bring out the rich flavors. In this recipe, the mixture of crunchy panko, Italian herbs and fresh lemon juice turn this mild fish flavor into a decadent creation.
- Simple recipe. All the crisp without the frying. This cod with panko crust has all the crispy flavor of fried fish with none of the extra oil. For even less oil, try my air fryer haddock recipe.
🥘Ingredients
Most well-stocked pantries will have all the ingredients needed to create this delicious dinner.
- Cod. I like to get fresh wild-caught cod from the grocery store.
- Panko bread crumbs. Any panko topping will do, I used unseasoned as I like to add my own. Remember panko and regular breadcrumbs are different and will yield different textures.
- Italian Seasoning. Your own mixture or a pre-mixed seasoning.
- Butter or olive oil. Use what you prefer to cook with, I prefer to use both.
- Fresh Lemon. I always recommend fresh juice from whole lemons. Lemon wedges are great for garnishing.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Cod. Feel free to use any mild white fish like haddock, halibut or tilapia.
- Panko Mixture. Use gluten-free panko or regular breadcrumbs. If you prefer a fish with no breading, try halibut in the oven next!
- Flour. Use whole wheat flour or gluten-free flour.
- Red Pepper Flakes. Add red pepper flakes or another spice such as cayenne pepper to add some heat to this dish.
🔪Instructions
Step 1: Set up an assembly line of flour and spices in one small bowl, whisked eggs in another small bowl, and panko breadcrumb mixture in another.
Step 2: Dredge the fish in the flour, making sure to coat all sides.
Step 3: Dip the floured fish into the egg wash, again coating all sides.
Step 4: Press the fish into the panko breadcrumbs, making sure to coat all sides. Repeat with all pieces of fish.
Step 5: Heat oil and butter in a skillet. Cook fish until golden brown and the fish flakes.
Step 6: Serve with lemon wedges, parsley and salt and pepper. Enjoy!
💭Recipe FAQs
When choosing cod fillets, look for pieces of fish that are firm and have a mild smell. Avoid fillets that are soft or mushy, or that have a strong, fishy odor.
The choice is yours! The reason I choose butter and oil is because I believe it gives me a crisper panko-coated cod than just oil alone and it eliminates an unwanted soggy topping.
There is a fine line between perfectly cooked flaky cod and rubbery and dry cod. The best way to combat this is to watch and be aware when cooking. Cod cooks in just minutes so cook for 3-4 minutes on each side take off the heat, and serve immediately.
👩🏻🍳Chef Tips
- Pat the cod dry with paper towels before breading them. This will help the breading to stick to the fish.
- Don't be afraid to get down and dirty. Use your hands to coat the fish in the assembly line or employ the family, I promise this is fun for kids!
- Buy fresh-caught fish. I may be biased because I'm from a fisherman's town but fresh caught fish is better than farm-raised... in my opinion. Remember fresh caught fish can be frozen!
- This isn't a make-ahead meal. The crusted cod takes only minutes to make and is best consumed immediately to prevent it from becoming rubbery.
🥗Serving
My favorite way to serve this panko crusted cod recipe is with a green vegetable like asparagus or brussel sprouts alongside a grain or a starch. Try it with my Air Fryer Frozen Green Beans, Lemon Couscous, easy Frozen Broccoli, or my Hasselback Potatoes in the air fryer.
🥣Storage & Reheating
- If you are preparing ahead of time, cooked fish can stay in the fridge for up to 3-4 days in an airtight container. Just keep in mind the panko will become soggy.
- Uncooked cod fish fillets are good for up to 2 days in the refrigerator or in the freezer for up to 6 months.
- Reheat on the stovetop for 1-2 minutes until warm or in the oven at 350 degrees F for about 5 minutes.
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Panko Crusted Cod
KITCHEN TOOLS NEEDED
- Bowls
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Ingredients
- 4 cod filets
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- 1-2 tablespoons butter or olive oil
- Lemon wedges, for serving
- Fresh parsley, chopped for serving
Instructions
- Set up an assembly line: combine flour in a bowl with the spices. Whisk eggs in a separate bowl and add breadcrumbs to their own bowl.
- Dip a piece of fish in the flour mixture until it is coated on all sides, then dip it in the egg bowl, again coating on all sides. Finally, dip the piece of fish in the breadcrumbs and press down until it is fully coated. Transfer to a plate, then repeat the process with the remaining fish filets.
- Heat oil or butter in a cast-iron or non-stick skillet over medium-high heat.
- Once hot, add the fish and cook for 3-4 minutes per side until golden and flakey.
- Serve with lemon juice, parsley and flakey sea salt.
Sarah's Tips
- Pat the cod dry with paper towels before breading them. This will help the breading to stick to the fish.
- Don't be afraid to get down and dirty. Use your hands to coat the fish in the assembly line or employ the family, I promise this is fun for kids!
- Buy fresh-caught fish. I may be biased because I'm from a fisherman's town but fresh caught fish is better than farm-raised... in my opinion. Remember fresh caught fish can be frozen!
- This isn't a make-ahead meal. The crusted cod takes only minutes to make and is best consumed immediately to prevent it from becoming rubbery.
- If you are preparing ahead of time, cooked fish can stay in the fridge for up to 3-4 days in an airtight container. Just keep in mind the panko will become soggy.
- Uncooked cod fish fillets are good for up to 2 days in the refrigerator or in the freezer for up to 6 months.
- Reheat on the stovetop for 1-2 minutes until warm or in the oven at 350 degrees F for about 5 minutes.
Trish says
Just made this for dinner. So delicious, husband said it was a 10! Had a little fresh mango salsa leftover in the fridge and that was so good with it. Will be making this again soon. Thanks, Sarah!
Nancy says
Just made this
So good! Followed recipe, so crunchy, served with rice and roasted Brussels!
Keeping in my recipe rotation
We have lots of white fish here in cape cod and this is perfect for our “cod”