Tired of boring baked fish? This Coconut Crusted Cod brings the flavor—and the crunch.
If you’ve ever looked at a fillet of cod and thought, “meh,” you’re not alone. Cod is mild and flaky, but it’s not exactly known for its excitement. That’s why I love jazzing it up with bold coatings like crispy coconut and panko. This recipe takes humble cod and turns it into something vibrant, golden, and totally irresistible.
It’s a weeknight-friendly dish that feels a little fancy—perfect for when you want something lighter, but still crave big flavor.
Why You’ll Love This Coconut Cod
- Crispy and golden – Panko and coconut make the perfect crunchy crust.
- Tropical flavors – Lime, honey, and coconut give the fish a bright, island-inspired twist.
- Baked, not fried – It’s lighter but still super satisfying.
- Perfect for picky fish eaters – Cod’s mild flavor + that sweet-savory crust = everyone wins.
Ingredients You’ll Need
- Cod fillets – 6–8 oz portions are ideal. You can also use haddock.
- Shredded coconut – Unsweetened and minced a bit for better sticking power.
- Panko breadcrumbs – For that signature crunch.
- Egg – Helps bind the coating to the fish.
- Honey – Adds just a touch of sweetness.
- Lime juice – Brightens everything up and keeps it tropical.
- Salt + pepper – Always.
- Cooking spray or olive oil – To help the crust crisp in the oven.
How to Make Coconut Crusted Cod
1. Preheat and prep
Preheat your oven to 350°F and line a baking sheet with parchment or foil. Lightly spray it with cooking spray.
2. Make the egg wash
Whisk together one egg, a teaspoon of honey, and a tablespoon of lime juice in a shallow bowl.
3. Mix the coating
In another bowl, combine equal parts minced shredded coconut and panko breadcrumbs. Season with salt and pepper.
4. Prep the fish
Pat the cod fillets dry with paper towels. Dip each one in the egg wash, then coat in the coconut-panko mixture, pressing gently to help it stick.
5. Bake it
Place the coated fillets on the prepared baking sheet. Bake for about 20 minutes, or until the fish flakes easily with a fork and the crust is golden.
Optional: Broil for 2–3 minutes at the end for extra crunch.
Tips for Success
- Use small fillets – Cod is flaky, so smaller portions (6–8 oz) are easier to coat and serve.
- Chop your coconut – A quick pulse in the food processor or a rough chop helps it stick better.
- Want more coconut flavor? Go heavier on the shredded coconut than panko.
- Broiling at the end gives you that crisp, golden finish without frying.
Serving Suggestions
This coconut crusted cod is delicious with:
- Coconut rice or jasmine rice
- A squeeze of fresh lime
- Mango salsa or pineapple chutney
- Roasted asparagus or snap peas
- A light green salad with citrus vinaigrette
Can I Use Haddock Instead?
Absolutely. Haddock is just as flaky and mild as cod, and works beautifully here. The two are practically interchangeable in this recipe.
Storage & Reheating
Leftovers can be stored in the fridge for up to 2 days. To reheat, pop the fillets in the oven or air fryer until warmed through and crispy. Avoid the microwave—it will make the coating soggy.
Final Thoughts
Cod doesn’t have to be boring—and this Coconut Crusted Cod is proof. It’s light, crispy, and just a little tropical. If you’ve got picky eaters or just want to switch up your weeknight seafood routine, this recipe is a winner.
Coconut Crusted Cod
Tired of boring baked fish? This Coconut Crusted Cod brings the flavor—and the crunch.
Ingredients
- 1 pound cod or haddock fillet, cut into 6 to 8-ounce portions
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut, chopped
- 1 tablespoon honey
- Salt and pepper, to taste
- Juice of half a lime
- 1 to 2 tablespoons chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 350°F.
- In a small microwave-safe cup, warm the honey with a splash of water for about 15 seconds to thin it out. In a small bowl, whisk together the warmed honey, lime juice, and egg until the honey is fully dissolved. Set aside.
- On a plate or in a shallow dish, mix the panko crumbs with the chopped shredded coconut and set aside.
- Pat the cod fillets dry with a paper towel, then season both sides with salt and pepper.
- Dip each fillet into the egg mixture, then press it into the coconut and breadcrumb mixture to coat thoroughly.
- Place the coated fillets on a baking sheet and bake for 20 minutes. If you want a deeper golden crust, broil on high for an additional 3 to 5 minutes. Serve hot, topped with chopped cilantro and lime wedges on the side.
Notes
- Cod or haddock works best when portioned into smaller 6 to 8-ounce fillets. These smaller cuts are easier to coat and bake evenly, especially since cod tends to flake easily.
- If you purchase a large fillet, slice it crosswise into smaller pieces before preparing.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 770Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 308mgSodium 911mgCarbohydrates 60gFiber 5gSugar 33gProtein 86g
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.
