My friend Cate from Sweet Nicks adapted this crispy panko baked cod from a recipe she received via email. We’ve made a few more minor modifications, but it’s still light and flaky with a crispy coating. Enjoy it for a healthy weeknight dinner. If you make a double batch, you can freeze some for an extremely convenient meal.
Panko is a type of Japanese-style breadcrumb that stays crispy, unlike freshly ground breadcrumbs. They’re used often for making dishes like katsu and breaded shrimp, and they’re usually dairy free (check the label!). You can find some brands in the Asian section at grocery stores, but brands like Progresso are sometimes found with the Italian breadcrumbs. For gluten-free versions, look for brands like Ian’s Panko.
If you are unable to locate panko, or don’t have time to make it to the store, then you can substitute fine dry breadcrumbs. If your breadcrumbs are too soft, you can toast them in the oven for a few minutes as the oven preheats.
Special Diet Notes: Crispy Panko Baked Cod
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and soy-free.
- 4 cod fillets or similar white fish
- 1 cup dairy-free panko bread crumbs (gluten-free, if needed; see post above)
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon Hungarian sweet paprika
- ⅛ teaspoon seasoned salt, or to taste
- 2 cloves garlic, finely minced (about 1 teaspoon)
- 1½ tablespoons olive oil or melted dairy-free buttery spread, plus additional, if desired
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the bread crumbs, lemon pepper, paprika, seasoned salt, and garlic.
- Place the fish fillets in a medium bowl, add drizzle with the 1½ tablespoons olive oil or buttery spread. Toss to evenly coat.
- Transfer the fillets to the bread crumb picture, one at a time, and coat evenly on both sides.
- Place the breaded fillets on your prepared baking sheet. Optionally drizzle the tops with more olive oil or melted buttery spread.
- Bake for about 15 to 20 minutes minutes or until the crust is golden brown and the fish flakes easily with a fork.
I couldn’t get the breadcrumbs to stick. Any tips?
I’m sorry you’re having trouble with that Carol. A few options:
Use mayonnaise instead of oil or buttery spread, as needed to coat. It adds great flavor and is better or sticking.
Whisk mustard (I like dijon for this recipe) into the oil and spread on fish to coat. Then dip in the breadcrumbs. This also helps it adhere better and the flavor goes well.
If eggs are okay, dip the fish in one whisked egg and then in the breadcrumbs.
Roll the filets in flour (gluten-free, wheat, or all-purpose), dip in egg, oil, buttery spread, or mayo, and then add the breadcrumbs. This batter style also helps adhere.
I hope these ideas help!