If you are searching for a delightful seafood dish that feels both comforting and fancy enough for any dinner occasion, this Baked Breaded Cod Recipe is an absolute winner. Picture tender, flaky cod fillets enveloped in a crunchy, golden breadcrumb crust that bakes to perfection, delivering a harmony of textures and flavors that’s hard to resist. It’s quick to prepare, uses simple ingredients, and brings a fresh yet satisfying option to your meal rotation. Whether it’s a weeknight supper or a weekend treat, you’ll find this recipe hits all the right notes with everyone around your table.
Ingredients You’ll Need
This recipe calls for straightforward pantry staples, each playing a crucial role in delivering that perfect crust and flavorful fish. Every ingredient has a purpose—whether it’s bringing crispiness, seasoning, or helping the breading stick to the cod.
- 1 ½ pounds cod: Choose fresh or thawed cod fillets for a mild and flaky base.
- 1 cup panko breadcrumbs: These light, airy crumbs create an irresistible crunchy texture.
- 1 teaspoon olive oil: Helps the panko brown beautifully and adds subtle richness.
- ¼ cup all-purpose flour: Provides a dry surface for the egg to adhere to the fish.
- ½ teaspoon dried dill: Offers a subtle herbal note that pairs perfectly with seafood.
- ½ teaspoon kosher salt: Enhances the overall flavor without overpowering the fish.
- 2 eggs: Acts as the adhesive that ensures the crumbs grip the fish perfectly.
How to Make Baked Breaded Cod Recipe
Step 1: Preheat and Prepare Your Space
Start by heating your oven to 425º F and lightly grease a sheet pan. This initial step is important to ensure the fish cooks evenly and doesn’t stick, setting the stage for a flawless crispy finish.
Step 2: Portion the Cod
Carefully cut your cod into four even pieces if they aren’t already portioned. This helps ensure that each piece cooks uniformly, giving you consistent texture and doneness on each fillet.
Step 3: Prepare the Bread Crumbs
Drizzle the olive oil over the panko breadcrumbs in a bowl and stir well to coat evenly. This little step allows the breadcrumbs to brown beautifully in the oven, creating that signature crunch we’re after.
Step 4: Whisk the Eggs
In another bowl, beat the eggs until just combined. These will form the sticky middle layer that holds the panko to the fish, making the breading process successful.
Step 5: Mix the Dry Ingredients
Combine the flour with dried dill and kosher salt in a third bowl, mixing thoroughly. This seasoned flour not only adds flavor but also helps create a dry surface on the fish for the egg to stick better.
Step 6: Bread the Cod
Set out your three bowls in a row: flour, egg, then panko. Take each piece of cod and first coat it in the seasoned flour, shaking off any excess. Next, dip it fully into the whisked eggs, letting any extra drip off. Finally, press the egg-coated fish firmly into the oiled panko breadcrumbs, turning carefully to coat all sides. This pressing step is key—it ensures a sturdy, even crust. Place each breaded piece on the prepared sheet pan.
Step 7: Bake to Perfection
Slide the sheet pan into your preheated oven and bake for 10 to 12 minutes. The fish is done when it flakes easily with a fork or reaches an internal temperature of 145ºF. Serve immediately while the crust is still golden and crisp for the best experience.
How to Serve Baked Breaded Cod Recipe
Garnishes
Fresh garnishes like lemon wedges, chopped parsley, or a sprinkle of freshly ground black pepper add brightness and elevate the dish visually and on the palate. These simple touches can balance the richness and complement the herbaceous notes already present.
Side Dishes
Pair this crispy cod with a variety of sides that bring balance and color to your plate. Think creamy mashed potatoes, a crisp green salad with vinaigrette, or even roasted vegetables for a wholesome meal. The mild flavor of the cod makes it incredibly versatile alongside all kinds of accompaniments.
Creative Ways to Present
For a fun twist, serve the baked breaded cod over a bed of sautéed spinach or nestle it into a sandwich with tartar sauce and crunchy lettuce. It also works wonderfully atop a bowl of buttery rice or alongside a refreshing cucumber salad for a touch of cool crunch.
