Panko Crusted Baked Cod

My mom and I have been making panko crusted fish using this method since I was little. I’ve even converted many friends who say they don’t like fish to like fish using this coating. We use this mayo as a binder and toasted panko coating method for more than just cod, but cod has a special place on my menu rotation.

Cod is one of my favorite fish to cook because it’s so easy to work with. It has a mild, clean flavor that isn’t fishy, which makes it a great pick for anyone who’s still warming up to seafood, and the firm, large flakes hold together whether you bake, sear, or broil it. You can also find it almost anywhere, fresh or frozen, so it’s easy to keep on hand for a quick dinner.

When I want cod without a crust, I sear it and finish it in the oven like in my baked cod recipe.

Ingredients You’ll Need for Panko Crusted Cod

• Cod fillets: look for thick, center-cut fillets, about 7 to 8 ounces each and similar in thickness, so they all finish baking at the same time. Haddock and halibut work too, since they’re similar in texture and thickness. Fresh cod gives you the best texture. If you use frozen, thaw it slowly in the refrigerator overnight, then pat it very dry, since thawed fish holds extra water that softens the breading.
• Mayonnaise: this is the glue that holds the panko on, no eggs needed. With lemon zest and juice stirred in, you also get a bright, tangy layer of flavor between the fish and the crust.
• Panko bread crumbs: Japanese-style bread crumbs with larger, airier flakes than regular bread crumbs, and that’s where the light crunch comes from. Use gluten-free panko if you need to.
• Shallot: it’s milder and sweeter than a yellow onion, and browning it in the butter builds a savory base for the breading.
• Unsalted butter: I prefer to use unsalted so I can control the salt in the dish.

How to Make Panko Crusted Baked Cod

Step 1: Toast the Panko Breading

1. Prep the oven and pan: preheat the oven to 375°F, set a wire rack inside a rimmed baking sheet, and grease the rack.

2. Brown the shallot: preheat a pan over medium heat first, then melt the butter and sauté the diced shallot until it starts to brown.
3. Add the garlic and thyme: sauté just until fragrant, no more than 30 seconds, so the garlic doesn’t burn.
4. Toast the panko: mix in the panko and season with salt and pepper, stirring until the butter, shallot, and garlic are worked evenly through the crumbs. Keep cooking for another minute or two, stirring slowly so the crumbs don’t burn.

5. Add the parsley: take the pan off the heat, transfer the breading to a wide, shallow bowl, and stir in the minced parsley.

Step 2: Coat and Bake the Cod

6. Make the lemon mayo: in a small bowl, mix the mayonnaise, lemon zest, lemon juice, and pepper.
7. Season the fish: pat the fillets dry with paper towels so the mayo sticks, then season them with salt and pepper on all sides.
8. Brush with the mayo: generously brush each fillet with the lemon mayo on all sides.

9. Coat with the panko: dip each fillet into the breading and gently pat the crumbs on, then set it on the prepared rack.

10. Bake: bake for about 20 minutes, until the fish is opaque and flakes easily at the thickest part.
11. Rest and serve: let the fish rest for about 5 minutes after you take it out of the oven, then serve.

How to Tell When Panko Crusted Cod Is Done

• Bake time: at 375°F, 7 to 8 ounce fillets take about 20 minutes. Since the panko is toasted before it goes on the fish, you don’t need a very hot oven to brown the crust, and the moderate heat cooks thick fillets through evenly.
• Use a thermometer: Insert an instant-read thermometer into the center of the thickest fillet, safe temperature for fish is 145°F.
• Check the flakes: no thermometer handy? Flake off a piece at the thicker end and peek inside. Cooked cod is opaque all the way through the center, flakes easily, and still looks juicy.

Tips for the Crispiest Panko Crust

• Bake on a wire rack: raising the fillets lets hot air circulate all the way around them, so they aren’t sitting in their own juices on the pan.
• Breading the bottom is optional: the bottom crust softens a little from the moisture dripping down from the fish as it bakes. Since I love this breading so much, I coat the fillets all over anyway, but you can skip the bottom if you prefer.
• Thinner fillets bake faster: if your fillets are thinner than 1 inch, start checking them at 375°F a few minutes before the 20-minute mark.

How to Store and Reheat Panko Crusted Cod

• Store: in an airtight container in the refrigerator for up to 3 days. The crust softens in the fridge, but you can bring some of the crunch back when you reheat it.
• Reheat: in an air fryer at 350°F for about 3 to 5 minutes, or in a nonstick pan over slightly below medium heat for a few minutes per side, turning gently, just until warmed through. Either way, the dry heat toasts the panko again. Skip the microwave, since the crust turns soggy in it.
• Freeze: I don’t recommend freezing cooked panko crusted cod. Once thawed, the crust turns soggy and the fish loses its flaky texture.

More Fish Recipes From Me

• Parmesan Crusted Baked Mahi Mahi
• Lemon Herb Butter Baked Cod with Asparagus and Tomatoes
• Blackened Tilapia
• Tomato Basil Pan Seared Mahi Mahi
• The Best Crab Cakes

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