Mar 10, 2023, Updated May 23, 2023
Why this Baked cod with Panko recipe works
Crispy crusted, soft fish; who doesn’t love a soft and flaky fish on the inside, wrapped in a crispy, golden outer layer? Versatility; there are so many tasty things you can do with this crispy piece of fish. Pop it in a rice bowl, serve it on noodles, or with a handful of crispy fries. Easy to prepare; while it might look a little fancy, this is a super-simple recipe to put together and great for weeknights. I love mayo as a secret moist maker. You must also try my Flaky Baked Salmon with Mayonnaise. Crowd-pleaser; this recipe will be popular with the whole crew, from kiddies to the more experienced diners in your circle. Flavor-packed; I amped up the flavor with soy sauce, ginger, and scallions. If you want to take it to the next level, serve it with a drizzle of this creamy Asian dressing.
Ingredients for Panko-Crusted Cod
Here’s what to gather for this dish:
Mayonnaise. I love how using mayo in this recipe makes the fish super succulent without much effort. It also helps the breadcrumbs stick to the fish. It really does double duty with regard to locking in moisture. Soy sauce. You can use a light or dark soy sauce for this; whatever you have in your pantry will work fine. Ginger. Ginger gives this recipe a lovely zing and leans into the Asian-style of it all. Chives or green onion. Adds a note of savory goodness to the fish. I like that chives and green onion give a mild oniony taste to the fish. Cod fillets. Fresh or frozen is fine. Cod’s beautiful flaky nature works well with the crisp outer Panko layer. Panko breadcrumbs. Use regular or a gluten-free variant. Panko gives the lightest, crispy crumb that I can’t get enough of. Butter. Salted. You can use margarine or plant-based, and olive oil is a fine substitution too.
How to make Panko-Crusted Cod
You won’t believe how quickly this comes together:
What to serve with this
Rice or couscous Another grain for a fiber-filled grain bowl Sliced cucumber drizzled with sesame oil and topped with sesame seeds Cooked, shelled edamame Steamed veggies like cauliflower, broccoli, zucchini and/or spinach
Make ahead instructions
You can mix the sauce ahead of time and set it aside, ready to go. I don’t recommend making the whole recipe up beforehand, though, as you risk drying out the fish.
Storage instructions
You can store any leftovers in an airtight container in the fridge. To reheat the fish, pop it in the oven and heat it for about 10 minutes at 425ºF. Try to steer clear of the microwave as it may dry the fish out.
Variations
You could omit the soy sauce and ginger and do a plain version with just mayo. Be sure to season the fish if not using soy sauce – you will need ¾ to 1 tsp kosher salt per pound of cod. Mix in a little Parmesan cheese, parsley, and grated lemon zest for a variation on the crust. Add a spicy little punch by adding a pinch of cayenne powder or pepper to your panko mixture. Switch out the fish and make this recipe with salmon or a favorite mild white fish.
How long does cod take to cook?
The cooking time for cod depends on the cooking method and how thick your piece of fish is. Typically, cod should be cooked for 8-10 minutes per inch of thickness, regardless of the cooking method. For example, if the cod is 1 inch thick, it should be cooked for 8-10 minutes; if it’s 2 inches wide, it should be cooked for 16-20 minutes. The main thing is to check the internal temperature with a thermometer to ensure it’s cooked to 125°F for perfectly-cooked cod every time.
Pro tips and tricks
Resting the cod ensures it stays moist, allowing the juices to redistribute and not run out of the hot fish. Using a thermometer is 100% the best way to cook fish perfectly every time and ensure it is soft and flaky (never dry). Press the crumbs down gently onto the mayonnaise to ensure they stick. Pat the fish dry before covering it with the sauce. Store your panko crumbs in a sealed, airtight container to ensure they stay beautifully crisp.
Other fish recipes you won’t want to miss
Quick Thai coconut, fish, and vegetable curry Fish and kale in tahini sauce with crispy shallots Easy masala fish cakes with tuna