Make Ahead and Storage
Storing Leftovers
Wrap leftover baked breaded cod tightly in aluminum foil or an airtight container and refrigerate for up to 2 days. Keeping the crust crisp might be challenging, but reheating gently can help preserve some of the texture.
Freezing
You can freeze the cooked cod by wrapping it well in plastic wrap and aluminum foil or placing it in a freezer-safe container. Frozen leftovers stay best for up to 1 month. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat and keep the breading crisp, place the cod on a baking sheet and warm it in a 350º F oven for about 8 to 10 minutes. Avoid microwaving if possible, as it tends to make the crust soggy.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod is mild and flaky, other white fish like haddock, pollock, or tilapia work wonderfully with this breading technique.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs, but panko is preferred because of its light, airy texture that crisps up better in the oven.
Is it possible to make this recipe gluten-free?
Yes! Swap out all-purpose flour and breadcrumbs for gluten-free versions and you’re good to go without sacrificing flavor or crispiness.
How do I know when the fish is cooked through?
The fish should be opaque and flake easily with a fork. If you have a food thermometer, it should reach 145ºF internally for safe consumption.
Can I add extra spices or herbs to the breading?
Definitely! Feel free to experiment by adding paprika, garlic powder, or fresh herbs like parsley to customize the flavor profile.
Final Thoughts
This Baked Breaded Cod Recipe is such a delightful way to enjoy fresh fish with a crunchy crust and minimal fuss. It’s quick, simple, and delicious—perfect for those evenings when you want something special without spending hours in the kitchen. I hope you give it a try and find it becomes a beloved favorite in your household as it is in mine!
Print
Baked Breaded Cod Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Baked Breaded Cod recipe offers a crispy and flavorful seafood dish that’s easy to prepare and perfect for a healthy weeknight dinner. The cod is coated in a seasoned flour mixture, dipped in egg, then coated in olive oil-infused panko breadcrumbs before being baked to golden perfection in the oven.
Ingredients
Fish
- 1 ½ pounds cod, cut into 4 even pieces
Breading
- 1 cup panko breadcrumbs
- 1 teaspoon olive oil
- ¼ cup all-purpose flour
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- 2 eggs
Instructions
- Preheat the oven: Preheat your oven to 425º F and lightly grease a sheet pan to prevent sticking.
- Prepare the fish pieces: Carefully cut the cod into 4 even portions if they are not pre-portioned already to ensure even cooking.
- Prepare the breadcrumb mixture: In a bowl, combine the panko breadcrumbs with 1 teaspoon of olive oil and mix well to evenly coat the breadcrumbs with the oil which will help them crisp up during baking.
- Whisk the eggs: In a separate bowl, whisk the 2 eggs until fully blended to be used as a binder in the breading process.
- Prepare the flour mixture: In a third bowl, mix together the flour, dried dill, and kosher salt to evenly season the flour coating.
- Bread the fish: Set up your breading station with the bowls in this order: flour mixture, egg, then panko breadcrumbs. Dredge each piece of fish first in the flour until fully coated, then dip into the egg, allowing excess to drip off. Finally, press the fish into the breadcrumb mixture, turning to coat fully and pressing lightly so the breadcrumbs adhere well. Place each breaded piece onto the prepared sheet pan.
- Bake the cod: Place the sheet pan in the preheated oven and bake for 10 to 12 minutes until the cod reaches an internal temperature of 145º F and flakes easily with a fork. Serve immediately for best taste and texture.
Notes
- Ensure the fish is dry before breading to help the coatings adhere better.
- Use fresh panko breadcrumbs and olive oil for a crispier texture.
- Internal temperature of 145º F is recommended to ensure fish is fully cooked and safe to eat.
- Serve with lemon wedges or a dipping sauce of your choice for added flavor.
- To make cleanup easier, line the baking sheet with parchment paper.
