When I find myself trying to eat a little cleaner or pack in more protein without overhauling my entire routine, fish is the first thing that comes to mind. And cod? It’s one of those go-to white fishes that’s mild, meaty, and takes on flavor like a champ. This crispy panko crusted cod with lemon aioli is the kind of dinner that feels fancy but is totally weeknight doable.
It’s light, crisp on the outside, tender inside—and that lemon aioli? Bright, garlicky, and creamy enough to spoon onto everything else on your plate. Even the fish skeptics in my family go back for seconds.
Why I Keep Coming Back to This Recipe
Cod is one of those fishes that even picky eaters seem to tolerate—and dare I say, enjoy—especially when it’s coated in crunchy golden panko. What I love about this recipe is that it’s both comforting and clean-feeling. No heavy sauces or complicated steps.
I started making this back when I needed a break from the usual chicken dinner rotation, and now it’s something I make at least twice a month. My 8-year-old nephew, who usually needs convincing to eat anything that swims, now calls it “crispy fish fingers for grownups.”
Plus, once you whip up a batch of that lemon aioli, you’ll want to slather it on everything from roasted veggies to sandwiches.
A Quick Word on Oil (and Not Freaking Out About It)
Yes, we’re frying. But before you panic about it being “too oily,” let me just say—if you use the right oil and the right temperature, it’s really not that bad. I use a light olive oil or avocado oil most of the time. And just out of curiosity (and a bit of guilt!), I measured the oil before and after frying. Turns out, it only soaks up about a tablespoon per serving. That’s not bad at all for something that tastes this indulgent.
Make the Lemon Aioli First
Trust me—make the lemon aioli before anything else. It takes two minutes and gives the flavors a chance to meld while you prep the fish.
I use both fresh lemon juice and zest for that strong citrus kick. A little garlic and mayo round it out into a sauce that honestly never lasts long in my house. I’ve caught my brother dipping crackers in it like it’s some fancy spread.
If you’ve never zested a lemon before, grab a microplane. It makes a big difference. Just go easy—you want the bright yellow zest, not the bitter white part underneath. I learned that the hard way the first time I made lemon bars!
What Kind of Cod Works Best?
I often use frozen cod from Costco because it’s convenient, budget-friendly, and easy to keep on hand. But if you can get fresh cod, go for it—it flakes beautifully.
Just be sure to pat the fillets dry with paper towels. Wet fish and crispy breading are sworn enemies. If your pieces vary in size, group the similar ones together when cooking. Smaller pieces cook faster, and no one wants dry fish.
How I Bread It (No Fuss, Just Crispy)
If you’ve ever made schnitzel or chicken tenders, this will feel familiar. Here’s how I do it:
-
Season the cod with salt and pepper.
-
Dredge in flour (I mix in a little garlic powder).
-
Dip into beaten egg.
-
Press into panko until nicely coated.
That’s it. Don’t skip the flour—it helps everything stick properly.
Sometimes I’ll mix a tiny bit of paprika into the panko for some color and a subtle smoky flavor. You can also add dried herbs if you like.
Frying Tips (From a Guy Who Loves His Deep Fryer)
I got a self-cleaning deep fryer as a gift a few years ago, and I probably reacted like most people would to a new phone. I don’t use it daily, but when I do—like for this recipe—it’s absolutely worth the clean-up.
The best part? It keeps the oil at the perfect temperature, so your fish comes out crispy, not greasy. And after you’re done, it filters and stores the oil for reuse. I’ve seen some pros use it on cooking shows, and while I’m no chef, it makes me feel like one.
If you don’t have a deep fryer, a good frying pan works just fine. I’ve done it both ways and the cod still turns out crisp and golden.
- Deep fryer: 370°F, about 5 minutes until golden
- Stovetop: medium-high heat, about 3 minutes per side
Either way, don’t overcrowd the pan—it drops the oil temperature and can lead to soggy breading.
How Do You Know It’s Done?
Cod should hit 145°F inside when it’s fully cooked. It should flake easily and not look translucent in the middle. I use a digital food thermometer just to be sure, especially when cooking for guests.
If you don’t have a thermometer, a simple fork test works. The fish should pull apart in big, moist flakes.
My Favorite Way to Serve This
We usually keep it simple: a couple fillets of panko cod, a small side of roasted potatoes or a salad, and that lemon aioli on everything.
If I’ve got leftover aioli, I sometimes make a cod sandwich the next day—just layer the cold fish on a bun with greens and a smear of that sauce. It’s like a homemade fish burger and it tastes just as good cold.
Leftovers and Storage
Crispy things never keep their crisp, so I try to make just what we’ll eat fresh. But if I do have leftovers, I store the cod and aioli separately in the fridge for up to 2 days.
To reheat, pop the cod in a hot oven or air fryer. Avoid the microwave—it turns the coating soggy and rubbery. Reheated this way, it’s almost as good as fresh.
Panko Crusted Cod with Lemon Aioli
If you’re looking for a simple, crowd-pleasing fish recipe that even picky eaters love, this crispy panko cod is always a winner. It’s golden and crunchy on the outside, flaky and tender inside, and that tangy lemon aioli? Pure magic. This is one of those weeknight dinners you’ll find yourself making on repeat—it feels fancy but comes together fast.
Ingredients
For the Lemon Aioli
- 2/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (finely grated)
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Crispy Cod
- 6 cod fillets (about 4–5 oz each)
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 2 eggs
- 2 tablespoons water
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- Oil for frying (canola, vegetable, corn, or light olive oil)
Instructions
- Start with the lemon aioli so the flavors have time to mingle. Stir together the mayo, lemon juice, zest, garlic, mustard, salt, and pepper in a small bowl until smooth. Set aside.
- Pat the cod fillets dry with paper towels to help the coating stick. Lightly season both sides with salt and pepper.
- Set up a breading station using three shallow dishes: one with the flour seasoned with salt and pepper, one with beaten eggs mixed with water, and the last with the panko breadcrumbs.
- Working one at a time, coat each fillet in flour, then dip in the egg mixture, and finally press it into the panko until well-coated all over.
- For deep frying: Heat your oil to 370°F in a deep fryer. Fry the fillets in batches of 2–3, cooking each one for about 5 minutes until they’re golden and crisp. The internal temperature should reach 145°F. Transfer to a plate lined with paper towels to drain.
- For stovetop frying: Pour oil into a large skillet so it’s about 1/3 inch deep, then heat over medium-high. Cook each fillet for 2–3 minutes per side, or until beautifully browned and fully cooked. Drain on paper towels.
- Serve hot with a generous spoonful of lemon aioli on the side—or right on top.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to keep that crispiness intact.
Serving Suggestion
- Pair with roasted potatoes, a fresh arugula salad, or a simple slaw. It also works great inside a sandwich bun with lettuce and tomato!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 586Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 171mgSodium 770mgCarbohydrates 36gFiber 2gSugar 2gProtein 49g
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.
FAQ
Can I make this in the air fryer?
Yes! Spray the breaded cod lightly with oil and air fry at 400°F for about 10–12 minutes, flipping halfway through. It won’t be exactly the same as deep-fried, but it’s still tasty and crisp.
What if I don’t have cod?
You can swap in any mild, flaky white fish like haddock, pollock, or tilapia. Just watch the cook time—thinner fillets will need less.
Can I make the aioli ahead?
Absolutely. It tastes even better after a few hours in the fridge. I often make it in the morning if I know I’ll be using it later.
How do I keep the breading from falling off?
Make sure to dry the fish well and press the panko firmly into each side. Let it rest for a few minutes after breading so it sets before frying.
Try Other Cod Recipes:
