If there’s one way I can get everyone — including the pickiest little eaters — excited about fish night, it’s this crispy baked cod. The panko and parmesan crust is golden, crunchy, and packed with flavor, while the inside stays moist and flaky. It’s kind of like the homemade version of fish sticks… but actually good.
I’ve been making this for years on busy weeknights when I want something light but comforting. It’s quick, uses basic pantry ingredients, and the whole thing comes together in 30 minutes with barely any cleanup. And best of all — no frying.
Why I love this recipe
Crispy without frying
Toasting the panko before breading the fish gives you that deep golden color and crunch without having to crank up the oven or use extra oil. It’s a trick I started using when I kept ending up with pale, soggy crusts — now I never skip it.
Kid-approved
Cod is such a mild, flaky fish that even kids who usually wrinkle their nose at seafood will go for this. My niece calls it “cheesy crunchy fish” — high praise in our house.
Perfect for weeknights
No marinating, no fancy prep — just coat and bake. I often use frozen cod fillets straight from the freezer aisle. As long as they’re thawed properly, they work just as well as fresh.
Ingredients and Notes
Here’s what you’ll need and a few tips I’ve picked up along the way:
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Cod fillets – I use wild-caught Atlantic cod (frozen or fresh). If you’re using frozen, thaw them fully in cold water — just leave them sealed in their packaging and submerge for 20–30 minutes.
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Panko breadcrumbs – The coarse, airy kind gives you a crisp crust without frying. I stick with regular panko, but feel free to use whole wheat or gluten-free versions if needed.
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Parmesan cheese – Freshly grated adds a salty, nutty layer to the coating. Pre-grated works too, but I’ve found the flavor is a little bolder when you grate it yourself.
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Egg – Helps everything stick.
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Basic seasonings – I use garlic powder, salt, black pepper, and sometimes a pinch of smoked paprika or lemon zest depending on my mood.
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Olive oil – Just a bit to help toast the breadcrumbs.
How to Make Crispy Baked Cod
Step 1: Toast the panko
Spread the breadcrumbs on a baking tray, drizzle with olive oil, and toss until evenly coated. Bake for about 4–5 minutes at 400°F until lightly golden. This step makes a huge difference — trust me, I used to skip it and always wondered why my crust never browned properly.
Step 2: Prep the fish
Pat the cod fillets dry with a paper towel — this helps the coating stick better. Season the fish with salt, pepper, and garlic powder on both sides.
Step 3: Bread the fillets
Crack an egg into a shallow bowl and whisk lightly. In another dish, mix the toasted breadcrumbs with grated parmesan and the rest of the seasonings.
Dip each fillet into the egg (shake off the excess), then press it firmly into the breadcrumb mixture to coat all sides. Don’t be shy — press it in well so you get a thick, even crust.
Step 4: Bake
Line a baking tray with parchment paper (makes cleanup a breeze) and place the coated fillets on it. Bake at 400°F for 10–12 minutes or until the fish flakes easily with a fork and the crust is golden and crisp.
If your fillets are thicker, you might need a few extra minutes — I usually bake 4 oz fillets that are around 1 to 1½ inches thick.
Little Tips That Make a Big Difference
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Pre-toasting the panko gives you that deep golden crust without overcooking the fish.
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Lining your tray with parchment means no scrubbing afterward. I’ve learned the hard way after prying stuck-on cheese from a bare tray one too many times.
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Add lemon right before serving — A little squeeze of lemon juice wakes everything up. I usually serve lemon wedges on the side for people to use as they like.
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Parsley makes it pretty — I always chop up a bit for garnish, especially if I’m serving this to guests. Looks fresh, adds a little color, and gives it a subtle herby lift.
What to Serve with It
This cod is super versatile — here are a few sides we rotate through:
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Tartar sauce, honey mustard, or garlic aioli — My family mixes and matches dipping sauces like it’s a buffet. I even serve ketchup for the kids because… well, they love it.
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Roasted potatoes or sweet potato fries — I usually toss baby potatoes in olive oil and herbs and roast them on the lower rack while the fish bakes.
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Steamed or roasted veggies — Broccoli, green beans, or asparagus with a touch of lemon zest pair perfectly.
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Simple salad — A crisp romaine or arugula salad balances out the richness of the crust.
FAQs
What’s the best temperature to bake cod?
I stick to 400°F — it’s hot enough to cook the fish quickly and get the crust nice and crispy without drying it out.
Do I have to toast the panko first?
You can skip it, but your coating will be pale and not nearly as crunchy. It only takes a few minutes and is totally worth it.
How do I know when the cod is done?
The fish should flake easily with a fork and be opaque all the way through. If you want to be precise, you’re looking for an internal temp of 145°F.
Can I use another type of fish?
Yes! Haddock, tilapia, or even salmon work well with this same crust — just adjust cooking time based on thickness.
Baked Panko Crusted Cod
This crispy baked cod is one of those weeknight winners you’ll keep coming back to.
Ingredients
- 1 tablespoon olive oil
- ¼ cup freshly grated parmesan cheese
- 1 cup panko breadcrumbs (Kikkoman recommended)
- 1 egg, lightly whisked
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 pound cod fillets (about three 4-oz pieces, thawed if frozen)
- Fresh parsley leaves, for garnish
- Lemon wedges, for serving
Instructions
- Start by preheating your oven to 400°F. If your cod is frozen, be sure it’s fully thawed—pat it dry with a paper towel to help the crust stick.
- In a small bowl, stir together the salt, garlic powder, and pepper. Sprinkle half of that mix over the cod fillets, coating both sides evenly. Set the other half aside.
- To give the panko that golden crunch, toss it with olive oil, spread it on a baking sheet, and toast it in the oven for 4 to 5 minutes. Once it’s out, let it cool briefly before stirring in the reserved seasoning and parmesan cheese.
- Set up your breading station: one shallow dish with the whisked egg, another with the toasted panko mixture.
- Dip each seasoned fillet into the egg, letting any excess drip off. Then press it into the panko mixture, coating all sides thoroughly.
- Line a baking sheet with parchment paper and place the breaded cod on it. Bake for about 10 minutes, or until the fish is cooked through and reaches 145°F inside.
- Serve hot, with fresh parsley and lemon wedges on the side. A little tartar sauce doesn’t hurt either.
Notes
- Cooking time may vary depending on thickness—mine were around 1 to 1½ inches thick.
- Parchment paper makes cleanup easier, especially with breadcrumb coating.
- Always use a thermometer to check doneness. You're aiming for 145°F inside.
- Don’t skip the lemon at the end—it brings brightness to the crispy crust.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 614Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 228mgSodium 1893mgCarbohydrates 45gFiber 4gSugar 4gProtein 66g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This panko parmesan crusted cod is one of those reliable, family-favorite recipes that I find myself making again and again. It checks all the boxes — crispy, satisfying, fast, and super easy to clean up after. And the best part? You don’t need a deep fryer or fancy tools to make it feel a little special.
Whether it’s a weeknight dinner or you’re just trying to get someone at the table to eat more fish, this one’s a keeper. Let me know how you served it — and if you snuck in any secret spices of your own.
