If you love a crispy, golden crust with tender, flaky fish inside, then this Baked Breaded Cod Recipe is going to be your new best friend in the kitchen. It’s a perfect balance of crunchy, savory coating and mild, melt-in-your-mouth cod that feels just right whether you’re making a quick weeknight dinner or impressing guests with something elegant yet approachable. The recipe’s simplicity will surprise you, yet the flavors sing loudly, making every bite a little celebration.
Ingredients You’ll Need
These ingredients are a beautiful reminder that sometimes the simplest elements combined with care make the most extraordinary dishes. Each item plays a key role in delivering the perfect taste, texture, and visual appeal for your baked cod.
- 1 ½ pounds cod: Fresh or thawed cod is your tender and flaky centerpiece.
- 1 cup panko breadcrumbs: Light and crisp, panko gives you that irresistible crunch.
- 1 teaspoon olive oil: A little bit of olive oil keeps the breadcrumbs crispy and golden.
- ¼ cup all-purpose flour: Helps the coating stick perfectly to the fish.
- ½ teaspoon dried dill: Adds a subtle herbal note that brightens the flavor.
- ½ teaspoon kosher salt: Enhances the natural taste of the fish and seasoning.
- 2 eggs: Acts as the glue, binding the breadcrumbs and flour to the cod.
How to Make Baked Breaded Cod Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a sizzling 425º F to ensure a perfectly crisp finish. Lightly grease your sheet pan so your fish doesn’t stick and can bake evenly to that golden perfection we’re after.
Step 2: Portion Your Fish
If your cod isn’t already divided, carefully cut it into four evenly sized pieces. This helps the fish cook uniformly, giving each piece that lovely flaky texture on the inside.
Step 3: Prep the Crunchy Coating
In a bowl, drizzle the olive oil over the panko breadcrumbs and mix thoroughly. This little tip ensures your crumbs will bake crisp and golden rather than dry and crumbly. Trust this step—it elevates your coating to crunchy heaven.
Step 4: Whisk the Eggs
In a separate dish, whisk your eggs until smooth and ready to do their job of binding. This simple step is crucial for getting that satisfying breaded layer to cling tight to each piece of fish.
Step 5: Mix the Dry Ingredients
Combine the all-purpose flour, dried dill, and kosher salt in a third bowl. This seasoned flour will add subtle flavor and ensures the coating adheres beautifully.
Step 6: Bread Your Cod
Now line up your bowls in order: flour first, then egg, then panko mixture. One at a time, dredge each fish piece in flour, coating completely before dipping into the egg. Let any excess egg drip off, then press the fish into the panko crumbs, turning it over multiple times. Press lightly to make sure those crispy breadcrumbs stick to every nook and cranny. Place each coated piece on your prepared sheet pan.
Step 7: Bake to Perfection
Bake your breaded cod in the hot oven for 10 to 12 minutes, or until the internal temperature hits 145ºF, and the fish flakes easily with a fork. The result is a flaky center wrapped in a perfectly crunchy crust that’s totally irresistible.
How to Serve Baked Breaded Cod Recipe
Garnishes
A sprinkle of freshly chopped parsley or a wedge of lemon served alongside your baked breaded cod recipe brightens up each bite. The citrus’s tang cuts through the richness and adds an inviting freshness.
Side Dishes
This baked cod pairs wonderfully with simple roasted vegetables, garlic mashed potatoes, or a light, crisp salad. Each side helps balance the meal and enhances the cod’s delicate flavor without overpowering it.
Creative Ways to Present
For a fun twist, serve your breaded cod atop a bed of creamy dill sauce or alongside a colorful quinoa salad for an elegant, health-conscious meal. You can even make mini sliders with the baked cod fillets tucked into soft buns with tartar sauce and pickles for a delightful handheld option.
Make Ahead and Storage
Storing Leftovers
Keep any leftover baked breaded cod in an airtight container in the refrigerator for up to two days. Just be sure to let the fish cool completely before storing to maintain that perfect texture.
Freezing
If you want to save some for later, freeze the breaded cod on a baking sheet until firm, then transfer to a freezer-safe bag. This makes reheating a breeze and keeps the coating crispy after thawing.
Reheating
To reheat, pop the cod in a preheated oven at 375º F for about 10 minutes. This will help restore the crunch of the breadcrumbs and warm the fish gently without drying it out.
FAQs
Can I use another type of fish for this recipe?
Absolutely! While cod is ideal for its flaky texture and mild flavor, you can substitute haddock, pollock, or even tilapia for great results with the same breading technique.
How do I know when the cod is fully cooked?
The best way is using a thermometer—the fish should reach an internal temperature of 145ºF. Additionally, the fish should flake easily with a fork and be opaque in color.
Can I make this recipe gluten-free?
Yes, just swap the all-purpose flour and panko breadcrumbs for gluten-free alternatives. There are many gluten-free breadcrumbs available that will keep the same crisp texture.
What is the purpose of the olive oil in the breadcrumb mixture?
Drizzling olive oil into the panko helps the breadcrumbs brown evenly and adds moisture, keeping the crust crisp without burning or drying out.
Is it okay to marinate the cod before breading?
While you can marinate the fish, keep it simple and brief, as too much moisture can interfere with the breading sticking properly. A quick lemon juice or buttermilk soak works best if you want extra flavor.
Final Thoughts
There’s something incredibly satisfying about biting into a piece of perfectly baked breaded cod—crispy on the outside and tender inside. I hope you enjoy making and savoring this Baked Breaded Cod Recipe as much as I do. It’s straightforward, flavorful, and just the kind of dish that turns any meal into a special occasion. Grab your ingredients, get baking, and let this recipe become a staple in your kitchen!
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 delicious, healthy way to enjoy flaky white fish with a crispy breadcrumb coating. Perfectly seasoned with dill and kosher salt, the cod is coated in flour, dipped in egg, and covered in olive oil-infused panko breadcrumbs before baking to golden perfection in the oven. Ready in under 30 minutes, this easy-to-make dish is ideal for a quick weeknight dinner or a special meal with family.
Ingredients
Fish
- 1 ½ pounds cod, cut into 4 even pieces
Breaded Coating
- 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 Oven and Prepare Pan: Preheat your oven to 425º F and lightly grease a sheet pan to prevent the fish from sticking.
- Portion the Cod: If your cod is not already divided, carefully cut it into 4 even pieces for uniform cooking.
- Prepare Breadcrumb Mixture: Place panko breadcrumbs in a bowl, drizzle with 1 teaspoon olive oil, and mix thoroughly to evenly coat the crumbs with oil, ensuring a crispier crust after baking.
- Whisk the Eggs: Crack the eggs into another bowl and whisk them until well combined for the egg wash.
- Mix the Flour and Seasoning: In a third bowl, combine the all-purpose flour with dried dill and kosher salt, mixing well to distribute the seasoning evenly.
- Bread the Fish: Set up the three bowls in order: flour, egg wash, and breadcrumb mixture. One piece at a time, dredge the fish in the flour to coat, then dip into the egg wash letting any excess drip off. Press the fish into the panko breadcrumbs, turning it to coat thoroughly and pressing lightly so the crumbs stick 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, or until the internal temperature reaches 145ºF and the fish flakes easily with a fork. Serve immediately for best texture and flavor.
Notes
- Ensure the breadcrumbs are well coated with olive oil for a crispier crust.
- Do not overcrowd the sheet pan to allow even baking and crisping of the fish.
- Use a meat thermometer to check for doneness and avoid overcooking the cod.
- Serve with lemon wedges or tartar sauce for added flavor.
- This recipe works well with other firm white fish such as haddock or pollock.
