This Baked Breaded Cod is an easy, healthy, and delicious way to enjoy crispy fish at home. Whether you’re looking for a quick weeknight dinner or a lighter seafood option, this recipe delivers on flavor and texture.
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Crispy Oven Baked Breaded Cod
I have been making a version of this cod recipe for years, it is hands down my kids favorite way to eat fish. They gobble it up every time! So I figured I should stop gatekeeping this recipe and share it with all of you. Cod is a great flaky white fish to introduce to the whole family as it has a very mild fish flavor and the panko crumbs make it fun and interesting to eat.
It is simple to make with just a handful of ingredients, many of which are pantry staples. And have I mentioned, quick!? This easy recipe is a great way to have dinner on the table in under 30 minutes! So make sure to bookmark this recipe as it is one you will want to add to your dinner rotation.
(I also have a similar recipe in sandwich form – Check out my Baked Fish Sandwich.)
Ingredients
- Fresh Cod – Fresh or frozen (frozen needs to be thawed) fillets, cut into even portions.
- Panko Breadcrumbs – Creates a light, crispy texture, I prefer the crunchy panko especially when baking because it has a good crunch. Regular or homemade bread crumbs can be used but might have a less crunchy texture.
- Olive Oil – Helps the breadcrumbs turn golden in the oven. You could also use melted butter as a substitute for the olive oil.
- All-Purpose Flour – Is necessary in coating the fish for even breading.
- Dried Dill – Adds a subtle herb flavor that pairs beautifully with cod.
- Kosher Salt – Enhances the natural flavors of the fish. You can also use Sea Salt.
- Eggs – Helps the breadcrumbs adhere to the fish.
Gluten-free option: Use gluten-free all-purpose flour and gluten-free panko/breadcrumbs.
Instructions
Preheat the Oven & Prepare the Sheet Pan
Preheat your oven to 425°F (218°C). Lightly grease a sheet pan with oil or cooking spray to prevent sticking.
Portion the Fish
If your cod fillets are not already cut, carefully slice them into four even pieces for even cooking. Use a paper towel to pat any extra liquid from the fish portions.
Prepare the Breading Stations
Set up three separate small plates (or a small bowl) for the breading process:
Bowl 1 – Breadcrumb Mixture: Add the panko breadcrumbs and drizzle in 1 teaspoon of olive oil. Mix well to evenly distribute the oil, which helps achieve a golden, crispy texture.
Bowl 2 – Egg Wash: Crack the 2 eggs into a bowl and whisk them together.
Bowl 3 – Flour Coating: Combine the ¼ cup flour, ½ teaspoon dried dill, and ½ teaspoon kosher salt in another bowl, mixing well.
Bread the Fish
For breading the fish, note that this process works best if you have a ‘dry ingredient’ hand and a ‘wet ingredient’ hand. For example I only use my right hand to handle the flour and breadcrumbs while I only use my left hand to touch the wet fish and the eggs. By doing this it keeps your fingers from getting breaded like the fish.
Work with one piece of fish at a time:
Dredge in flour – Coat the cod fillet evenly in the flour mixture.
Dip in egg wash – Fully submerge in the whisked eggs, letting any excess drip off.
Coat with breadcrumbs – Press the fish firmly into the panko mixture, turning multiple times to fully cover it. Press lightly to ensure the breadcrumbs stick well.
Transfer to the sheet pan – Repeat with the remaining fillets.
Bake the Cod
Place the sheet pan in the preheated oven and bake for 10 to 12 minutes, or until the internal temperature reaches 145°F (63°C) and the fish is flaky and opaque in the center.
Serve immediately with a squeeze of fresh lemon juice and tartar sauce.
My Preferred Cooking Thermometer
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tips, tricks and questions
Can I use frozen cod?
Yes! Just make sure to thaw it completely in the fridge and pat it dry with paper towels to remove excess moisture. This prevents soggy breading.
Flavor Variations
I personally like the dill with the fish but you can make this recipe your own by adding different seasonings. You could try garlic powder, onion powder, lemon zest, parmesan cheese, black pepper, old bay seasoning, or dried parsley. To amp up the flavor while serving you can also serve with fresh parsley or lemon wedges.
How do I store and reheat leftovers?
Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5–7 minutes until warmed through and crispy. Avoid microwaving, as it can make the breading soft and soggy.
What can I serve with baked breaded cod?
Some good side dishes include french fries or my Sweet Potato Wedges, some air fried veggies like Air Fryer Broccoli or Air Fryer Brussel Sprouts, or a nice salad like a Simple Spinach Salad.
If you like this Baked Fried Fish Recipe you might also like:
Baked Breaded Cod
Coated in a seasoned panko breadcrumb mixture and baked to perfection, this recipe ensures a crunchy, golden exterior while keeping the fish tender and flaky on the inside.
Ingredients
- 1 ½ pounds cod
- 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 to 425º F. Lightly grease a sheet pan.
- Carefully cut the fish into 4 even pieces, if it is not already portioned.
- To prepare the fish to be breaded you will add the panko bread crumbs to a bowl or dish. Drizzle on the 1 teaspoon of olive oil into the breadcrumbs and mix to combine the oil into the breadcrumbs the best you can.
- Next add the eggs to a bowl or dish and whisk together.
- Add the flour to a third bowl or dish and add the dried dill and kosher salt, mix well.
- Take these three bowls and line them up first the flour, then the egg, and have the bread crumbs last. Working one piece of fish at a time dredge the fish in the flour until coated. Next dredge the flour coated fish in the egg so it is fully covered, let any excess egg drip off. Now add the egg coated fish to the panko bread crumbs, add it to the bowl and really press the breadcrumbs into the fish, turning the fish over multiple times so that is is fully covered in the bread crumbs, pressing lightly to ensure the breadcrumbs stick. Transfer the breaded fish to the sheet pan. Repeat with the remaining pieces of fish.
- Transfer the sheet pan with the fish to the oven. Cook 10 to 12 minutes until the internal temperature of the fish is 145ºF or the fish is flakey. Serve the baked cod immediately.
Nutrition Information:
Yield:
4Serving Size:
1 fish portionAmount Per Serving: Calories: 360Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 187mgSodium: 524mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 46g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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