Panko Crusted Cod | 20-Minute Recipe | Foodess (2024)

Why this Baked cod with Panko recipe works

• Crispy crusted, soft fish; who doesn’t love a soft and flaky fish on the inside, wrapped in a crispy, golden outer layer?
• Versatility;there are so many tasty things you can do with this crispy piece of fish. Pop it in a rice bowl, serve it on noodles, or with a handful of crispy fries.
Easy to prepare;while it might look a little fancy, this is a super-simple recipe to put together and great for weeknights. I love mayo as a secret moist maker. You must also try my Flaky Baked Salmon with Mayonnaise.
• Crowd-pleaser;this recipe will be popular with the whole crew, from kiddies to the more experienced diners in your circle.
Flavor-packed;I amped up the flavor with soy sauce, ginger, and scallions. If you want to take it to the next level, serve it with a drizzle of this creamy Asian dressing.

• Mayonnaise.I love how using mayo in this recipe makes the fish super succulent without much effort. It also helps the breadcrumbs stick to the fish. It really does double duty with regard to locking in moisture.
• Soy sauce.You can use a light or dark soy sauce for this; whatever you have in your pantry will work fine.
• Ginger.Ginger gives this recipe a lovely zing and leans into the Asian-style of it all.
• Chives or green onion.Adds a note of savory goodness to the fish. I like that chives and green onion give a mild oniony taste to thefish.
• Cod fillets.Fresh or frozen is fine. Cod’s beautiful flaky nature works well with the crisp outer Panko layer.
• Panko breadcrumbs.Use regular or a gluten-free variant. Panko gives the lightest, crispy crumb that I can’t get enough of.
• Butter.Salted. You can use margarine or plant-based, and olive oil is a fine substitution too.

1. First, preheatthe oven to 425ºF. Next,whisk together the first four ingredients, spread this sauce over the cod to coat (don’t pour it over the pan),and reserve the remaining sauce for serving.
2. Mix melted butter with panko bread crumbs until evenly blended. Top the fish with thepanko crumbsandbake itfor 10-15 minutes until 125ºF internal temperature is reached.
3. Rest cod for 5 minutes.Sprinkle with chives and serve it with more sauce

Rice or couscous
• Another grain for a fiber-filled grain bowl
• Sliced cucumber drizzled with sesame oil and topped with sesame seeds
• Cooked, shelled edamame
See Also
Crispy Coconut Kale With Roasted Salmon & Coconut Rice Recipe on Food52Anthony Bourdain Scrambled Eggs with Sour Cream RecipeCreamy Mashed Potatoes with Sour Cream RecipeRoasted and Reverse Seared Prime Rib Recipe
• Steamed veggies like cauliflower, broccoli, zucchini and/or spinach

You can store any leftovers in an airtight container in the fridge.

• You could omit the soy sauce and ginger and do aplain versionwith just mayo. Be sure to season the fish if not using soy sauce – you will need ¾ to 1 tsp kosher salt per pound of cod.
• Mix in a littleParmesan cheese, parsley,and grated lemonzest for a variation on the crust.
• Add aspicylittle punch by adding a pinch of cayenne powder or pepper to your panko mixture.
Switch out the fish and make this recipe with salmon or a favorite mild white fish.

• Resting the codensures it stays moist, allowing the juices to redistribute and not run out of the hot fish.
Using a thermometer is 100% the best way to cook fish perfectly every time and ensure it is soft and flaky (never dry).
• Press the crumbs down gentlyonto the mayonnaise to ensure they stick.
• Patthe fish dry before covering it with the sauce.
• Store your panko crumbs ina sealed, airtight container to ensure they stay beautifully crisp.

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Last Updated on May 23, 2023 by Jennifer Pallian BSc, RD